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Love s'mores but don't have a campfire? Make this ooey, gooey chocolatey s'mores pie instead! It's waiting for your next summertime gathering.
Photography Credit:Aaron Hutcherson
Warm weather conjures images of nights spent outdoors, sitting around a campfire surrounded by friends. And with that image usually comes s’mores.
The combination of graham crackers, chocolate, and gooey marshmallows is a classic summertime treat for a reason. With this recipe, we have transformed the dessert into pie form, ideal for serving a crowd of people a summer dinner party or as part of a BBQ dessert spread.
The crunchy graham cracker crust contrasts the cool chocolate pudding filling. But the gooey marshmallows—toasted under the broiler not a campfire, in this case—will have you coming back for more.
HOW TO MAKE A S’MORES PIE
This riff on Our Site’ classic chocolate cream pie starts with the graham cracker crust, which can either be store bought or homemade.
The next step is a modified version of our microwave chocolate pudding. I used standard cocoa powder and semi-sweet (56%) chocolate in this recipe (because that’s what was available at my grocery store), but feel free to go with a higher cocoa percentage for a richer filling.
If you’re feeling a bit skeptical about making pudding in the microwave (I was at first, because in my mind, microwaves are meant for reheating and not cooking!), you’ll love this recipe — it’s very easy and fool proof.
The only part of this entire recipe that you really need to take into consideration is the amount of time it takes for the pudding to set. As such, I’d recommend filling the pie crust the night before you plan to serve it the afternoon of the next day, or first thing in the morning if you plan to serve it that night.
Top with Marshmallows!
To finish the pie, top the pie with some marshmallows and place it under the broiler until it gets nice and toasty on top. You’ll want to keep a keen eye on this as it can go from beautiful to burned very quickly. Alternatively, you can freehand it with a kitchen torch if you happen to have one in your arsenal.
For extra flourish, I topped the pie with some broken graham crackers and chocolate curls, the latter of which I made by simply running a vegetable peeler along a bar of chocolate.
Messy Pie Means Delicious Pie
Now comes the hard part: slicing. It’s going to be messy. The combination of a crumbly crust, pudding, and marshmallows does not make for picture-perfect slices. However, if you coat your knife with nonstick spray it really helps to cut through the marshmallow layer so that you get less of a mess.
It also helps if you angle your slices so they go between adjacent marshmallows instead of through them.
The crust will soften the longer it sits because the chocolate pudding is so moist, so I’d recommend eating this pie within 12 or so hours after making it for the best results. It still tastes great scooped into a bowl for a couple days after, but it becomes more parfait than pie at that point.
Whether you’re sitting around a campfire under the stars or at your dining room table, this is a crowd-pleasing dessert that’s great for the summer (or any other time of year).
MORE SUMMERY DESSERTS!
- S’mores Cookies
- Blueberry Crumb Bars
- Strawberry Yogurt Popsicles
- Sweet Cherry Cobbler
- Strawberry Ice Cream
S’mores Pie Recipe
Recipe adapted from Sally Vargas's recipe for Easy Chocolate Cream Pie.
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 3 cups whole milk
- 4 ounces semisweet (56%) chocolate, chopped (about 3/4 cup)
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 9-inch prepared graham cracker crust, store-bought or homemade
- 26 marshmallows (about half of a 10-ounce bag)
- Semisweet chocolate shavings, optional
- Broken graham cracker pieces, optional
1 Mix the pudding base: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
2 Microwave the pudding: Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave on high for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.
Partially cover again and microwave for 2 more minutes. Remove and whisk again. Continue to microwave in 30-second increments, stirring the pudding between each increment.
The pudding should start to thicken slightly somewhere between 5 and 6 minutes. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding.
It’s okay if it seems a little loose at this point; the pudding will thicken further as it cools. Total cooking time will be 6 to 8 minutes. (My microwave took 7 minutes 30 seconds.)
3 Add the chocolate, butter, and vanilla: Add the chocolate, butter, and vanilla to the bowl with the pudding. Stir with a whisk until the chocolate and butter melt and the mixture is smooth.
4 Fill and chill the pie: Pour the filling into the prepared graham cracker pie crust. Let cool for 1 hour at room temperature, then transfer to the refrigerator and chill, uncovered, for at least 4 hours or up to overnight until set.
When fully set, the pudding will no longer jiggle and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey). There may be some cracks in the top of the pie, but don't fret because it will soon get covered with marshmallows.
5 Add the marshmallows: Place the marshmallows on top of the chilled pie. (I arranged them in concentric circles, but feel free to get crazy!) Set the pie on top of a baking sheet and place under the broiler until lightly charred, about 45 seconds. (You can also use a kitchen torch.)
6 Serve: Top with some crumbled graham crackers and chocolate shavings, if using, slice, and serve. Aim between the marshmallows for the cleanest slices.
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Warm a skillet over medium heat and swirl in the vegetable oil. Add the onions and peppers and cook them until soft. Toss in the garlic and cook for about 1 more minute.
Add the leftover rib meat to the skillet and season salt and pepper. Mix in the barbecue sauce and remove from heat.
Grease a 9- by 13-inch baking pan.
Spread the rib mixture in the pan, then spread the mac and cheese over it. Top everything with 1 cup of cheddar and pop into preheated oven and bake 30-45 minutes, or until the cheese sauce bubbles lightly around the edges. Let rest 15 minutes before serving.
Cheese and onion pie
Prep 40 min
Cook 1 hr
For the filling
Salt and pepper
1 small bunch fresh chives
5 spring onions
500g lancashire cheese (see step 2)
For the pastry
400g plain flour
½ tsp salt
1½ tbsp mustard powder
Butter or oil, to grease
1 egg, to glaze
How To Make Key Lime Pie
Step 1: Make The Crust
Combine the graham cracker crumbs, brown sugar and melted butter in a mixing bowl. Stir with a fork first, and then your hands until the mixture is well combined.
Using your fingers and the bottom of a measuring cup or glass, press the crumbs firmly into the bottom and up the sides of a 9-in deep-dish pie pan. The crust should be about 1/4-in thick. (Hint: do the sides first.)
Bake the crust for 10 minutes, or until lightly browned. Then let the crust cool a bit while you make the filling.
Step 2: Make the Filling
Begin by zesting the limes.
It’s best to use a rasp grater, which is a long, skinny tool that works well for grating hard cheeses and zesting citrus.
Juice the limes using a citrus reamer, then combine the juice with the sweetened condensed milk, yogurt, and lime zest.
Pour the filling into the cooked graham cracker crust.
Bake for about 15 minutes, or until the filling is almost set.
Let the pie cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
Step 3: Make the Topping
In the bowl of an electric mixer fitted with the whisk attachment (or beaters), beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. (Alternatively, the cream can be beaten by hand with a whisk.) Top the chilled pie with whipped cream and decorate with lime slices and zest.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
- 1 packaged pie dough crust, such as Pillsbury
- 1 1/2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Whipped cream, for serving
Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.
Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.
It's Pi Day! Celebrate with Pi Day pie photos, links and recipes
If you can cast your mind back to high school geometry class, you probably remember that Pi is the irrational number you use to figure out the circumference and area of a circle, usually abbreviated to 3.14. Every year, in the middle of March, math geeks around the country celebrate March 14, or Pi Day, by baking the world's best circular food - a pie!
Last year was especially momentous, since if you carry Pi out to the next two digits, you get 3.1415, making March 14, 2015 : "The Ultimate Pi Day Of The Universe." No magic math-calendar match-up this year, but we still get our regular old Pi Day.
Some people can recite Pi out to thousands of digits, and if that's your idea of a good time, by all means, spend your Pi Day doing that. Me? I'll be enjoying a Pi Day pie.
I've pulled together a few of my favorite pie recipes, in case youɽ like to join me. Don't see your favorite recipe represented? Feel free to post the recipe or pictures of your favorite pies in the comments below.
- 2 red onions - cut into small pieces
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 cloves of garlic - finely sliced
- 1 shallot - finely sliced
- 400g kale - 2 packs
- 1 red pepper - sliced into thin strips
- 5 eggs
- 150ml milk
- 300g cottage cheese
- 6 sheets of filo pastry
- salt and pepper to season to taste
Pre-heat your oven to 150/gas mark 2
In a small pan add a tablespoon of balsamic vinegar, and the red onion chunks, mix so all onions are covered cook gently for about 5 minutes or until the onions ares soft
In a larger pan, start to heat the shallot and garlic with a tablespoon of oil
Add the kale - in handfuls so you can remove any of the harder stalks and add the pepper and stir fry together for a round 10-15 mins, until the kale has softened and gone a lovely deep green colour
In a bowl whisk the eggs with the milk and season to taste, then add in the cottage cheese and mix well
In a pie dish or large round dish you put in the oven, brush lightly with some oil then layer up the filo sheets
Add the kale and peppers to the middle, then add in the egg mixture, mix lightly so all the ingredients are incorporated and even in the dish
Fold and gently scrunch the filo ends over the rim of the dish
Scatter the red onions on top
Bake in the oven for 40 minutes - until you can see all the egg has cooked, enjoy hot or cold!
Research shows eating in line with UK dietary guidelines will be better for the planet than the current average UK diet. Find out more.
For the crust: Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
For the filling: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.
Reprinted from "LaBelle Cuisine." Copyright © 1999 by Patti LaBelle with Laura B. Randolph. Published by Broadway Books, an imprint of Penguin Random House, LLC.
Cornbread Tamale Pie Is the Greatest Recipe of All Time
You know those recipes we hold near and dear to our hearts because they are really the greatest ever of all time? Well, we're using this new series as an opportunity to wax poetic about them. Today, BonAppetit.com staff writer Rochelle Bilow gets nostalgic about cornbread tamale pie (whatever the heck that is).
Most little kids are picky eaters to the nth degree. As a youngster, I was no different. Grocery-store salami on white bread (no condiments, thanks) with the occasional canned tomato soup stand-in was where it was at, and no matter how you tried, you couldn't convince me otherwise. If it was spicy, peppery, salted, challenging, or otherwise flavorful, I wanted no part of it. Until. Until my mother made cornbread tamale pie.
What is cornbread tamale pie, besides the most delicious thing there ever was? This question is perhaps better answered by addressing what it isn't. It isn't a pie. It definitely has nothing to do with tamales. There is cornbread involved, happily, but beyond that, the name's origin is anyone's guess. It's a relatively spicy mix of browned ground beef, onions, bell peppers (eat it, haters), and tomato sauce, all smothered in a cornbread batter and baked in the oven. Obviously, it is the best thing ever to come out of an oven because it involves both meat and carbohydrates, and is baked in a cast-iron skillet to boot.
I have a storied history with cornbread tamale pie, and for that, it will always hold a very special place in my heart. My mother made it for dinner one night when I was a child of three or four, and she was expecting to split the portion between my father and herself—it was doubtful, she figured, that my sister and I would want any. She figured wrong. We housed that stuff, then continued to request it for dinner for weeks to come. This was a perplexing development for my mother, because not only did the cornbread tamale pie resemble a salami sandwich in no discernible way, it was spicy. Not vindaloo-level spicy, of course, but it had a solid hit of red pepper flakes and was not shy on flavor. Plus, there was meat in it. And vegetables. There was an disconcerting lack of cheese, refined flour, and sugar. I wasn't supposed to like this thing.
And yet cornbread tamale pie remains, in my heart and mind (and also everywhere else because obviously I am right) the Greatest Recipe of All Time. Here's how you make it:
First, get out your cast-iron skillet. If you don't have one, steal one from your parents' attic. That is what I did, and I honestly don't think they even know it's gone yet. Then, brown some ground beef in that pan. Remove the ground beef and add chopped onions, green bell peppers, and a hit of red pepper flakes. This is not the time for Aleppo pepper, harissa, or imported dried whole chiles. This is the time for a shaker container of red pepper flakes, so embrace it and add ɾm in. Once the veggies have softened, add the meat back in, along with a can or two of diced tomatoes. Simmer it all together, then slather on your favorite cornbread batter.
You're going to want to bake this until the cornbread topping is deeply golden and a little crusty—the whole point of this dish is breaking through a crunchy exterior to get to the spicy, saucy chili (it is, essentially, a chili) underneath. But the very best part of the pan lies between that upper crust and the meaty sauce: the layer of cornbread that abuts the tomatoes. It's drenched in sauce and soggy, but, you know, the good kind of soggy. Like when you use a piece of bread to mop up the last bit of a ragu. That's where the magic happens in cornbread tamale pie, and it still gets me. Every single time.
- 1 pound ground beef chuck
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/4 teaspoon dried thyme
- 2 tablespoons ketchup
- 1 tablespoon all-purpose flour
- 1 box (10 ounces) frozen mixed vegetables (no need to thaw)
- Coarse salt and ground pepper
- 3 cups mashed potatoes
Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic cook until softened, about 4 minutes.
Add thyme, ketchup, and flour stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
I am of Irish descent. I've been making this recipe for at least 15 years. Absolutely delicious and authentic. I follow the recipe to the letter. Can also be made dairy free using chicken broth and veg. based butter and its still fantastic.
Awesome. Not sure if I used 2lbs potatoes but whatever it was, Iɽ use a little less next time. Added worchestershire and 3 cloves garlic. Upped the broth to about 1.5 c and the tomato paste to 2tbsp (for the added broth) so it was a little saucier. It was outstanding.
Very good recipe - even when ground lamb is swapped with cubed lamb. Meat portion is exceptionally tasty when stock is coupled with red wine (although not very traditional). I added some shredded cheese on top for extra browning.
This was absolutely phenomenal.
Delicious! Made no changes, but did add some ketchup when I served it to my boys, who scarfed it up. Now I want to try some of the interesting variations mentioned by other reviewers.
I have been making this recipe for years with the following modifications. I boil whole potatoes until done. It takes longer but cuts down on the “meat” of the potato being saturated. And I use buttermilk when creamIng the potatoes, a trick picked up from Deborah Madison.
Typically shied away from Shepherd's Pie (High school cafeteria nightmares) :-) but this was fabulous - substituted corn for peas based on household preference. With winter approaching, will be making this again.
I substituted spinach for the peas and added in garlic. It came out great!
I had a go-to recipe for shepherd’s pie, but couldn’t find it, and I had a bunch of leftover mash, so I googled and found this one. It was delicious! I made it directly from the recipe. My husband loved it, and we ate it with Cross & Blackwell Major Grey’s Chutney on the side. just perfect! Definitely adding this to my regulars, thank you.
OMG, this was terrific! Full disclosure: I hate people who review a recipe they've changed, but I did, although mostly in the seasonings. I added four cloves of chopped garlic to the onion and carrot during the sautee, then added 8 oz. of sliced mushrooms. I used a heaping teaspoon of rosemary, and added
1/4 tea each of ground cinnamon and cumin. I threw in some red wine with the liquid, because I had a half a glass I hadn't finished the night before. I substituted a parsnip for one of the potatoes, and added some pressed garlic to the mash. In all honesty, this would have been a fully satisfying meal without my fairly small changes, which were mostly to seasoning, but with the changes, it was over the top good. We had invited neighbors in, and they raved about it as well, and opined that it was the best Shepard's pie they had ever had. A total winner.
Leave the lamb living in the field and use plant based vegan "grounds", very good and no harm to the animal or environment! I make it as directed otherwise - a big hit!
This was OK but we have other Shepherds Pie recipes that "do it" for us. We would not make again.
this is really good, I have made it twice now and have used organic New Zealand lamb. You can use a variety of vegetables I add garlic, green beans and extra carrots. Also add HP sauce and a dollop of horseradish and red wine to the ground lamb. This works great if you have leftover mashed potatoes.
This was DELICIOUS. I will definitely be making this again.
I make this as written, except for adding Worcestershire. I think it has more flavor make with all lamb, but then we Coloradans love lamb!
I have made this dish for YEARS! We love it so much. I add garlic to the mixture and typically make this with ground beef instead. Always a hit and there are never any leftovers.
Easy and delicious. Made a few adjustments. Added garlic, Worcester sauce and extra carrots per other reviewers' recommendations. Left out the onion. Did a mix of ground lamb and ground beef. It was delicious - whole family loved it! My kid licked his plate clean - he told me to write that :)
This is a BIG hit every single time I make it! I usually double the recipe and mix lamb and beef>
Easy recipe that gives great results. I have used left over pot roasts or short ribs in place of ground beef/lamb. Can use a little more rosemary, thyme, black pepper, and wine. Pairs great with a salad or sautéed spinach or swiss chards.
I'm not that familiar with shepard's pie but this was bland to my taste.
This was so much tastier than expected. Made it pretty much as written but used red wine, chicken stock, Worcestershire, mushrooms, leftover carrots and leftover roast leg of lamb. Did use peas and I would not recommend leaving them out unless you detest peas. Made a mash of white potatoes and sweet potato with butter (no milk) for the topping. Hubby went for seconds. Might be enough for lunch tomorrow but this serves 4 at the most.
Had left over eye of round roast beef and some bacon. Followed this recipe with saute of onions, carrots and chopped bacon but did not add 1/2 inch cubed roast beef to mixture until saute almost done. Continued with the rest of recipe as written but also added red wine and worcestershire sauce as one reviewer suggested. Another reviewer mentioned letting the meat mixture cool which was a good tip. It turned out delicious and was a great way to use leftovers. Will definitely make again.
I tripled base recipe for 6 adults, and to have leftovers. Didn't want to waste the can of tomato paste, so used the whole thing. Yes, could have used more herbs (I didn't read the reviews first) and salt. I drained off cooking liquid, drained the fat, and put liquid back in addition to stock. I don't use dairy with meat, so just put in olive oil and chicken stock in potatoes. The leftovers were gone the next day.