Decadent S’mores Chocolate Pie with Gingersnap Crust
4 hours 4 minutes
1008 reads
About Decadent S'mores Chocolate Pie with Gingersnap Crust
Imagine the perfect campfire treat, transformed into a decadent slice of heaven. This S'mores Chocolate Pie is pure indulgence, boasting a crisp gingersnap crust and a luxuriously smooth chocolate ganache filling.Toasted marshmallows crown this masterpiece, adding a touch of smoky sweetness. It's a simple recipe that elevates the classic s'mores experience, perfect for sharing (or not!) at any gathering.
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Recipe Time & More
Prep4 hours
Cook4 minutes
Total4 hours 4 minutes
Ingredients
Gingersnap Crust
- 1 3/4 cup Gingersnap Crumbs prepared by coarsely grinding gingersnap cookies
- 1/4 cup Sugar brown, dark
- 1 Tbsp All-Purpose Flour
- 1/2 tsp Sea Salt
- 4 Tbsp Butter melted, unsalted
Chocolate S'mores Filling
- 14 oz Semisweet Chocolate Chips i used hershey's chocolate chips
- 3/4 cup Half-And-Half
- 15 Marshmallows
Instructions
Gingersnap Crust
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the gingersnap crumbs, dark brown sugar, all-purpose flour, and sea salt.
- Add the melted unsalted butter and mix until well combined. The mixture should hold its shape when pressed.
- Press the crumb mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly.
- Chill the crust in the freezer for 10 minutes. This helps it maintain its shape during baking.
- Bake for 10 minutes, or until the crust is firm and set. Let cool completely before filling.
Chocolate S'mores Filling
- In a large microwave-safe bowl, combine the semisweet chocolate chips and half-and-half.
- Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth.
- Pour the chocolate ganache into the cooled gingersnap crust.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until the ganache is set.
- Using kitchen shears dipped in cold water, cut the marshmallows in half diagonally.
- Preheat the broiler to high.
- Arrange the marshmallow halves, cut-side down, on top of the chilled pie.
- Place the pie on a baking sheet and broil for 1-2 minutes, or until the marshmallows are golden brown and toasted. Watch closely to prevent burning. Rotate the pie halfway through for even browning.
- Let the pie cool for 10-15 minutes before serving. Enjoy the gooey, decadent S'mores Pie!
Recipe Notes
Expert Tips
- For a richer flavor, use a combination of butter and shortening in your pie crust.
- Blind bake the crust for a crispier bottom, especially for pies with wet fillings.
- Allow the pie to cool completely before slicing to prevent a runny filling.
Storage Instructions
- Store leftover pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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Recipe Nutrition
Calories: 335kcalCarbohydrates: 47gProtein: 2gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 206mgPotassium: 180mgFiber: 0.4gSugar: 32gVitamin A: 170IUVitamin C: 0.1mgCalcium: 58mgIron: 1mg
Antara Navin
Articles: 28
3 Comments
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I’m thrilled to try this recipe!
Looks so mouthwatering! Thanks for sharing.
I’m thrilled to try this recipe!