We are kind of simple here when it goes to celebrating Valentine’s Day. I am not one of those girls that expects roses and a romantic dinner. In fact, I prefer to spend it with all of my Valentines, so we usually do a nice family dinner and I make a special dessert. I figure I should spend the day with all of the people who hold my heart if I can. In other words, these days that leaves me, the hubby and the little ones. The rest of the kids won’t be here.
So I decided to start trying to come up with a recipe for this dinner the other day and for some reason my mind was just stuck on making a pie recipe. Being a dessert for Valentine’s Day though I wanted it to be loaded with chocolate and other sweet goodness. That’s when the idea for a S’mores Cream Pie hit me. I swear it was a true light bulb moment. The whole thing instantly came to me and I was excited because I knew I could break out my kitchen torch. (Note* I have an unhealthy obsession with my kitchen torch. I like charring things more than any one person should.) I knew it would be a hit with the family and honestly it really is a big hit here. They have already eaten half of the pie and I only made it before dinner.
The pie is light and fluffy and so good with all of the flavors of a s’more. It’s complete with toasted marshmallow edges and let’s be honest here, whipped topping and marshmallow creme mixed together is like a marriage made of guilty pleasures. Throw in the chocolate ganache and pudding filling and this dessert is one that will put a smile on your face but be careful because it can easily put some pounds on your butt.
- 1 graham cracker pie crust
- 1/2 c. milk chocolate chips
- 2 tbsp. heavy whipping cream
- 1 3.9 oz. box of instant chocolate pudding
- 1 3/4 c. milk
- 1 8 oz. tub of whipped topping, divided in half
- 1 7.5 oz. container of marshmallow creme
- 2 tbsp. hot fudge
- 1 graham cracker, crushed
- In a double boiler over medium-low heat warm the milk chocolate chips and cream. Stir until smooth and then remove form heat. Pour into the prepared graham cracker crust and spread evenly over the bottom and sides. Place in the refrigerator to set.
- Whisk together the pudding mix and the milk for two minutes. It will thicken. Place in the refrigerator to set for five minutes. After it is set fold in half of the whipped topping until completely incorporated. Spread over the chocolate ganache in the prepared pie crust.
- If you have a kitchen torch set aside 1/4 c. of the marshmallow creme if not, that's okay. Whisk together the large portion of marshmallow creme and the remaining portion of whipped topping until completely combined. Evenly spread over the chocolate cream in the pie.
- Warm the hot fudge for about 10 seconds and then place it in a baggie, close and snip the corner. Drizzle the chocolate over the top of the pie. Sprinkle with the crushed graham crackers. If you set aside the 1/4 c. of marshmallow creme place it in a baggie or pastry bag and pipe it around the outside edge of the pie. Using a kitchen torch you can toast the marshmallow creme. Do not torch the whipped topping and marshmallow creme mixture.
- Place the pie in the refrigerator to firm up and take out when ready to serve. Store covered in the refrigerator.
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