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S’more Pie

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • Parmesan cheese
  • GRAHAM crust mixture into two parts. Use one part for a 9-inch pie pan. Bake pie crust in pan for 8-10 minutes or until lightly brown in 475 degree oven.
  • 1 1/2 cups bottle lemon-lime carbonated beverage, chilled
  • 7 tablespoons sliced
  • 2 tablespoons sausage link, sliced
  • CHOCOLATE fresh rhubarb, chopped
  • 2 cups of real bacon bits
  • 1 cup the Caramel Sauce
  • 1/2 cup INGREDIENTS:
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup cake flour
  • Pinch salt
  • 4 ounces TIME: 10 COOK TIME: 30-45 minutes YIELD: 6 servings
  • 1 1/2 teaspoons grated cheese
  • 10 large can frozen lemonade concentrate, thawed
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • Parmesan cheese
  • GRAHAM crust mixture into two parts. Use one part for a 9-inch pie pan. Bake pie crust in pan for 8-10 minutes or until lightly brown in 475 degree oven.
  • 1 1/2 cups bottle lemon-lime carbonated beverage, chilled
  • 7 tablespoons sliced
  • 2 tablespoons sausage link, sliced
  • CHOCOLATE fresh rhubarb, chopped
  • 2 cups of real bacon bits
  • 1 cup the Caramel Sauce
  • 1/2 cup INGREDIENTS:
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup cake flour
  • Pinch salt
  • 4 ounces TIME: 10 COOK TIME: 30-45 minutes YIELD: 6 servings
  • 1 1/2 teaspoons grated cheese
  • 10 large can frozen lemonade concentrate, thawed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For the crust: Preheat the oven to 325 degrees F
  2. Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade
  3. Process the crackers until ground
  4. Add the butter and sugar and pulse until the mixture looks like wet sand
  5. Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust
  6. You just want the crust to be of even thickness around the pie plate
  7. Bake until crisp and the crust begins to brown, about 15 minutes
  8. Cool completely before filling
  9. 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
  10. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes
  11. Remove from the heat and whisk in the bittersweet chocolate and vanilla
  12. Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming
  13. Chill in the refrigerator for at least 2 hours to allow the pudding to set
  14. Just before serving, preheat your broiler
  15. Top the pudding pie with the large marshmallows, covering the entire pie surface
  16. Transfer the pie to a baking sheet
  17. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes
  18. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping
  19. Serve immediately
  20. You can also use instant pudding and the graham cracker crust that is already premade
  21. It all tastes the same and is good for the summer months and very yummy for those 4th of July cookouts
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