S'more s'mores, please!

Call it lazy...

This time around, anyway.

call it thrifty...

Who knew thrifting could be so fabulous?

call it creative...

Don't worry. I'm confused too, Ron.

Frankly, call it whatever you want... I call it a good end to summer with, you guessed it, another s'mores creation! This time it's in pie form. I went the easy route and made a pie crust out of leftover graham cracker crumbs (because, oh my word, I had so many left over from the scone adventure), but it's still a pie none the less!

Or I could get Ned to make me a pie. Yes, that.

[Side note: I've yet to make a traditional pie with, ya know, a delicious, flaky pie crust and sweet, fruity filling, but it's on my list. And I'll hopefully have one made before Thanksgiving, so keep an eye out].

Anyway, I couldn't pass up the opportunity to make another chocolate and marshmallow creation. It's just such a good combination.

I can't even, guys. I can't even.

...

Ahem.

...

I mean, s'mores are so delicious that they deserved a second post, right?

Right. Glad we're on the same page.

Thinking 'bout them s'mores (aka Gratuitous Selfie)

Besides, summer is coming to an end. It needs a proper send off and what are s'mores if not proper?

So, here's one last ode to bonfires, to long summer days and warm summer nights, to memories made with family and friends, to recapturing our childhoods, if only for a fleeting moment.

Let's welcome fall with open arms after savoring one last bite of summer.

Goodbye, summer sun!

Leaves are already falling around here.

I'll miss you summer tea time!
But I'm ready for cozying up for fall.

(I know, that's a lot for a pie to live up to, but I think it does a pretty good job. Give it a try and find out for yourself).

S'mores Fudge Pie Recipe

Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp melted butter

1) Preheat oven to 375 degrees.

2) Coat pie tin with cooking spray or shortening. I used shortening this time around. It was left over from the scones.

I should be a hand model.

3) In a bowl, combine the crumbs, sugar, and butter.

It says hi, I promise.

4) Press the crust mixture into the pie tin.

Spoiler alert. This was after I baked it.

5) Bake the crust for roughly 7 minutes, or until slightly browned.

6) Let the crust cool while you're making the pie filling.

S'mores Fudge Pie Filling:
1/4 cup flour
1/2 cup sugar
2/3 cup cocoa powder
1/4 tsp salt
6 to 8 oz semi-sweet chocolate (up to your tastes, really)
1 cup half and half
1/4 cup butter
1 jar (7 oz) marshmallow fluff
2 eggs
2 egg yolks

1) In a bowl, whisk together flour, sugar, cocoa powder, and salt.

Welcome to Cocoa Mountain.

2) In a sauce pan over medium heat, mix together half and half, butter, chocolate, and half of the marshmallow fluff. Stir until the mixture is smooth.

I probably would've just eaten this, to be honest. 

       Note: You'll want to let the mixture cool before step 3. You don't want scrambled eggs in your pie. Unless you do. I'm not here to judge.

3) Add the eggs, egg yolks, and dry ingredients to the chocolate sauce. Stir together until well combined.

They looked alien-like. Felt the need to share.

4) Transfer the filling into the pie crust.

Ooh, shiny.

5) Bake at 375 degrees for 45 to 50 minutes. The pie is done when the center is set and the edges start to crack.

6) Let the pie cool for 20 to 30 minutes.

Now, this is where I took the pie to super s'mores land.

7) Heat up the rest of the marshmallow fluff in the microwave (roughly 30 to 40 seconds, just keep an eye on it).

8) Spread the fluff over the top of the pie.

9) Add mini marshmallows on top of that if you so desire! I did. Because marshmallows.

10) Put the pie under the broiler until the marshmallows brown slightly.

Personally, I'd leave this under the broiler longer,
for some nice burnt marshmallows,
but not everyone likes that.

11) Let it cool for a few minutes after that and serve!

It's super delicious and super chocolately. If you're not careful, the amount of chocolate in this pie could probably kill.

Kidding.

Maybe?

[Side note: I let part of the pie sit around, covered, for a couple of days. The flavors really melded together and the pie was even more delicious! I mean, you can't lose either way, but if you have the time and the patience, let it sit. Let the flavors have a chance to really dance together. It's worth it, I promise].

Mmm. Pie. Yum.

So, if you're looking for something to help wind down summer and welcome fall, give this fudge pie a try.

Shia commandeth so.

Thanks, as always, for reading! Please leave any suggestions or comments down below.

Bake on with your bad selves!

- Jackie