All my friends know that I am majorly obsessed with s'mores. They're one of my favorite desserts. When I was in college, I would make them almost every single night in my dorm room microwave. I've experimented with so many different s'mores versions that I could probably write a book about them. I'm not even joking! When I heard about this s'mores pudding pie from my intern, we had to make it! I love that it's reminiscent of a classic campfire s'more with a graham cracker crust, but it has a decadent chocolate pudding base. Homemade chocolate pudding is another nostalgic childhood favorite, so it totally works with that s'mores flavor. Another favorite thing about this dessert? It's incredibly easy and so impressive! This would be the perfect dessert to bring over for a party. Just broil the marshmallows right before serving!
- For the graham cracker crust:
- 1 1/2 cups crushed graham crackers, about 10 crackers
- 7 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- For the chocolate pudding:
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- Pinch salt
- 4 ounces semisweet chocolate, finely chopped
- 1 1/2 teaspoons vanilla extract
- 1 cup of minimarshmallows
- Make the crust: Preheat the oven to 325°F.
- Break up the graham crackers by hand and add to the bowl of a food processor fitted with a steel blade. Process the crackers until ground. Add the melted butter and sugar, pulsing 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 want the crust to be of an even thickness around the pie plate. Bake until crisp and the crust is beginning to brown, about 15 minutes. Cool completely before filling.
- Make 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 3-5 minutes. Remove from the heat and whisk in the semisweet 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 marshmallows, covering the entire pie surface. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, about 2 to 3 minutes. Watch closely because they burn quickly! You could also use a kitchen torch to brown the marshmallow topping. Serve immediately.
- Desserts, Pies/Tarts
- Serves 8