It is now December, and we are no longer able to roast marshmallows for s’mores outside, so I am looking for a way to satisfy my craving for chocolate and marshmallows. While the Girl Scouts have made a good attempt with their s’mores cookie, those cookies do not really evoke the fun of the roast. Instead, I made a s’mores pie.
People: Hostesses who are always at the ready to make s’mores. My friends Nancy and her daughter Ginny have perfected the art of the marshmallow roast and an invitation for dinner at their house includes s’mores for dessert. They keep a box of graham crackers, bars of high-quality dark chocolate, a bag of marshmallows and long-handled roasting forks within easy reach. Also, a large firepit, comfy cushions for the benches, a blanket if needed, and a dog that likes to cuddle.
Everyone has their own “roasting style.” Ginny likes her marshmallows toasted to a light brown; Nancy is calm and waits for the marshmallow to at least be soft; I am the impatient one and my marshmallow usually catches the flame and has a nice char. We all end up happy though and with a mellow ‘mallow sugar high.
Ginny is a willing s’mores coach for people new to making this treat. Several years ago, I served as a host through the IUPUI International Host Program for students from India who were enrolled in a graduate engineering program at the university. One evening, Ginny and Nancy joined us for a dinner celebrating Indian cuisine and we decided to end the meal with another cultural experience: making s’mores. Ginny did the demonstration on my grill; the students were quick learners!
Places: Campfires, firepits, grills, and even ovens. Where there is a fire, there can be s’mores. 
Pies: S’mores Pie. This recipe uses marshmallow fluff on top of a graham cracker crust filled with chocolate pudding. The pie is just as sugary and gooey as roasted marshmallows and does not need a campfire to make!
- 1 graham cracker pie crust 6 ounces
- FOR THE FILLING
- 1 package instant chocolate pudding mix 3.9 ounces
- 1 ½ cups milk
- FOR THE TOPPING
- ⅔ cup marshmallow creme
- 8 ounces frozen whipped topping thawed
- FOR GARNISH
- ¼ cup mini marshmallows plain or lightly toasted
- chocolate curls or mini chocolate chip
- OR, use your imagination...I made marshmallow-sized rounds of marshmallow cream and drizzled chocolate sauce on top
- Whisk together instant pudding mix and milk and pour into pie crust. Allow pudding to set up for 5 minutes.
- While the pudding is setting up, prepare the topping by folding the marshmallow creme into the whipped topping. The mixture may appear a little lumpy at first, but it will smooth out as you continue to combine it.
- Pipe or spoon the topping onto the pie.
- Refrigerate for at least 30 minutes before serving.
- Before serving, top pie with mini marshmallows, chocolate curls or chocolate chips and graham cracker crumbs
