If molten chocolate cake, brownies, s’mores, and pie had a baby, this would be it. It’s phenomenal. It’s soft, velvety, moist and chocolatey. I didn’t know what to call it, since this isn’t what your mind goes to when you hear “pie”. After much consideration, Molten Chocolate Brownie S’mores Pie seemed to be the fitting name.
This incredible dessert creation was inspired by the Salted Caramel Marshmallows that XO Marshmallow sent me. These marshmallows are soft pillows of delight flavored with caramel, and they balance out the rich chocolate flavor of the pie. The combination of the Graham Cracker crust, chocolate pie, and toasted marshmallow topping is a sophisticated take on the s’mores I loved as a child.
This recipe makes enough filling for a 10 inch pie. You can either make a 10 inch Graham Cracker pie crust, or you can do what I did and use a store-bought 8 inch pie crust and simply pour the excess filling into a ramekin and bake it.
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 1 (8-inch) Graham Cracker Pie Crust
- 1 1/2 cups Granulated Sugar
- 3/4 cup Cocoa
- 1/4 cup All Purpose Flour
- 1/4 teaspoon Salt
- 1 cup Half and Half
- 1/4 cup Unsalted Butter
- 8 ounces Semi-Sweet Chocolate, loosely chopped
- 1 teaspoon Vanilla
- 2 Large Eggs
- 3 Egg Yolks
- Salted Caramel Marshmallows from XO Marshmallow
- Heat your oven to 350 degrees. Then combine the sugar, cocoa, flour, and salt in a mixing bowl.
- Then in a saucepan over medium low heat, whisk the half and half, butter, and semi-sweet chocolate together until the chocolate has melted. Remove from the heat to let cool while you move on to the next steps.
- Pour the eggs into the dry ingredients, very loosely stirring them. Next pour about 1/2 cup of the warm chocolate into the bowl with the eggs and dry ingredients. Whisk so that the eggs won't scramble. Slowly continue adding the warm chocolate to the dry ingredients while whisking. Add the vanilla and whisk until the mixture is smooth.
- Pour the chocolate filling into the pie crust, and pour any excess into a ramekin. Place in the oven to bake for 45-50 minutes, just until the center of the pie sets. Then remove from the oven and let cool for 15 minutes.
- Slice the pie - it's best served warm. Quickly toast the caramel marshmallows over the flame of the stove and place them on top of each slice of pie. Devour... and then go back for more because it's that good.
Adapted from Oh My God Chocolate Desserts.