S'mores Pie Recipe

S'mores Pie Recipe | Molly Yeh

• Difficulty: Simple
• Makes: 12 slices
• Nutrition Information (per serving): Serving Size: 1/12th of pie, Calories: 774, Fat: 36g, Saturated Fat: 11g, Carbohydrates: 108g, Fiber: 7g, Sugar: 67g, Protein: 9g, Cholesterol: 51mg, Sodium: 225mg
• Total Time: 6 hours, 25 minutes (including cooling and time to set)
• Hands-On Time: 35 minutes

Ingredients

Crust:

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 1/4 cups whole wheat flour
• 6 tbsp granulated sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• 1/4 tsp ground nutmeg
• 13 tbsp butter, cold and cut into small pieces
• 1/2 cup cold shortening, cubed
• 2/3 cup icy water
• 2 tsp white vinegar

Filling:

• Four 4.4-ounce bars of dark chocolate
• 34 cups mini marshmallows
• 1 large egg, well beaten

Glaze:

• 3 cups confectioners' sugar
• 3/4 cup cocoa powder
• 6 tbsp milk
• 1/4 tsp kosher salt
• Colorful sprinkles for garnish

Instructions

1. Prepare the crust: In a large bowl, whisk together both flours, sugar, cinnamon, salt, and nutmeg until evenly combined. Cut the cold butter and shortening into the dry ingredients with a pastry blender or your fingertips until the mixture resembles coarse sand. Stir together the icy water and vinegar, then add it to the flour mixture and mix just until the dough holds together.
2. Divide the dough in half and shape each portion into a disc. Wrap both discs in plastic wrap and refrigerate for at least 4 hours.
3. Assemble and bake: Preheat the oven to 400F (204C). Line a quarter-sheet pan with parchment paper. Roll out one dough disc on a lightly floured surface and transfer it to the prepared pan, pressing to cover the bottom and allowing excess to hang over the edges. Arrange the chocolate bars evenly over the dough, then sprinkle with mini marshmallows. Roll out the second disc and place it over the marshmallows to fully enclose the filling. Trim excess dough, fold the bottom edge up over the top layer, and crimp or press the edges to seal. Brush the top with the beaten egg and dock a few holes with a fork. Bake until the crust is deep golden, about 4550 minutes. Let the pie cool completely.
4. Make the glaze: In a bowl, whisk the confectioners' sugar, cocoa powder, milk, and salt until the glaze is thick and smooth. Spread the glaze over the cooled pie and immediately sprinkle with colorful sprinkles. Let the glaze set about 15 minutes before slicing and serving.