Easy Smores Pie Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
• Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
• Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
• Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
• Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
• Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
• Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.

Steps:

• Spread the marshmello cream in the bottom of the pie crust.
• Make the choc. pudding and spread on top of the marshmello cream.
• Cover the pudding with cool whip and garnish with choc. chips and crumbled graham crackers.

Steps:

• Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
• Preheat the broiler.
• Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.

Steps:

• For the crust: Preheat the oven to 325 degrees F.
• Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand.
• Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling.
• For the pudding: Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla.
• Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set.
• Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately.

Steps:

• Whisk 1 box pudding mix with 1/2 of the milk in a bowl until smooth, about 2 minutes. Repeat with second box of pudding mix and remaining milk in another bowl.
• Pour 1 bowl pudding into graham cracker crust. Put 1/2 of the marshmallows on the pudding. Top with remaining pudding, then layer with marshmallows. Put whipped topping over the marshmallows and level it out with a spatula.
• Chill in the refrigerator before serving, 1 to 2 hours.