Unless you live under a rock, you more than likely have heard the expression, “simple as pie’.
Now, I don’t know who was the original smarty pants that coined that phrase, because anyone that has ever wrestled with a pie crust will be the first to tell you, making a pie isn’t always easy or simple.
However, this particular version lends credence and credibility to the “simple as pie” statement. It was a snap to make – I literally had it together and ready in the time it took for the oven to preheat.
Therefore, it’s safe to say that it was……….wait for it………wait for it..…...simple as pie 🙂
One year ago: Chinese Cookies
S’More’s Pie – adapted from Tasty Kitchen
Side note: I was advised by my marshmallow-loving friend that this pie could only be improved upon by using homemade marshmallow filling.
4 oz. unsalted butter, softened
½ cup granulated sugar
1 tsp. vanilla
1 cup all purpose flour
1 cup graham cracker crumbs
1 tsp. baking powder
7 oz jar marshmallow cream
1 cup chocolate chips
1 cup marshmallows
Preheat oven to 350°F and spray a 9″ pie pan with baking spray.
In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.
Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan. Evenly spread the marshmallow cream over the bottom crust. Sprinkle 3/4 cup chocolate chips over the marshmallow cream. Place 1 cup of marshmallows on top of the chocolate
Using the remaining crust, pat sections of dough on top of and around all the marshmallows. Sprinkle with the remaining 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.
Remove pan from oven and set it on a wire rack. Cool completely before cutting.