Hi Bold Bakers!
All you need to make a s’more is graham crackers, chocolate and marshmallows.
We’re going to take all those ingredients and combine them to make one big and bold
no bake s’more pie.
So let’s get started.
S’mores are a quintessential summer treat because you have campfires and picnics going.
This pie is fantastic because it is no bake so you do not have to turn on your oven.
We’re going to get started with my favorite part, which is making the crust for our pie.
Sometimes what I like to do to make an easy crust is just take your cookies, I’m using
graham crackers because that’s what you use to make s’mores, and then we’re going
to put them into a Ziploc bag and then you take a rolling pin and you bash them until
they’re nice, fine, small crumbs.
I learned this trick from my mom because when I was a kid and she would make cheesecakes
on a Sunday, we used to have to get on the ground with a rolling pin and a bag full of
cookies and bash them.
It’s just an easy way to do it and you don’t need a machine.
Ok it just takes a few minutes and now we have our crumbs ready for our crust.
So I am going to put these in a bowl and then we’re going to mix them together with some
melted butter.
Now what this does is binds the whole crust together.
So mix it all together until there’s no more dry crumbs and it starts to clump up.
This is looking good.
Ok I’m going to set this crust aside and we’re going to prepare our pie dish.
Now the pie dish that I have is nice and deep and that’s the way I like it because more
crust and more filling.
This is a 9 inch pie dish, however if you want to use a springform tin or even a smaller
tin, that’s totally fine too.
I also buttered and lined my tin with cling wrap and the reason that I did that is so
I can take it out of the tin afterwards and display it without a tin.
However you don’t have to do this step.
Pour all of your crust into your pie dish.
If you have a deep dish like mine, push your crust all the way up the sides to get a nice
thick coating around there.
And also pat it down in the middle.
Another good way to form the crust is to take another pie dish and push it down into your
other one and that’ll help form the crust.
Once your pie crust is shaped, we’re going to pop it into the fridge and let it set and
we’re going to get started on our next step, which is our chocolate pudding filling.
The chocolate pudding filling that we’re putting into the pie is very similar to the
chocolate pudding that we all know and love.
It is rich and thick and it is going to go so fantastically in this pie.
You want to start out on the stove in a heavy bottom saucepan.
We’re going to add in some milk.
Now I like to use full fat to get all of that creaminess in there because we’re not adding
any cream so might as well go all the way with the milk.
Next we’re going to add in some chopped chocolate.
Now to make this an outrageous, decadent pie you really want to make sure you use good
quality chocolate.
I’m using 72% cocoa solid chocolate here because you get richness, it’s not too sweet,
and you get a little bit of bitterness.
It just works so well in this.
So throw that in there with the milk.
Now over a medium to low heat, we’re just going to let these two ingredients sit here
together, melt, and then we’re going to go in with our next ingredients.
Chocolate pudding has to be one of my favorite desserts and if you haven’t seen it already,
I actually made a chocolate pudding in the microwave.
It takes no time at all and it’s absolutely delicious so make sure you check that out.
So in no time at all, you’ll notice that your chocolate is starting to melt.
Just going to give this a little bit of a whisk around.
Look at this lovely, rich color.
This is why I love working with 72% chocolate.
Once you see that all your chocolate has melted, I’m going to turn the heat up a little bit
until you almost see it start to simmer and then we’re going to take our corn starch
that is mixed with a little bit of water to form kind of a liquid paste.
And then we’re going to slowly add it into our pudding and continuously whisk to make
sure that there are no lumps.
You want your pudding to be simmering when you do this because it needs that heat to
actually activate and get that corn starch to thicken.
Corn starch is a really great thickening agent and it is gluten free.
So you can see already that our pudding has thickened.
And we are just going to let it keep heating for another minute or so and let it cook out
that corn starch and let it do its job.
But just look at that, I could just dig a spoon in there.
Ok I’m going to pop this off because it has thickened a lot.
I’ve cooked out the corn starch.
But just lastly, I’m going to add in a good pinch of salt because chocolate and salt go
so well together.
It brings out all the flavors.
And some vanilla extract, and then just whisk them in.
You can see it’s smooth, there’s no lumps, this is one fantastic pudding.
So I’m going to set this guy aside, let it cool down just a little bit before we add
it into our pie crust.
Ok so I took my pie crust out of the fridge, my chocolate pudding has cooled down a good
amount so I’m going to pour it into my pie crust and fill it all the way up to the top.
The more chocolate pudding the better.
And here is our pie, ready for the fridge.
We are going to put it in until it sets and then we’re going to put our piece de resistance
on top.
Now you cannot have a s’more pie without gooey marshmallows on top but I am adding
my own big and bold twist and we are topping our pie with homemade marshmallow fluff.
It is insanely good, it is really easy to make and the recipe and the video can be found
on biggerbolderbaking.com.
Marshmallow fluff is the best part of the marshmallow because it’s the fluffy center
and it is just going to work fantastically on this pie with all the lovely textures.
Ok now we’re not finished yet because we still have to toast the marshmallow to really
get that full s’more experience.
Now what I’m going to do is turn on my grill and very gently on a low heat just toast the
top and make it lovely and golden brown.
To be a true s’more pie of course you have to toast the marshmallow on top and get that
nice charred flavor.
Let it rest for 10 minutes and then cut yourself a big slice.
This pie has my name written all over it.
It’s got graham cracker crust, chocolate in the middle, and then toasted marshmallow
on top.
I mean, it does not get much better than this.
You’re definitely going to want to put this on your summer baking list.
Or no bake list.
Follow me on snapchat for lots of behind the scenes footage, my username is gemmastafford.
And I’ll see you back here next Thursday for more Bigger Bolder Baking.