S'mores Pudding Pie Delight

This S'mores Pudding Pie is what I make when I want to capture the gooey magic of campfire treats in a decadent dessert you can share all year round With a buttery graham cracker crust silky chocolate pudding filling and a layer of melty toasted marshmallows every bite feels nostalgic and comforting

My family begs for this at birthdays and barbecues One year we even made it outdoors and toasted the marshmallows over the grill That memory makes this pie extra special for me

Ingredients

• Graham crackers: go for the classic honey flavor and check for freshness to make a tender crust
• Light brown sugar: brings gentle caramel notes and helps bind the crust
• Unsalted butter: melted adds richness and gives the crust its classic crunch
• Unflavored gelatin: this sets the pudding slice cleanly be sure the envelope is fresh for best results
• Boiling water: fully dissolves the gelatin making a smooth pudding base
• Sugar: regular granulated sweetens the pudding without overpowering the chocolate
• Cocoa powder: opt for high quality Dutch process if possible for a deeper chocolate flavor
• Cornstarch: ensures the pudding thickens up beautifully
• Salt: just a touch balances the sweetness and deepens flavor
• One percent low-fat milk: keeps the pudding creamy but not too heavy
• Semisweet chocolate: chopped up for easy melting select a bar over chips for best texture
• Vanilla extract: rounds out the flavors use pure vanilla for a more fragrant pudding
• Marshmallows: large classic kind works best slice them in half for better coverage and to help them toast evenly

Step-by-Step Instructions

Prepare the Crust:

Pulse graham crackers and brown sugar in a food processor until finely ground Add melted butter and pulse again until the mixture looks like wet sand Dump it into a nine inch pie plate and press firmly with the bottom of a measuring cup until it is evenly packed along the bottom and up the sides Bake at three twenty five degrees Fahrenheit for about twelve minutes or until golden and fragrant Cool completely on a wire rack

Make the Chocolate Pudding:

In a small bowl dissolve the gelatin in boiling water Stir well and set aside In a medium saucepan mix sugar cocoa powder cornstarch and salt Whisk in milk a little at a time until smooth Set over medium heat and cook whisking constantly for about ten minutes until the mixture thickens and bubbles gently

Add Chocolate and Gelatin:

Remove the saucepan from heat Add chopped semisweet chocolate and stir until fully melted Stir in vanilla and the reserved gelatin mixture until everything is combined Pour pudding into the completely cooled crust

Prepare the Marshmallow Topping:

Cut marshmallows in half lengthwise with kitchen scissors Arrange them cut side down covering the surface of the pie To toast the marshmallows use a kitchen torch to brown them evenly for that campfire flavor If you do not have a torch set the pie under a broiler for about two minutes watching closely to keep them from burning

Chill the Pie:

Transfer the topped pie to the fridge and chill for at least three hours overnight is even better This step makes sure the pudding sets firmly and slices cleanly

Pin it

I never get tired of that first bite with melty marshmallow on top The semisweet chocolate pudding is my secret favorite as it always takes me back to childhood dessert tables

Storage Tips

Cover the pie tightly with plastic wrap or use a pie keeper Store in the refrigerator for up to four days The marshmallow topping stays soft and gooey Check the crust for softening after the second day for best texture

Ingredient Substitutions

You can swap the semisweet chocolate for milk chocolate if you want it sweeter or for bittersweet chocolate if you love a more intense cocoa flavor To make the crust gluten free use gluten free graham crackers If you are out of gelatin use instant pudding but the texture will be slightly different

Serving Suggestions

For a fancy dessert drizzle with warm fudge sauce or add a scoop of vanilla ice cream Kids love picking their favorite toasted marshmallow spots Pair with a glass of cold milk or enjoy as the star of a party dessert table

A Little S’mores History

S’mores are an iconic North American treat dating back to 1927 when the first printed recipe appeared in a Girl Scout guidebook Turning those flavors into a pudding pie means you get gooey chocolate and toasted marshmallows no campfire needed

Frequently Asked Questions

→ How do I ensure a crisp graham cracker crust?

Firmly press the crust mixture into the pie plate and bake until golden and fragrant to prevent sogginess.

→ Can I use instant pudding instead of homemade?

While homemade pudding yields a richer flavor and creamy texture, instant varieties can be used for convenience.

→ What if I don't have a kitchen torch for the topping?

Brown marshmallows under your oven broiler for a few minutes, watching closely to avoid burning.

→ How long should the pie chill before slicing?

Chill for at least 3 hours, or preferably overnight, to allow the pudding to fully set for clean slices.

→ Can I prepare components in advance?

Absolutely! The crust and pudding can be made ahead of time. Add and toast marshmallows just before serving for best texture.