Do you want some more pie?
Trust me…you do! I made a S’MORES PIE people! I was talking with my family about ideas for my blog a few weeks ago and I mentioned how much people love all things s’mores during the Summer. I already have S’mores Bars on the site so I wanted to make something different, a cookie?, a dip?, a parfait? All sound amazing right? Then I brought up a pie and they were all like UM YES.
Would you like to see a cookie, a dip or a parfait, too? I think a cookie would be unreal, amazing and life changing.
Let’s talk about this pie. It’s a no-bake pie which makes it pretty easy. The hardest part is not face planting into it before it chills. It’s also semi-homemade – I used instant chocolate pudding, but you could totally make chocolate pudding from scratch. I made the crust, but you could use as store-bought graham cracker crust, too! I am just loving the flexibility of this recipe! The only thing about a store-bought crust is that you will most likely have left over pudding and marshmallow whipped cream. Darn, right?
Don’t throw it away! Put it in the fridge and eat it later.
The only other thing you need to know is that this pie needs to chiiiiiillll. It needs to be cold, like most no-bake pies so that it cuts nicely. Sorry, you just have to wait to eat it, but you can snack on any leftovers while you wait.
And yes, I want some more!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2 cups graham cracker crumbs
- 1 stick of butter, melted
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ tablespoons granulated sugar
- My chocolate pudding recipe or instant pudding
- If you use the instant pudding recipe, use the 3.9 oz box chocolate pudding and 2 cups of milk - to make it extra delicious, use 2% or even whole milk. Prepare pudding according to package directions.
- 1 7 oz container marshmallow fluff
- ½ pint heavy whipping cream
- 1 tablespoon confectioners (aka powdered) sugar
- mini marshmallows
- Hershey's chocolate bar
- Prepare crust by mixing crust ingredients in a bowl. Press into a 9.5 inch pie pan. You can use a smaller one, but you may have leftover crumbs - you can save them for the top! Place crust in refrigerator to cool.
- Prepare pudding according to package directions or according to this post. Once it's thick or has cooled, pour into crust and place back in the fridge.
- To prepare to fluff topping, whip heavy cream and confectioners sugar in mixer or with a hand-held mixer on medium-high speed until stiff peaks forms. Add marshmallow fluff to the whipped cream and gently fold it in with a spatula. There may be a few lumps of fluff in the mixture which is okay. I didn't do this, but you could also fold in some mini marshmallows into the whipped cream as well...it would very good!
- Add marshmallow whipped cream to the top of the pudding and gently spread evenly on top. Put pie back in the refrigerator and chill for 6 hours or overnight before cutting into it. If you cut into it too early, it will fall apart, although it will still taste wonderful! Before serving garnish with mini marshmallows, chocolate and additional graham cracker crumbs if you would like.
You’ve been featured on Cooking Up Faith’s Sunday Dinners! Keep up the great blogging!
This looks amazing!! I wish I had a big slice now!