Campfire. Marshmallows. Graham Crackers. Chocolate -> S’mores. Something I’m sure, like me, you’ve grown up reading about in story books. I’ve always wanted to be one of the kids sitting around a bonfire, roasting marshmallows and sharing spooky stories. Remember Sweet Valley?
And so, on a random shopping trip with my mom, the sight of the big bags of jet puff marshmallows had me enticed. And with no second thought, I threw one in our shopping trolley. And that bag of marshmallows has been there in our kitchen closet for months, lain forgotten till just now.
Summer arrived, and so popped up hordes of s’mores stuff everywhere all over the internet. I had to try them, I had to see what all the brouhaha was about. And what better way to try it than in the traditional pie form.
Who doesn’t love a slice of good ole pie?
This isn’t just any pie. Oh no no no. For starters it has a biscuit crust instead of the short cut pastry that pies usually have. The filling is a brownie mix…yum! And on top….gooey roasted marshmallows.
The biscuit crumb base is pretty simple. Use any crackers you have on hand. I used digestive biscuits, the standard kind you get in every store. Crush em up with some melted butter, press it down on your pie dish, bake it for 8 to 10 mins, and there you go, first step done.
The brownie filling is your standard brownie mix. Its thick, dark and fudgy…the perfect combination with the sweet marshmallowey top.
This pie is best served warm. Eating it cold is okay too but know that marshmallows will harden up and will become chewy. So, warm up the pie before serving. Heat it enough so that the marshmallows are gloopy again.
S’mores Brownie Pie
1.5 cups digestive biscuit crumbs*
6 Tablespoons (90g) melted butter
1/3 cup (65g) granulated sugar
10 Tablespoons (150g) butter
1 and 1/4 cups (250g) granulated sugar
3/4 cup (74g) cocoa powder
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup (62g) all-purpose flour
25 large marshmallows
Preheat oven to 160 degrees C.
Crust: Mix together the biscuit crumbs, melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish. Set aside.
Brownies: Melt the butter, sugar, and cocoa in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Let cool slightly. Stir in the vanilla extract. Add the eggs one at a time. The mix will be thick and shiny. Fold in the flour. Pour over the prepared crust.
Bake for 25-30 minutes till the brownie is set. Remove from the oven and top with marshmallows. Return to the oven and continue to bake for an additional 3 minutes to melt the marshmallows and get a golden brown tinge on the top. Remove from the oven and allow to cool to room temperature before slicing.
Best served warm. Store at room temperature. Heat in the microwave before serving again.
*pulverize the biscuits in a grinder or a food processor till they turn into fine crumbs.
Recipe source: Sally’s Baking Addiction