Melting S’mores Pie

This is a recipe that’s been on my editorial calendar for a full year!

I got the idea to try it last summer after s’mores became kind of the “in flavor” (it seems like every season has one of those lately). When I get an idea for a blog post that isn’t scheduled for a specific day yet, I just jot it down in a list on my to-do list app (that way, I have kind of a bank of ideas to look through when I need a post).

Well…little did I know that I was about to start 4 solid months of awful morning sickness (and by morning, I mean all-day-punch-you-in-the-face sickness). By the time I was feeling well enough to even look at food again, it was fall…not exactly a great time to talk about s’mores. So I held off and decided to just keep it for this year.

So…finally, this week (in the middle of book release craziness), I thought it would be fun to make this to give myself a little downtime! The recipe was originally supposed to be more of a bar (kind of like this one…it was my inspiration for this recipe), but as you can see, it became Melted S’mores Pie for a very good reason. 🙂

This would be so good for a summer potluck dinner! This is a no-bake dessert that does take a little bit to chill but requires no special skills…if you can mix, you can make this. It’s incredibly rich and creamy, but still has the distinct flavors of s’mores in it!

Here’s the recipe!

Melting S’mores Pie

Ingredients

1 1/2 cup graham cracker crumbs
1/3 cup melted butter, melted
1 can sweetened condensed milk
1 8oz block cream cheese, room temperature
1 pack chocolate pudding mix
1 cup plus 1 tablespoon milk
1 tub whipped topping
1 jar marshmallow fluff

Directions

In a large plastic bag, crush the graham crackers into fine crumbs (I used about a sleeve of crackers for 1 1/2 cups). Mix 1 1/4 cups of the cracker crumbs with the butter. Press mixture into the bottom of a 8×8″ square casserole dish. Place in the fridge while preparing the rest of the dessert.

In a stand mixer, mix together the cream cheese and condensed milk until well-incorporated and slightly fluffy. Add in the pudding mix and 1 cup of the milk slowly. Take mixture off of the stand mixture and, using a rubber spatula, gently fold the whipped topping in. You don’t have to mix it all the way…it’s actually kind of gives it a marbled look if you leave it slightly unmixed!

Pour this mixture on top of the graham cracker crumbs and place in the fridge for an hour.

Mix the marshmallow fluff and a tiny splash (maybe a tablespoon) of milk, just so the fluff will be pourable. Pour this mixture over the chocolate mixture. Top the marshmallow with the remaining cracker crumbs.

Chill dessert for an hour, until everything is fairly set. Cut into squares (as best you can)and serve chilled.

Enjoy!