S’mores pie, it’s like a s’more but different. You have your biscuit, chocolate and toasted marshmallows. But it’s set in a large pie or cake shape. You slice into it like a pie or cake. It’s cold rather than hot. And it makes for an awesome barbecue, picnic, summer (any time of day) dessert.
It’s pretty good.
Doesn’t this look inviting?
Yes, yes it does.
You see, I have had this idea for a S’mores Pie for yonks now. That happens a lot with me and recipes. I piece together different techniques or ingredients I want to play with and eventually I get around to trying it out.
Now, at first I thought I was being well original with my S’mores Pie idea but it turns out there are a gazillion recipes out there already called just that. The difference here though is that I’ve taken the biscuit base route a’la cheesecake stylee. So maybe this isn’t even a pie at all?
But S’mores Pie sounds cool, right?
For my readers who are not yet familiar with a S’more, it is an American campfire/barbecue ritual (or so I’ve heard) where you toast a marshmallow over the open fire, then sandwich it between two biscuits (or crackers as they call them) and some chocolate. It sounds amazing!
Now, I’ve always relished the toasted marshmallow ritual on my various camping jaunts or Summer barbecues. There’s nothing quite as satisfying as taking your time to find the right spot on the heat and gently turning your marshmallow on a skewer to get a perfectly evenly toasted marshmallow that’s slightly crispy on the outside and gooey on the inside. Delicious!
With my S’mores Pie it’s kind of different as we don’t have the immediate gooey, toasty-ness of the marshmallow. But it does taste best served cold. And for that it’s super refreshing.
Obviously I’m sharing this in the Summer but I can see this going down a treat as a dessert on Bonfire Night in November as well.
For this recipe I used sugar-free mini marshmallows as they were the only one’s in my local supermarket that contained pork gelatine instead of beef (as a Hindu household we don’t eat beef), and that is why the colour of the marshmallows is that particular even tone of brown. You can obviously use whichever marshmallow you like. You could even use larger marshmallows if you’d prefer, it just won’t look as pretty.
I’ve been enjoying a slice of this at elevenses with a nice strong cup of coffee. I used a milk chocolate to keep it light but do go darker if you prefer.
S’mores Pie (serves 8-12)
500g Digestive Biscuits, crushed
200g Unsalted Butter melted
200g Chocolate (I used Green & Blacks Milk Chocolate)
7tbsp Double Cream
small knob of Butter
approx. 100g of Mini Marshmallows, cut in half along the width
Whizz up the digestives in a food processor until it’s a fine crumb.
Melt the butter either in a small saucepan or in short bursts in the microwave.
Mix together the digestives and butter. Stir until combined.
Grease a round springform tin and press the buttered digestives mixture into it firmly. Use your fingers to really push the mixture in tight.
Pop the tin into a preheated oven of 180C (fan) for about 10 minutes. Remove and allow to cool. Once cool, refrigerate for 10 minutes whilst you prepare the chocolate layer.
In a small milkpan on a medium-low heat melt the cream and chocolate together. Add the butter and stir gently until combined. Take off the heat and allow to cool for 5 minutes.
Stir the chocolate mixture and gently pour onto the biscuit base.
Now carefully add the mini marshmallows short side up. Try to add in a nice circular pattern starting from the outside and working your way in.
Turn the grill up to high and wait until it glows red. Gently place the pie under the grill and keep an eye on the marshmallows by pulling it out every 20 seconds or so. When the marshmallows are golden brown it’s done. This should take around a minute.
Allow the entire pie to cool completely and then pop it in the fridge to chill for at least 2 hours.
Carefully remove the outer of the springform tin. Take a very sharp knife and gently cut the pie into slices.