This slab pie is truly a masterpiece and I’m not afraid to say it. I made it for my husband's birthday barbecue last month. We were laying in bed one night, having our usual 10 minute conversation before rolling over and trying to go to sleep, when I asked what dessert he wanted for his birthday. We started thinking out loud (I think out loud to him with most recipes – he is my Nielsen box). Something chocolate? Something peanut butter? He suggested something with s’mores. S’mores cake? S’mores cookies? How about a giant s’mores pie? A giant s’mores Pop-Tart! That was it. I had to make it. A S’mores Pop-Tart would be enough to feed a crowd while still being interesting and impressive. I had made a slab pie last year and people really enjoyed it. I love slab pies because you have the option of just cutting yourself a square and eating it with your hands. What better way to make a giant Pop-Tart, since they are meant to eaten with your hands, anyway?
I used my usual pie crust for this, as it’s never failed me before. I think that I even did an all butter crust this time around, although I really don’t recommend it. I know that a lot of people say that all butter crusts are the best, but maybe they’ve never worked with a half shortening, half butter crust. It rolls out like a dream and the shortening helps the crust hold up much better in summer baking conditions, as it has a higher melting point. Between that, and being sure to chill the dough for a minimum of 3 hours (this is key for any good pie crust), it’s what I consider to be the best. This crust has seen me through many a recipe and I’ll never abandon it. —CrepesofWrath
We tested this recipe and gave it a few tweaks while maintaining its exuberant spirit. In the original recipe (which you can still find here: www.thecrepesofwrath.com/2014/06/24/smores-pop-tart-slab-pie/), the marshmallow fluff gets layered inside the pie dough, and the finished masterpiece is covered with a chocolate glaze. Instead, we saved the marshmallow fluff for a final masterstroke, brûléeing it for the campfire effect. We also made the pie on a standard half-sheet baking pan (18-by-13) rather than a 9-by-13 sheet. —The Editors