S'mores Pudding Pie

Summer is in full swing and that means pie season for me.  Whether it'd be pies filled delicious fruit (think blueberries, cherries, and peaches) or even luscious cream pie (think coconut cream pie, banana cream pie, and chocolate cream pie). Of course, I can't forget about my go-to key lime pie!  But there has been a new reigning favourite this summer and that's the S'mores Pudding Pie.  My sister made a special request for a s'mores pie and with a bit of researching and tweaking I finally found the pie that's just right.

It starts off with a yummy graham cracker crust, which is sometimes the best part of some desserts, in my opinion.  The filling is a rich chocolate pudding and is thick enough to cut through when cooled.  The entire pie is then coated with a thin layer of marshmallow fluff and topped with marshmallows.  But the thing makes this dessert so special is that the marshmallows are broiled just enough so that they become toasted.  And suddenly it smells like summer campfire memories!  I hope this becomes a new summer classic dessert for you too!

Graham Cracker Crust

Chocolate Pudding Filling

Marshmallow Fluff and Toasted Marshmallows

Enough said!

S'mores Pudding Pie

Ingredients 
Graham Cracker Crust
11 whole graham crackers, broken into 1-inch pieces
5 tablespoon unsalted butter, melted and cooled
3 tablespoons sugar

Chocolate Pudding
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
1/4 cup cornstarch
1/4 cup unsweetened dutch cocoa powder
Pinch of salt
4 ounces bittersweet chocolate, finely chopped
1 1/2 teaspoons vanilla extract

Marshmallow Topping
1 jar of Marshmallow Fluff
12-13 large marshmallows, cut in half

For the crust:
Adjust an oven rack to the middle position and heat the oven to 325 degrees.  Process the graham cracker pieces in a food processor to fine, even crumbs, about 30 seconds (should yield 1 1/2 cups of graham cracker crumbs).  Sprinkle the butter and sugar over the crumbs and pulse to incorporate, it should resemble the texture of damp sand.

Sprinkle the mixture into a 9-inch pie plate, use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the pie plate.  Bake until the crust is fragrant and beginning to brown, 13 to 18 minutes.  Cool completely before filling.

For the pudding:
Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt.  Bring the mixture to a simmer over medium heat, whisking until the pudding comes to a simmer.  Remove from the heat and whisk in the bittersweet chocolate and vanilla.

Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming.  Chill in the refrigerator for at least 2 hours to allow the pudding to set.

Just before serving, preheat your broiler.  Top the pudding pie with a thin layer of the marshmallow fluff and then place the marshmallow pieces to cover the entire pie surface.  Transfer the pie to a baking sheet.  Broil the marshmallows 4 inches under the broiler until the tops are golden brown, approximately 2 minutes. Keep a close eye on this, it goes fast!  Alternatively, use a kitchen torch to brown the marshmallow topping.  Serve immediately.

Source: crust adapted from The America's Test Kitchen Baking Book and pudding adapted from Cooking Channel TV