So, I’ve been playing a lot with pastry cream and now I’ve decided to use it in
Okay, quick review, in case you don’t know what a s’more is, it’s the ultimate campfire delicacy. You put a marshmallow on a stick, get it gooey in the fire, then grab it between two graham crackers and a piece of chocolate. Then you eat. It’s good. Like real good.
So, what I decided to do was keep the same ingredients, but swap out the crackers for a graham cracker crust, keep the chocolate, but use chocolate pastry cream, and then add a little marshmallow fluff instead of the marshmallow. Then you have pie. And it will be awesome.
S’mores Pie Recipe
Other than the pastry cream, this dish is all ready to go and if you don’t have the inclination to make chocolate pastry cream, make chocolate instant pudding. Then you will be ready to go in no time.
You will need:
- 1 quart milk
- 2 cups granulated sugar
- 6 ounces semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
- 10 large egg yolks, beaten
- 1/2 cup cornstarch
- 1/2 cup water
- 2 tablespoons butter
- 1 premade graham cracker crust
- 2 cups marshmallow fluff
- Chocolate sauce
- Macademia nuts, crushed
Okay, first thing to do is make the chocolate pastry cream. Use Emeril‘s recipe. It’s good.
Once the pastry cream is ready, bake the pie crust for 8-10 minutes or until it’s turned a nice color of brown. Let the crust cool, then pour in the cream. Top with the marshmallow fluff, chocolate sauce, and crushed nuts.
Let the pie cool in the fridge for 5 minutes. Enjoy!
Thanks to Rick McCharles for the pic.