There is just something about a s’more that brings out the kid in me. The toasted marshmallow, the melted chocolate, the crunch of the graham cracker. You put them together and it’s bliss. We love them so much, we eat them year round, we’ve even grilled marshmallows in our wood burning fireplace, over our gas stove, and made them in the microwave in a pinch. So naturally a s’mores pie would be the next logical step ; ) And it couldnt’ be easier. I started with making the graham cracker crust and baking it until golden. Then I poured in the filling {chocolate pudding and whipped cream} and popped it into the fridge to set up overnight. Then right before we were ready to serve we plunked on the marshmallows and put her under the broiler to toast up.

You could even take more shortcuts and use a pre-made graham cracker crust and use pre-packaged pudding {you’d need 8 snack packs for that}

What you’ll need:
1 sleeve of honey graham crackers – 9 crackers
1/2 teaspoon ground cinnamon
1/3 cup dark brown sugar
pinch salt
7 tablespoons unsalted butter – melted
1 large package of chocolate pudding {+ ingredients to make}
8 ounces whipped cream topping
10  ounces marshmallows

What to do:
1. Place graham crackers into food processor and pulse until they are crumb like. Add: cinnamon, sugar, salt. Pulse to combine.

2. Spray your pie pan {or tart pan} generously with cooking spray. Place crumbs into pan and then pour in melted butter. Mix together with fork and then press crust into sides of pan.

3. Bake crust at 350 degrees for approximately10 minutes until crust is firm. Set aside to cool.

4. WHILE crust is baking, mix together your pudding. Mix whipped cream with pudding. Pour filling into baked cooled crust. Place into refrigerator to set up for a minimum of four hours or until firm.

5. Top with marshmallows. Place under broiler {with oven door open} until marshmallows have toasted. This only takes a minute or so {don’t walk away}

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