It’s 4th of July week, which means it’s picnic time! Do you have a menu planned for Thursday yet? Mine is almost complete, just putting the finishing touches on it. If you’re in the market for a fabulous no-bake dessert this week, this pie fits the bill. It’s flat-out scorching in many areas of the country right now, so anything that doesn’t require an oven is a bonus, right!? One of my favorite things about summer picnics is when the graham crackers, chocolate and marshmallows get busted out once the sun goes down. I am an unabashed s’mores lover; no summer is complete without them. When I saw a no-bake s’mores pie, I just had to make it!
The base of this pie is an easy graham cracker crust that, thanks to some malted milk powder, has a really unique flavor, setting it apart from a “regular” graham cracker crust. The crust is topped with a chocolate filling that’s more like a chocolate truffle filling. The recipe calls for bittersweet chocolate, but if you prefer milk or semisweet, you could certainly substitute either one of those without an issue. Finally, the pie is covered in marshmallows (you can’t have s’mores without marshmallows!). Once they’re set, grab a kitchen torch to them and toast them up!
If s’mores are a must on your summer menu, you can’t go wrong with this pie. It’s fairly quick, super easy, and I love adding to my no-bake recipe collection. It’s a great way to get that fabulous s’mores flavor without putting marshmallows on sticks (although nothing beats blowing out a marshmallow on fire!).
(If you’re interested in more s’mores-inspired desserts, check out my new S’mores Galore! Pinterest board.)
One year ago: Blueberry-Lemon Buttermilk Bundt Cake
Two years ago: Cherry Crisp
Three years ago: Monster Cookies
Four years ago: No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
Five years ago: Wedding Shower Cake
No-Bake S’mores Pie
Yield: 8 servings
Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
An easy no-bake recipe for a fabulous s’mores pie – graham cracker crust, chocolate truffle filling and toasted marshmallows on top.
For the Crust:
1½ cups graham cracker crumbs
¼ cup malted milk powder
2 tablespoons granulated sugar
¾ teaspoon kosher salt
¼ cup unsalted butter, melted
¼ cup heavy cream
For the Chocolate Filling:
8 ounces bittersweet chocolate, finely chopped
⅓ cup heavy cream
1½ teaspoons light corn syrup
2½ tablespoons unsalted butter
For the Marshmallow Topping:
1 (10-ounce) bag marshmallows
1. Make the Graham Cracker Crust: In a large bowl, whisk together the graham cracker crumbs, malted milk powder, sugar and salt. In a measuring cup, whisk together the melted butter and heavy cream, then pour over the crumb mixture. Using a rubber spatula, fold and mix and the ingredients together until all of the dry ingredients are evenly moistened. Turn the mixture out into a 9-inch pie plate and press evenly along the bottom and up the sides of the pan. Refrigerate while the chocolate filling is prepared.
2. Make the Chocolate Filling: Place the chopped chocolate in a medium bowl. Combine the heavy cream and corn syrup in a small saucepan and place over medium heat. Warm the mixture until it is just barely boiling. Remove from the heat and pour over the chopped chocolate. Let sit for 1 minutes, then gently begin stirring with a rubber spatula (starting in the middle and working your way out), mixing until all of the chocolate is melted and combined. Add the butter and stir until melted and incorporated. (If the mixture cools down too much to totally melt the chocolate or butter, microwave in 10-second increments on 50% power, stirring until everything is completely melted together.)
3. Pour the chocolate mixture into the chilled pie crust and spread into an even layer. Gently press the marshmallows into the chocolate filling, covering the top of the pie with marshmallows. Chill the pie briefly (30 minutes to 1 hour) to allow the chocolate the set. When ready to serve, use a kitchen torch to toast the marshmallows. The pie can be kept at room temperature as long as it’s not warmer than about 72 degrees. If your kitchen is warmer than that, then I would refrigerate the pie so the chocolate filling doesn’t melt.
(Recipe from Hummingbird High)