Y’all. This pie. This pie right here.
So Cookies and Cups and Confessions of a Cookbook Queen are having a contest. You could pick out one of their recipes and create your own version. You could tweak the ingredients, add new flavors, make it your own. Whatever you want! I just found out about it a couple days ago, and tomorrow is the deadline. I’m not sure how, but I managed so get everything done in time. And by “in time” I mean, this morning I hastily took pictures, threw all my dishes in the sink, and ran out the door to work.
I decided to browse through Cookies and Cups‘s recipes and had pies on my mind for some reason. So I looked through her pie recipes and then BAM. S’mores Pie. I have seen this on her blog before and several times on Pinterest. If you know me at all you know how I feel about s’mores, so there really was no point in looking any further. I mean, I really didn’t have any other option.
Then I thought about how I could change it. The first two flavors I thought about adding to this pie were birthday cake or cookie dough. They’re probably my top two flavors of all time. Other than s’mores. 😉 I’ve made a lot of cookie dough things recently, so I went with birthday cake. Um, best decision ever.
Basically, what makes the original pie a s’mores pie is that the crust has graham cracker crumbs in it, and it’s filled with marshmallow creme and chopped chocolate bars. To make the bethcakes version, I added some yellow cake mix and rainbow sprinkles to both the crust and the filling. Then I spread more marshmallow creme on top and toasted it under the broiler in the oven. To me, something isn’t 100% s’mores-flavored unless the marshmallows are toasted. Of course, there are occasions when that isn’t easy. But it turned out wonderfully here. The marshmallow creme was all crackly on top and gooey underneath. Mmmm. ♥
I took a lot of pictures of this pie (because I got a new camera!) and didn’t want to flood this post with photos of me shoving fork-fulls of it in my face. I’m not saying I did that, but whatever. So I made a bunch of collages, and I still don’t think you can really tell how good this pie was. You just need to make it.
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tsp vanilla
- 1 large egg
- 1/2 cup all purpose flour
- 1 cup graham cracker crumbs
- 1 tsp baking powder
- 1/2 cup yellow cake mix
- 1/2 cup rainbow jimmies
- Two 7oz containers of Marshmallow Creme (divided)
- 1/4 cup yellow cake mix
- 1/4 cup rainbow jimmies
- One 12oz bag mini chocolate chips
- Spray a pie pan with nonstick spray and preheat the oven to 350 degrees.
- In a medium-sized bowl, combine the dry ingredients: flour, graham cracker crumbs, baking powder and cake mix. Carefully whisk together and set aside.
- In the bowl of a stand mixer, or another medium-sized bowl, cream butter and sugar on medium speed until fluffy.
- Add vanilla and the egg. Mix well.
- Next, add the dry ingredients in three stages. After each addition, mix on low speed until mostly combined, and then mix on medium speed until fully incorporated. Scrape the sides of the bowl as needed.
- In a bowl or the bowl of a stand mixer, combine 1 1/2 containers of marshmallow creme, the yellow cake mix, and rainbow jimmies.
- Transfer the the dough to a lightly floured surface and divide the dough in half.
- Roll out half of the dough and press it into the prepared pie pan.
- Spread the marshmallow filling over the crust.
- Sprinkle mini chocolate chips over the filling. (I didn't completely cover the filling, but really you can use as much chocolate as you want.)
- Roll out the second half of the dough. Lay it over the filling and chocolate chips in large pieces. (I attempted to lift the dough all in one piece, but it kept breaking. So I just picked it up in large pieces and pressed them together once on the pie.)
- Bake for 20 minutes and check. If the center of the pie is still a little mushy, or isn't as golden brown as the edges, put it back in the oven for 2-3 minutes. (Be careful not to over bake it. The crust will harden as it cools.)
- Transfer pan to a wire rack to cool completely.
- Once the pie is cool, spread the remaining 1/3 container of marshmallow creme onto the top of the pie, about an inch or so from the edges.
- Turn on the oven's broiler and put the pie back in the oven for 30-35 seconds, or until the top of the marshmallow creme turns golden brown. Watch the pie carefully because marshmallows burn extremely easily.
- Once the marshmallow creme has been toasted, the pie is ready to be served! (If the marshmallow creme sticks to your knife, run the knife under hot water.)
I took this pie to work today because we had a little office party, and it got many compliments! I mean, it started out with Cookies and Cups incredible recipe, so if you are an avid s’more-lover, you should totally try the original version!