Every week I try to think of new ways to attract readers and differentiate myself from other food bloggers. I know your free time is very valuable, and it really is an honor to me that you’re spending that time reading my blog.
One way I’ve been trying to differentiate myself is by sharing more of my personal experiences and thoughts. I could just write a few paragraphs about how yummy this s’mores pie—I mean, the pie is the reason you clicked on this blog post in the first place, right? But I kind of feel like that would be redundant. I wouldn’t post the recipe in the first place if I didn’t think it was delicious!
So instead, I want to spend the next few minutes talking about success. You see, exactly one year ago I saw success with my blog like I’ve never seen before. My video for Samoas Pie went viral, and it racked up nearly 10 million views on Facebook. I was on cloud 9. I immediately began to expect that level of success with every single recipe I published, and every video that didn’t go viral felt like a failure. I spent months trying to figure out the perfect formula for a popular post, but one year later, I still have no idea what exactly propelled that recipe to internet fame.
Also, I no longer feel like I “failed” every time one of my recipes doesn’t take off. I ditched my ego and reminded myself why I started this blog in the first place—to share my favorite recipes, not become “internet famous.” I spend hours and hours developing these recipes to give you the best experience possible when you try them. And I really hope you try them. If you do, please tell me and give me your feedback! I’m always trying to improve my content for my readers!
If you took the time to read all of that—THANK YOU! I appreciate you! Now, let’s talk pie! I wanted to make a super easy pie that you could memorize and keep in your repertoire.
Since there are only 5 ingredients in this s’mores pie, it is important that every ingredient you use is the best quality ingredient available.
The first step is the pie filling, aka chocolate ganache. Normally the ganaches is equal parts chocolate and cream and a little butter. But I added more chocolate because I wanted it to be thick like fudge! Use whatever chocolate you want, but as I mentioned earlier, I recommend using high-quality like Ghirardelli. I tried this pie with milk chocolate, dark chocolate, and a combination of the two. If you have a major sweet tooth, go for all milk chocolate. My personal preference is the combination.
Also, make sure to use a high-quality butter, like Challenge Dairy butter. Challenge butter is made with 100% real cream from local dairies, and you can really taste the difference in quality. There seems to be some debate over whether or not to use butter in ganache, but I think it makes the ganache richer and it doesn’t taste so flat, if you know what I mean.
Next step is to pour the ganache in a graham cracker crust. I used a store-bought crust for this. Why? Because it was on sale for $1.19, and I think Keebler’s crust tastes delicious. However if you prefer, you can use your favorite graham cracker crust recipe. After the ganache is in the crust, let it refrigerate for a few hours so it’s solid.
The third step is to add the marshmallows to the top of the pie. Lay the marshmallows flat on their side and add as many to the top of the pie that will fit. I used nearly an entire 10 oz. bag of large marshmallows. Once the pie is covered in marshmallows, stick it in the broiler until the tops of the marshmallows are golden brown. Be careful and watch the pie the entire time because it burns quickly. My perfect broiling time was 2 minutes, but it may take less time in your oven.
You can serve the pie right out of the oven when the marshmallows are gooey, but forewarning, it will be very difficult to cut! I recommend refrigerating the pie once again, and then cutting it.
If you’re looking for more pie recipes on Pi Day, check out this No-Bake Snickers Bar Pie, this Chocolate Pecan Pie, and this Pumpkin Cheesecake Pecan Pie!
5-Ingredient S’mores Pie
Yield: Serves about 10
- 2 cups milk, dark or semi-sweet chocolate chips
- 1 cup heavy cream
- 1/4 cup Challenge butter
- 1 graham cracker pie crust
- 1 (10 oz. bag) of large marshmallows
- Melt chocolate chips, heavy cream, and butter in microwave for 2 minutes; stir to combine.
- Pour chocolate mixture into pie crust and refrigerate 2 hours.
- Lay marshmallows on top of pie until it’s completely covered.
- Stick in broiler for 2 minutes or until marshmallows turn golden brown.