Molten Chocolate Brownie S’mores Pie is a decadent dessert that is easy to prepare. It tastes like the combination of molten chocolate cake, brownies, s’mores. It’s heaven on a plate.
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.
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.
I love pies because they are so quick and easy to prepare. To make this recipe you just need to melt the butter and chocolate in a sauce pan with the half and half, and then mix everything together, and pour it into the pie pan.
This recipe makes enough filling for a 10 inch pie. If you use a store-bought graham cracker pie crust (which is what I usually do) you will have extra pie filling.
There are two solutions to this. You can either cook the excess filling in a ramekin or small dish, or you can also pick up some mini graham cracker pie crusts to make some mini pies.
There are two types of marshmallows you can use: fresh gourmet marshmallows or the classic store-bought marshmallows. It’s important to know that fresh gourmet marshmallows melt much more.
Originally, I made this pie with Salted Caramel Marshmallows from XO Marshmallow a locally owned Chicago business. These marshmallows are soft pillows of delight flavored with caramel, and they balance out the rich chocolate flavor of the pie. Slice up the pie and then add a toasted marshmallow before serving.
- 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
- 1 1/2 cups Marshmallows
Heat your oven to 350 degrees.
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 and let cool while you move on to the next steps.
Combine the sugar, cocoa, flour, and salt in a large mixing bowl.
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 40 minutes.
Remove the pie from the oven, arrange the marshmallows on top, and let cook for another 10 minutes, or until the marshmallows have lightly browned.
Let the pie rest for 10 minutes before serving. Slice the pie - it's best served warm.
Adapted from Oh My God Chocolate Desserts.