This blog has been in existence for six Pi days (3/14, for those of you not in the know) now. And every single year in maybe January, I tell myself, “Oh yeah, I should make a pie to post on Pi day this year!” And then every single year on March 14th, I’m scrolling through my reader going, “Oh, crap. I forgot about Pi day. Again.”
This past weekend, I actually remembered – in time! And on a weekend! Score. I couldn’t really decide what type of pie to make, though. I didn’t want to spend a whole lot of time because at 39 weeks pregnant, doing anything for long periods of time is not my specialty. I also didn’t really want to do a fruit pie since we’re sort of in between seasons when it comes to finding good fruit. I debated a coconut pie, but eventually settled on this s’mores pie – because I love s’mores and because it seemed really easy.
This pie is definitely easy. There’s a graham cracker crust, so there’s no cutting butter or rolling or anything associated with traditional pastry crusts. The chocolate filling really could not be any simpler to make, and then the whole thing is topped with marshmallows. The only problem I had with this was that my broiler completely stopped working after about 3 seconds. And then it took for.ev.er. to start working again (although I guess I should be glad it didn’t die on me altogether). Of course, I got one side nice and golden brown and then turned the pan and overdid the other side a wee bit. Oopsie. Oh well, it was still delicious even if not beautiful.
This pie is great. The ganache-like filling is smooth and silky and goes really well with a graham cracker crust. The marshmallows complete the pie (and I’m sure you could use fluff or a homemade marshmallow topping of sorts, if you would prefer to do that instead). I preferred heating a slice of pie for about 8-10 seconds before eating it, to re-gooify the marshmallows.
Happy Pi Day!
1.75 cups graham cracker crumbs (about 10-11 graham cracker sheets)
1/2 cup (1 stick) butter, melted
1 cup heavy cream
1/2 cup milk
10 oz. semisweet chocolate, chopped
2 Tbsp. sugar
1/4 tsp. salt
2 large eggs
About 16 large marshmallows, halved
Preheat the oven to 325. To make the crust, stir together the graham cracker crumbs and butter. Press into a 9″ pie plate, and place the pie plate on top of a rimmed baking sheet.
To make the chocolate filling, combine the milk and heavy cream in a saucepan and heat over medium-low heat until it simmers slightly around the edges. Remove from heat and stir in the chocolate with a spatula or wooden spoon until melted. Whisk in the sugar and salt. In a separate bowl, lightly beat the 2 eggs; slowly add eggs to chocolate mixture while whisking.
Pour the chocolate filling into the crust. Bake the pie on the rimmed baking sheet for 20-30 minutes, until the filling is set and the surface is glossy.
Remove the pie from the oven and place the halved marshmallows all around the top, in concentric circles. Heat the broiler, and then place the pie under the broiler, just until the marshmallows begin to turn golden (for me, this was just a matter of maybe 20 seconds). Alternatively, you could just place the pie back into the oven or use a kitchen torch.
Allow the pie to cool slightly and then refrigerate for two hours or more before slicing. (I liked reheating a slice of pie for about 8-10 seconds, to get a warm and gooey marshmallow top.)
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