Here’s a recipe for a refreshing summer pudding pie that will bring back memories of roasting marshmallows over a campfire. It’s perfect for dessert or bring to a potluck.
12 graham crackers
1 stick of unsalted butter (melted)
1/4 cup of brown sugar
1 large box of instant chocolate pudding
2 1/2 cups of milk
1 Hershey milk chocolate bar
marshmallows (mini or regular)
1 large zip top bag
Preheat oven to 350 degrees (f). Place 12 graham crackers into large zip top bag and crush to a powder.
Add 1/4 cup of brown sugar and melted butter to bag. Mix to combine.
Pour mixture into pie tin and press down to form a crust.
Bake crust in oven for 10 minutes. Crust will brown slightly and will set up.
Break up chocolate bar into small pieces. place in microwave safe bowl and microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir chocolate until it is smooth.
Mix pudding packet with 2 1/2 cups of milk. Whisk for 2 minutes. Pour pudding into pie shell and place in refrigerator for 45 minutes to set up.
Turn on broiler. Arrange marshmallows in one even layer on top of pie filling.
Place pie in oven under broiler to toast marshmallows. Watch VERY closely! It only takes a few seconds to go from white marshmallows to a scorched mess.
Slice, dish, and enjoy your Smores Pie!
Coulda, Woulda, Shoulda’s
There’s not much I would do differently on this one.
Use peanut butter, caramel, fudge sauce, etc. instead of the melted chocolate bar inside of the pie.