I Want S’More!
My name is Sonia and I’m a sugar-holic. Do I like biscuits? Yes. Do I like marshmallow? Yes. Do I like chocolate? Yes. Do I like s’mores? I could have assumed that the answer to this question was also a yes, but it wasn’t until recently that I had ever tasted one.
That’s why I feel the world served me a huge injustice in my younger years. When I was young, I wanted nothing more than to become a ballet dancer. It was the ultimate dream to spend my life prancing around in a tutu with hair pulled so tightly into a bun that I would sport a face lift that Cher would be envious of.
I don’t know what my mother was thinking when she encouraged me to take up ballet – apart from praying that the endless pointing of toes would put an end to my terrible knock knees – but I loved it. But while I was devoting my free time to endless rounds of pliés and arabesques, my friends were enjoying the pleasures of the Girl Scouts and Girl Guides. If only I had known that this naive choice of hobby would cost me the joyful experience of toasting marshmallows over a roaring campfire my ballet slippers would have been hung up a lot sooner!
Now too old for the Girl Scouts and not a keen camper – why would I want to sleep anywhere that doesn’t have ready access to a sweet shop, bakery or wine bar? – I was ecstatic to find the answer to my toasted marshmallow deprived life, this S’mores Brownie Pie Recipe. They say the best things in life are three – OK, so that’s not completely accurate – but this dessert is the mac daddy of the dessert world, combining the three pleasures of s’mores, brownies AND pie into one decadent dessert.
The recipe is so, so good – and by that I mean, Channing Tatum in Magic Mike kinda good. I also love this recipe because it is easy, peasy to make.
Start by preheating the oven to 350°F (180°C) and lightly greasing a skillet or 8″ pie pan. In a large bowl, combine the graham cracker crumbs, sugar and melted butter until evenly incorporated. NOTE: the crust for this pie is the same as a cheesecake base. So if you don’t have Graham Crackers use digestive biscuits instead.
Firmly press the crust mixture into the skillet or pie pan to form an even layer.
Bake for 8 to 10 minutes, or until the crust is lightly golden brown and fills your kitchen with the aromas of biscuity goodness. Set the pie base aside – it’s now time for the brownie layer…
Make up the brownie mix according to the box instructions. Then pour the batter into the baked Graham Cracker pie crust. Place in the oven and bake for 40 minutes until you have a wonderfully soft, fudgy brownie layer. NOTE: leave in the oven for up to 1 hour is you prefer a more solid, dense consistency. Trust me; soft, squidgy, ooey, gooey brownies are the way to go!
Set the pie aside to cool completely. Once cool, spread the marshmallow fluff evenly over the top of your pie. Toast the marshmallow topping under the grill/broiler. NOTE: pay extra attention during this stage as the marshmallow is super sneaky – look away for one moment too long and it’ll burn – believe me, I know!
Let the pie cool for a while and serve just as it is – delicious!
S'Mores Brownie Pie
- 2 Cups Graham Cracker Crumbs (or Digestive Biscuits)
- 2 Tbsp Sugar
- ½ Cup Unsalted Butter
- Butter or Coconut Oil (for Greasing)
- Brownie Mix (+ Ingredients Required)
- Marshmallow Fluff
Preheat oven to 350°F (180°C) and lightly grease a skillet or 8″ pie pan.
In a large bowl, combine the graham cracker crumbs, sugar and melted butter until evenly incorporated.
Firmly press the mixture into your skillet or pie pan to form an even layer.
Bake for 8 to 10 minutes, or until lightly golden brown. Set aside.
Make up the brownie mix according to the box instructions.
Transfer the brownie batter into the baked Graham Cracker crust.
Bake for approximately 40 minutes (for soft, fudgy brownies), or up to 1 hour (for a more solid consistency.
Set aside to cool.
Once cool, spread the marshmallow fluff over the top of your pie.
Toast the surface of the marshmallows under the grill/broiler. NOTE: pay extra attention during this stage to avoid burning, the marshmallow topping browns very quickly.
Remove from heat and leave to cool.
Recipe adapted from Lorimer Street Kitchen