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There are plenty of s'mores spin-offs in the world —layer cake, cookies, icebox cake, ice cream, Rice Krispies treats—but there's room 'round the campfire for one more riff—and a crowd-feeding, jaw-dropping one at that.
Scooch over for s'mores slab pie, a double-crust pastry the size of a baking sheet that's filled with dark chocolate cream, crushed graham crackers, and mini marshmallows, then topped with homemade marshmallow fluff and brûléed.
For the pie crust:
- 7 1/2 cups all-purpose flour
- 6 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 1/3 cups cold unsalted butter (NOT room temperature), cut into pieces
- 1 1/3 cups cold shortening (NOT room temperature)
- 1 1/3 cups ice water
- 4 teaspoons distilled white vinegar
For the marshmallow fluff and chocolate filling:
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 teaspoon kosher salt
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2/3 cup heavy cream
- 1 1/3 cups dark chocolate, chopped (or dark chocolate chips)
- 1/4 cup granulated sugar
- 2 tablespoons butter, cubed
- 1 pinch kosher salt
- 4 graham crackers, crushed
- 1 egg plus 1 tablespoon water, lightly beaten
- 7 to 8 ounces mini marshmallows, with some reserved for decorating
It's the brainchild of Sydney Kramer, who, on her blog The Crepes of Wrath, called it "truly a masterpiece." We agree, wholeheartedly! Sydney based her recipe on the beloved s'mores Pop-Tart, baking a layer of fluff into the pie and spreading chocolate glaze over the finished product.
In order to give the incredibly gooey fluff its due glory, we tweaked the order of operations. Instead of hiding the fluff within, we decided to spoon it over the finished pie so that it wouldn't melt into the chocolatey insides—and so that we could use our kitchen torch for a dramatic appearance and campfire-like toastiness.
Go as wild with the torch as you'd like—if you're the type to stick your marshmallow directly into the flames, go hard and fast! Use the broiler, if you dare.
If you prefer fruit pie to chocolate pie, bookmark this recipe anyway: The dough, once you get a handle on the sheer quantity of butter and flour, is a dream to work with—it'll make a good foundation for any football field-sized pie on this summer's bucket list.
And if you disagree that s'mores is the best Pop-Tart flavor,
bow your head in shame we've slab-pie'd the frosted strawberry, too. There does seem to be consensus that the world needs a frosted brown sugar cinnamon slab pie—let's try to make that happen by Thanksgiving, shall we?
Slab is fab
What's your favorite s'more spin-off? Tell us in the comments below.