Ok, fall is all about bonfires, pumpkin spice, and sweatshirts. I love s’mores, and I love pie. So, I thought why not combine them? And it is shockingly easy to do. When you taste this pie, you will be asking for S’more! (Some more? Get it?). Anyways … let’s get into the recipe.

Also, if there is anything you should invest in, it is a good toaster. Not just one of the ones that just toast bread. No, no, like the one seen in the photo here. My family and I have had that one for years. We reheat stuff, make toast. FRIES in this thing are amazing. But the best thing to use this for is year-round S’mores. I know this has nothing to do with the recipe, but I thought I’d let you know. You are welcome.

Preheat: 350 F

Ingredients:

Crust:

1 ½ gram cracker crumbs

6 tablespoons of butter, melted and cooled

2 tablespoons sugar

Filling:

1 cup heavy cream

8 ounces semisweet chocolate, chopped

3 eggs

1 tsp vanilla extract

2 cups mini marshmallows

Steps:

1. Combine crumbs, butter, and sugar in a bowl. Mix. Transfer to a pie pan (9 inch). Press evenly on the bottom. Don’t forget the sides!
2. Bake until firm (about 10 minutes). Make sure it is completely cooled off.
3. For the filling, bring cream to a boil in a small pan over medium heat. Place chocolate in a bowl and pour the cream on top. Let it sit for five minutes, then stir until smooth.
4. Whisk in eggs and vanilla.
5. Pour into crust, bake for about 25 minutes.
7. Ok, so for this next part I have seen and read it done many ways. Personally, what I like to do is roast the marshmallows in the toaster, cut in half and place on the top. I find it so much easier than putting marshmallows on the top of the pie and placing it in the oven, praying to God that it doesn’t burn.
8. Enjoy!