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S'more Pie




Source of Recipe


http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=12900


Recipe Introduction


This pie is delicious! Very rich and very sweet, as you can imagine. The chocolate filling is like a dense chocolate truffle, not like a creamy pudding filling.

I used 2 large Symphany bars and made up the difference w/reg. Hershey bars and a handful of semisweet mini chips. I used about 3 Tbs. sugar and slightly less butter in the crust. I thought about cutting back on the whipped cream/marshmallow topping and I should have trusted my instincts because I didn't use quite all of it. Next time I would probably just use maybe 1 cup cream and about 2/3 cup marshmallow cream.

I also wanted to mention that this pie holds up extremely well in the fridge. I made this on Christmas Eve (2007) and it was still wonderful on New Years Eve. No real loss in quality after being in the fridge for a week. The marshmallow cream must have stabilized the whipped cream. The crust is still crisp and the filling is still like a dense truffle. Yum!


List of Ingredients




Crust Ingredients:
1 1/4 cups (about 18) finely crushed graham crackers
1/4 cup sugar
1/3 cup LAND O LAKES® Butter, melted

Filling Ingredients:
2/3 cup LAND O LAKES™ Heavy Whipping Cream
2 (7-ounce) milk chocolate candy bars, broken into pieces
1/2 teaspoon vanilla

Topping Ingredients:
1 1/3 cups LAND O LAKES™ Heavy Whipping Cream
1 cup marshmallow creme
2 (1.55-ounce) milk chocolate candy bars, broken into pieces

Recipe



Heat oven to 375°F. Combine all crust ingredients in medium bowl. Press onto bottom of ungreased 9-inch springform or pie pan. Bake for 4 to 5 minutes or until lightly browned. Cool completely.

Meanwhile, heat 2/3 cup whipping cream in 1-quart saucepan over medium heat, stirring occasionally, until cream just comes to a boil (2 to 3 minutes). Remove from heat. Add all remaining filling ingredients; stir until smooth. Pour over cooled crust. Freeze 30 minutes.

Combine 1 1/3 cups whipping cream and marshmallow crème in large bowl. Beat at high speed until stiff peaks form. Spread over chocolate filling. Garnish with candy bar pieces. Refrigerate at least 4 hours or overnight.