Wednesday (08/10) is “National S’mores Day” according to my Celebrate Every Day Calendar.
Now, I’m not a big fan of marshmallows. I’m onboard with the graham cracker and chocolate part of s’mores, but the marshmallow part has always kept me from being a big fan.
On the other hand, there are people like my sister who love s’mores, who likes the marshmallow lit on fire not simply toasted (yuck!). As they say, “Different strokes for different folks.”
Anyway, I’ve been trying my best to partake in each day’s celebration according to my wall calendar… National Lipstick Day (July 29th) – check, National hammock Day (July 22nd) – check, World Water Day (March 22nd) – check, National Spaghetti Day (January 4th) – check! These little celebrations help me look for the joy in daily life.
Now, Wednesday is National S’more Day, as I said earlier and I’m not a big fan of them, so I was trying to brainstorm a way to like them. I also don’t care for pie (actually, what I don’t really like is pie crust) so naturally my brain thought, “S’mores PIE!”
I know it sounds odd, but I gave it more thought and created this recipe by adapting the recipe for my beloved Peanut Butter Pie.
This recipe hits the three requirements for s’mores: graham cracker (crust), marshmallow (creme), and chocolate!
It is a super simple, no-bake pie – sorry for all you scorched marshmallow s’mores lovers out there (Casey)…this may not be the recipe for you, but you might still want to give it a try.
S’mores Pie
Ingredients:
1 graham cracker crust
8 oz cream cheese (room temperature)
7 oz Jet-Puffed Marshmallow Creme
½ c powdered sugar
½ c Nutella
8 oz Cool Whip
1 Hershey’s Chocolate Bar (optional)
Directions:
Start by mixing the cream cheese and the marshmallow crème together with a mixer.
Add the powdered sugar to the mixture (make sure to turn off the mixer while adding the powdered sugar).
Then add ½ of your Cool Whip – fold it in until evenly distributed.
Once mixed, add half of the mixture to the graham cracker pie crust.
Use a normal vegetable peeler to shave the chocolate bar and top the layer of cream in the pie crust with your shavings.
Return the other half of the cream mixture to the mixer and add the Nutella and mix well.
Once the Nutella is mixed in, fold in the other half of the Cool Whip.
Add this filling to the top of the first layer in the pie crust. Spread evenly with a spatula.
Refrigerate overnight – this allows it all to set up well for cutting into slices.
Remove from the refrigerator when ready to slice and serve.
Notes:
- If you really love marshmallows (like my neighbor, and my grandma) you could fold some mini marshmallows into the first/”marshmallow” layer (you could fold them into the chocolate layer too if you’re really mad for marshmallows!
- You could save your shaved Hershey’s bar to top the pie if you wanted it to be more decorative.
- You could also top the pie with mini marshmallows, or some more marshmallow creme (I must warn you that it does have a tendency to move like The Blob – I know because I used it as snow on top of a gingerbread house one Christmas…that snow turned into a sticky avalanche). If you topped the pie with marshmallows, you could then use a brulee torch to flame kiss the marshmallows.
- You could also chose to reverse the layers so that the chocolate is on the bottom and the marshmallow creme layer is on top.
If you try this new take on the classic s’more, let me know in the comments below what you think!
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