It’s Pi (3.14159265359) Day, and Patrick decided we really should have pie to celebrate. I wasn’t really planning on making a pie this week, so my options were a limited as far as what ingredients I actually had on hand since winter has decided to return and I really didn’t want to have to make a trip to the store just to get stuff to make a random pie. So Pinterest to the rescue and s’mores pie it is! I made a few modifications, and it turned out pretty good considering it was a last minute decision.
1 1/2 cups graham cracker crumbs
7 tbsps butter, melted
1/3 cup sugar, plus 3 tablespoons sugar
3/4 cup heavy cream
6 oz semi-sweet chocolate, chopped
1 tbsp plus 2 teaspoons vanilla extract, divided
1 jar (7 oz) marshmallow creme
4 oz (1/2 package) cream cheese, softened
1 cup heavy cream
For the Crust, mix graham crackers, sugar, and melted butter in medium bowl. Press into bottom and up sides of 9-inch pie plate. Set aside.
For the Filling, bring cream just to boil in small saucepan. Pour over chocolate in medium heatproof bowl. Let stand 1 minute then stir until smooth. Stir in 1 teaspoon of the vanilla. Pour into prepared crust. Refrigerate 30 minutes or until chocolate is firm.
Beat marshmallow creme, cream cheese and 1 tablespoon vanilla in large bowl with electric mixer on medium speed until well blended. In stand mixer add whipping cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract and mix on medium-high until stiff peak form. Gently stir marshmallow creme mix in to whipped topping until well blended. Spread evenly over chocolate layer in crust.
Refrigerate at least 2 hours or until ready to serve. Garnish with mini chocolate chips or chocolate curls and/or toasted marshmallows, if desired.