S’mores Brownie Pie
It’s high time I baked a pie. But this isn’t your regular pie. Step aside apples, blueberries, pumpkin, and lemon meringue… pie has a new filling in town. And it sure is fit for a king (or queen).
Fudgy homemade brownies with gooey toasted marshmallows piled high inside a thick graham cracker crust (yep, that’s homemade too). Totally diet-friendly, right?! And trust me, it’s actually pretty easy to make. And even easier to eat.
I’ve got one amazing recipe for you guys today. This is easily one of the most sinfully decadent desserts I’ve made – a s’more in the form of a pie. But not just any pie, a fudgy brownie pie!
This Fudgy S’mores Brownie Pie comes straight from my Secret Layer Cakes cookbook (which is NOW IN STORES!!), and it’s one of my favorites from the book.
The secret layer in this fudgy s’mores brownie pie is the butterscotch graham cracker crust that I made instead of a regular graham cracker crust. And instead of a regular chocolate filling, I filled it with a super fudgy bittersweet chocolate brownie. Aaaand instead of a marshmallow topping, I made a pillowy soft meringue topping! All this comes together for a deliciously addictive and fabulous dessert that could serve a large crowd because this S’mores brownie pie is decadent!
I made this pie over the weekend for no reason at all. Perhaps it was me craving some summer sunshine, campfires, and chocolate all at once. Or perhaps it was because s’mores are simply the best dessert on earth. And I say that with an archive of over 350 dessert recipes. Yep, s’mores will always win. Well, sometimes.
While this pie may not be as easy as a traditional s’more, it’s quite honestly not that difficult to prepare. I made everything from scratch, except for the marshmallows. Homemade goodies just taste better than those chemical-laden storebought ingredients. Don’t get me wrong, I love the convenience of premixed ingredients, but with a recipe this easy – there’s simply no need for it.
The recipe starts with a simple from-scratch graham cracker crust. Want to know why this crust is better than storebought? It’s thicker! It has much more body. It’s nutty, buttery, and is not overly sweet like what you find at the store. Three ingredients: 10 full-size crushed graham crackers (approx 1.5 cups), 6 Tablespoons melted butter, and 1/3 cup of sugar. I love making graham cracker crusts because they are fool-proof and no-fuss compared to a traditional pie crust.
INGREDIENTS
Crust
Chocolate brownie
Marshmallow layer
INSTRUCTIONS
Fudgy homemade brownies with gooey toasted marshmallows piled high inside a thick graham cracker crust (yep, that’s homemade too). Totally diet-friendly, right?! And trust me, it’s actually pretty easy to make. And even easier to eat.
I’ve got one amazing recipe for you guys today. This is easily one of the most sinfully decadent desserts I’ve made – a s’more in the form of a pie. But not just any pie, a fudgy brownie pie!
This Fudgy S’mores Brownie Pie comes straight from my Secret Layer Cakes cookbook (which is NOW IN STORES!!), and it’s one of my favorites from the book.
The secret layer in this fudgy s’mores brownie pie is the butterscotch graham cracker crust that I made instead of a regular graham cracker crust. And instead of a regular chocolate filling, I filled it with a super fudgy bittersweet chocolate brownie. Aaaand instead of a marshmallow topping, I made a pillowy soft meringue topping! All this comes together for a deliciously addictive and fabulous dessert that could serve a large crowd because this S’mores brownie pie is decadent!
I made this pie over the weekend for no reason at all. Perhaps it was me craving some summer sunshine, campfires, and chocolate all at once. Or perhaps it was because s’mores are simply the best dessert on earth. And I say that with an archive of over 350 dessert recipes. Yep, s’mores will always win. Well, sometimes.
While this pie may not be as easy as a traditional s’more, it’s quite honestly not that difficult to prepare. I made everything from scratch, except for the marshmallows. Homemade goodies just taste better than those chemical-laden storebought ingredients. Don’t get me wrong, I love the convenience of premixed ingredients, but with a recipe this easy – there’s simply no need for it.
The recipe starts with a simple from-scratch graham cracker crust. Want to know why this crust is better than storebought? It’s thicker! It has much more body. It’s nutty, buttery, and is not overly sweet like what you find at the store. Three ingredients: 10 full-size crushed graham crackers (approx 1.5 cups), 6 Tablespoons melted butter, and 1/3 cup of sugar. I love making graham cracker crusts because they are fool-proof and no-fuss compared to a traditional pie crust.
INGREDIENTS
Crust
- 190 grams (2 cups) graham cracker or plain sweet biscuit crumbs
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
Chocolate brownie
- 200 grams (1 and 1/2 cups) milk chocolate pieces
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 180 grams (1 cup) brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 large eggs, cold
- 85 grams (2/3 cup) plain flour
- 1 heaped tablespoon cocoa powder
Marshmallow layer
- 20 white marshmallows
INSTRUCTIONS
- Prepare a round 9 inch cake tin by lining the bottom with greaseproof or parchment paper and greasing the sides well with butter. If you haven’t already, crush your biscuits until they resemble fine crumbs using a food processor or doing it by hand with a plastic ziplock bag and a rolling pin.
- Pour your biscuit crumbs into a bowl. Place your butter in a separate bowl, roughly chopped, and melt in the microwave – stirring in-between 15 second bursts. Then pour your melted butter over the biscuit crumbs and stir until combined. Pour the wet biscuit crumbs into your prepared tin and use the back of a spoon to press down gently until it forms a nice even layer. Pop your base into the fridge.
- Next, preheat your oven to 160 C (320 F). Then add your chocolate pieces and chopped butter into a heatproof bowl. Place over a medium saucepan that is filled with a bit of water, say 5cm (2 inches) high or so. You need to ensure the bowl will not touch the water below. Place on the stove on medium-low heat and stir gently while the chocolate and butter gradually melt. Once completely melted, remove the bowl from the heat and leave to cool slightly.
- Next add your sugar and vanilla to your chocolate mixture and beat on low with an electric mixer until combined. Then add your eggs, one at a time and beat again. Lastly, sift in your flour and cocoa powder and beat briefly until mixture is smooth. Pour your brownie batter over your biscuit base and pop into the oven for around 38-40 minutes or until the brownie no longer wobbles in the middle. Leave to cool completely on a wire rack.
- Once your pie has cooled completely, line the top with one layer of white marshmallows. Pop until the grill or broiler on low and let the marshmallow slowly toast and melt in the middle. Watch them closely though as it happens fast! Alternatively, you could also use a kitchen torch. Once the marshmallows are done, you can cut your pie into slices and devour.
