S’mores are one of my favorite summer treats. When this recipe by Wishes and Dishes came across my feed, I had to try it! The graham cracker crust was a version I hadn’t tried before and I like how it turned out. I’m sure I’ll use it again with other recipes. I also had a big win with this recipe – I remembered to build the sides of the crust! I was sure to heavily emphasize my notes about the sides so I wouldn’t forget. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 stick softened butter
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup all purpose flour
1 cup graham cracker crumbs (8 graham crackers if you are making the crumbs yourself)
1 tsp baking powder
7 oz marshmallow creme (1 container)
6 whole full-sized Hershey’s bars
1 cup mini marshmallows
1/4 cup chocolate chips (I used semi-sweet morsels)
Preheat oven to 350F. Grease a 9” pie pan.
In a large bowl, beat butter and sugar together until combined. Mix in the egg and then the vanilla extract. Next, mix in the flour, then the graham cracker crumbs, and finally the baking powder.
Divide the dough in half.
Press one portion of the dough into the bottom and up the sides of the prepared pan.
Using a rubber spatula sprayed with non-stick spray, add the marshmallow creme on top of the crust. Spread evenly. Separate the chocolate bars into individual rectangles (aka pips) and place each pip on top of the marshmallow creme. Evenly distribute the mini marshmallows on top of the chocolate bar pieces (I added an extra handful of mini marshmallows).
Using the remaining portion of the crust, pat sections of dough on top of and around the marshmallows. They will not be completely covered which is what you want. The dough is soft so do this in pieces.
Sprinkle the chocolate chips on top. I added a small handful of more chips.
Bake for 20 mins until lightly browned. Remove from oven and place on wire rack.
Cool completely before cutting.
As an added touch, I crushed the remaining single graham cracker in the sleeve and sprinkled it on top of the baked pie.