S’mores Pudding Pie
Yield: 8 servings
Prep Time: 10 minutes
Cook: 3 hours 32 minutes
Tessa's Recipe Rundown...
Taste: Just like s’mores, but even better!!
Texture: Ahhh I’m so crazy obsessed with this pie. The thick, crunchy, buttery graham cracker crust goes PERFECTLY with the thick, luscious, creamy, and rich pudding. The gooey marshmallows on top just send you straight to pie heaven.
Ease: Really pretty easy, just get ready to do 10 solid minutes of whisking over the stove.
Appearance: A little messy and totally mouthwatering.
Pros: I don’t know why I love pudding pies so much, I just do.
Cons: Can be a little difficult to slice, make sure it’s really cold before trying.
Would I make this again? DUH.
Recently I was chatting with a friend at a restaurant and we both started gazing over the dessert menu even before we had ordered our entrees. I don’t know why I was even looking, I had this S’mores Pudding Pie waiting for me back at home. Sometimes I just like to look at dessert menus for inspiration. My friend remarked that the s’mores dessert looked awesome, and I had to agree. Then something really weird happened.
She said something like, “I love s’mores. But my favorite dessert is pudding pie.” I laughed and responded, “I literally have a S’mores Pudding Pie in my fridge at home.” She looked back at me in disbelief but who are we kidding? Anyone would believe I would have something like that in my fridge at any moment in time. I’m pretty much the dessert queen.
I was so excited to know someone else who shares my complete love, admiration, and obsession with pudding pies. They’re nothing fancy or spectacular about them, but I love them so. much. it’s. crazy. They were my favorite dessert growing up but I’d only get to have them on special occasions like Thanksgiving. That’s why I wanted to make a more summery version that could be festive and not too heavy for the warmer months.
Voila! S’mores Pudding Pie. It took some serious self-control for me not to eat this entire pie once it was chilled. I actually tried to cut a slice before it was cold enough and that didn’t go well. It was really just an excuse for me to sample it. This pie doesn’t have any heavy cream and uses 1% milk, so it’s basically healthy, right?
How to make S’mores Pudding Pie
For the crust:
For the chocolate pudding:
For the marshmallow topping:
Preheat the oven to 325°F.
For the crust:
In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.
For the pudding:
Meanwhile, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
In a medium saucepan mix the sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust.
For the topping:
Cut the marshmallows in half lengthwise with a pair of scissors. Top the pie with the marshmallows, covering the entire surface. Use a kitchen torch to brown the marshmallows to desired toastiness. Alternatively, place the pie pan on a baking sheet and broil for 2 minutes, watching the entire time to make sure it doesn’t scorch. Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled. Slice and serve!
Recipe adapted from here
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