The end of summer is sneaking up on me. I've been spending my days working as a camp counselor. It's been a fast summer. The time flies by rather quickly when working with nearly 70 elementary school aged children; there's never a dull moment with dozens of questions, flurry, and distractions thrown at you all at once. Every night I come home starving, exhausted, and in need of a dose of peace and quiet.
Even so, I wouldn't trade my job for anything in the world.
The final week of camp begins on Monday. I've grown attached to these kids and it will be hard to say goodbye. Many of them have spent most of their summer with me, too. I'll miss them when camp ends—the quiet ones, the silly ones, the troublemakers... Well, maybe not the troublemakers as much (though I suppose we do spend the most time together).
Throughout the summer, I've learned the importance of using Silly Bandz when making a fashion statement. I've been taught that Taylor Swift has song lyrics that can truly speak to the heartache and woes of 8 year old girls ("Love Story is like the story of my life."). 7 year olds can go through a mid-life crisis ("Oh, I think I need to rethink my life"), most girls are hesitant to proclaim their love for Justin Bieber until someone else does first, and it's perfectly reasonable to get into a fist fight over Pokemon cards.
Also, it is possible to lose your underwear and not notice.
I still haven't figured that one out.
Yet, the one thing that holds true about camp, no matter your age or where you are, is that s'mores will always be the number one food to make and eat. After consuming more than my fair share of s'mores over the last few months (I'll have a hard time facing marshmallows again after this summer), I decided I wanted a less messy, more "grown-up" way to enjoy one of my favorite summer treats. Now, tell me, what could be more perfect than S'mores Pie?
I originally made this pie for the sweet finale of a dinner party. Not only was it a hit, but the entire pie was demolished in only a few minutes. My sister and I were both disappointed it disappeared before we got seconds (and you will wish for seconds). When I made it again, I suggested she bring a couple friends over to enjoy the pie. She shot down that idea faster than the first pie vanished—"Share this pie? Are you joking? There's no way I'm going to share this pie."
And so we didn't share the pie. We were selfish and ate it all by ourselves. I don't even feel the least bit guilty.
The moral of the story is that some food is too good to share. This S'more Pie is one of them.
Have you ever found a food so delicious you became greedy and absolutely refused to share?
This S'mores Pie takes the classic s'more and turns it into something so much more than just a pie—it's a graham cracker, chocolate, marshmallow revelation. I actually had tears come to my eyes when I took my first bite. A buttery graham cracker crust is filled with a thick chocolate custard and topped with a layer of toasted marshmallows before being drizzled in warm chocolate sauce. The marshmallow to chocolate layer is just right—you won't overdose on sugar before you finish your slice.
Now, since I know you are going to want to make this, I'm going to let you in on a little secret. The pie is easiest to cut when chilled, but tastes best when warmed. While the s'mores pie is good when cold, it would be a real shame to eat it this way. When warmed, the pie takes on a new texture and flavor dimension. The chocolate custard holds its shape but becomes melted when it reaches your tongue. When combined with the warm toasted marshmallow, you'll understand why tears came to my eyes. Ten seconds in the microwave is all it takes to turn this pie from good to absolutely mouthwateringly I-never-want-to-swallow-because-this-tastes-so-unbelievably-heavenly amazing.
One Year Ago: Roasted Cherry Coconut Ice Cream
Adapted from How Sweet It Is
Yields 6-8 servings
Graham Cracker Crust
2 cups graham cracker crumbs
8 tablespoons (1 stick) butter, melted
Preheat oven to 325 degrees F (160 degrees C).
In a medium mixing bowl, mix together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a 9 inch pie plate. Bake for 8-10 minutes, or until fragrant.
Keep oven running.
3/4 cup heavy cream
3/4 cup milk
10 ounces semisweet chocolate, chopped
Pinch of salt
2 eggs, whisked
1 bag of large marshmallows
In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add whisked eggs and mix until smooth.
Pour chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven.
Using a kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until covered.
Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take anywhere from 2-5 minutes, so watch those marshmallows closely!
Chill pie in the refrigerator to set for 2-3 hours.
To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices (the pie will not cut well when warm. You will end up with a sticky mess!). While the pie can be eaten cold, it is absolutely revolutionary when slightly warmed. Heat the pie slices in a microwave for 7-10 seconds before serving for the best results. Drizzle with chocolate sauce, if desired.