I love s’mores but I’ll be honest that I was a little skeptic about this recipe. part of the appeal is the crunch of the graham cracker and the oozing chocolate and I wasn’t sure how this pie would hold up.

It’s a pretty easy pie to make though and you’ll start by making a graham cracker crust. You just mix together crushed graham crackers, butter, and sugar and then press this mixture into a pie pan. Then you’ll bake for 5 minutes and set it aside.

You’re basically just making a pudding for the filling so while this process is easy, it does require constant stirring. Mix the sugar, cornstarch, salt, milk and egg yolks in a saucepan and cook over medium heat until it comes to a boil and thickens. Then you’ll add the chopped chocolate, butter, and vanilla and stir this until everything is mixed together. You’re looking for a nice thick pudding like consistency and once you get there then you’ll pour this into the crust. Since you’re letting this sit in the fridge for at least four hours I put a little plastic wrap across the top so it didn’t develop a skin.

When you’re ready to serve cut up your marshmallows and toast them with a kitchen torch. You can also use the broiler and that might have yielded a more even toast and allowed the marshmallows to soften a bit.

While this was easy to make and the chocoalte filling tasted really good, the marshmallows were hard to eat and it didn’t really feel like a s’more to me. For the remainder of the pie we ended up just taking the marshmallows off and eating the crust and filling. Was good, but just not what we expected.

Baking Ease	10
Time Spent	10
Taste	7
Visual	9

Recipe Used: Pioneer Woman