The first recorded version of a s’more was found in the publication Tramping and Trailing with the Girl Scouts in 1927. Although it is unknown when the name was shortened, recipes for Some Mores appeared in various Girl Scout publications until 1971. Using the same ingredients, we have come up with our own version of s’mores in the form of a pie. Starting with a store-bought pie crust and puffy marshmallows, you can have a campfire-style treat at the dining room table even if you’re not a Girl Scout. To tell you the truth, camping never tasted this good.
Prep Time: 10 Minutes
Bake Time: 10 Minutes + 10 Minutes
Cool Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 1 9-inch pie (serves 6)
1 1/3 cups granulated sugar
1/4 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 tablespoons Choclatique Black Onyx Unsweetened Cocoa Powder
3 large egg yolks
1 (12 fluid ounce) can evaporated milk
3 tablespoons unsalted butter
1/4 cup Choclatique Private Reserve Dark Chocolate
1 (9 inch) graham cracker pie shell, baked (store bought)
20 large, puffy, store-bought marshmallows
- Combine the sugar, flour and cocoa powders in a deep saucepan.
- Beat the egg yolks with milk. Slowly add the liquids to the sugar-cocoa powder mixture.
- Cook on medium heat, being care not to scorch the bottom stirring with a wooden spoon. Continue to cook until the mixture has thickened; about 10 minutes.
- Remove the mixture from heat and stir in the butter and chocolate until fully melted. It will look like a rich chocolate pudding.
- Top the filled pie with a single layer of marshmallows.
- Chill the prepared pie in refrigerator for at least 2 hours.
- Pour the warm filling into the baked pie crust.
- Preheat an oven to 325º F.
- Bake until the marshmallows are a toasty brown; about 10 minutes.
- Serve warm while the marshmallow topping is still warm and sticky.