|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 2g||7%|
|Total Sugars 50g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A luscious chocolate pudding layered on top of a homemade graham cracker crust and topped with toasted marshmallows? Yes, please. It's literally your favorite summer treat translated into pie form, and you will definitely be wanting "s'more."
It's just like sitting by the campfire, except less smokey, as there's no campfire necessary. Bonus points: It takes very little cooking time.
You can easily make this pie as easy or as homemade as you want. You can make it with store-bought chocolate pudding and a store-bought graham cracker crust, or you can make them both from scratch. Whichever you prefer.
For the Graham Cracker Crust:
16 graham crackers
1/2 cup (4 ounces) salted butter, melted
1/3 cup brown sugar
1 teaspoon vanilla extract
For the Pie Filling:
1/3 cup cornstarch
1 cup sugar
1/3 cup semisweet chocolate chips
1/3 cup miniature marshmallows
1/2 cup cocoa powder
3 cups milk
3 tablespoons salted butter
1 teaspoon vanilla extract
For the Topping:
1 cup minature marshmallows
1/4 cup chocolate chunks
Gather the ingredients.
Pulse the graham crackers, melted butter, brown sugar, and vanilla extract in a food processor.
Press the graham cracker crust into your pie pan. Bake at 350 F for 5 minutes. Remove from the oven and set aside.
Prepare the chocolate pudding by combining the corn starch, sugar, chocolate chips, marshmallows, and cocoa powder in a small sauce pan.
Add the milk and whisk to combine.
Bring the mixture to a boil, stirring frequently. Then boil for 1 minute until thickened. Add in the 3 tablespoons of butter and the vanilla extract, and stir until melted and incorporated.
Pour the chocolate pudding into the prepared crust. Smooth the top of the pie as best as you can.
Cover the pie with plastic wrap and chill it in the refrigerator for at least 4 hours or until firm and totally chilled. Then top the pie with the miniature marshmallows.
Place the pie on a sheet pan and then place it under the broiler until the marshmallows are just toasted.
Top with more chocolate chunks and serve!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- It's great for making ahead of time. Allow the pie to chill and then broil the marshmallows right before serving.
- You can also drizzle a little chocolate sauce on top for extra decadence.
- You can easily make this recipe vegan. Just use a dairy-free milk and a dairy-free butter. Also sub in vegan chocolate chips and vegan marshmallows. You will get a delicious pie without having to add any extra ingredients.
- You can use regular-sized marshmallows too, just halve them before placing them on top of the pie.
- You can totally make this recipe into cute mini pies. Just use a miniature pie pan and split up the ingredients among the mini pans.