S'mores Pie

Votes: 1

Time: 6 hours 25 minutes
Complexity: easily
Servings: 12

Transform a camping s'more dessert into a bright and delicious holiday pie. A s'more is a campfire-roasted marshmallow and a piece of chocolate sandwiched between two graham crackers. This pie is a larger version of the dessert: several chocolate bars and a generous amount of marshmallows are baked inside a closed, whole-wheat, spiced shortbread crust. Top the finished pie with chocolate icing and colorful sprinkles for a bright and cheerful look.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2.5 cups premium flour + extra for work
1 and 1/4 cups whole wheat flour
6 tablespoons of granulated sugar
1.5 tsp ground cinnamon
1 teaspoon coarse salt
1/4 tsp ground nutmeg
170 g chilled butter, cut into cubes
0.5 cup chilled shortening, cut into cubes
2/3 cup ice water
2 teaspoons white vinegar

Filling

4 bars of dark chocolate (125 g each)
3-4 cups mini marshmallows
1 large egg, beaten

Glaze

3 cups powdered sugar
3/4 cup cocoa powder
6 tablespoons of milk
1/4 teaspoon coarse salt
Colored sprinkles for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, dark chocolate, eggs, milk, marshmallow, cocoa, nutmeg, cinnamon

Cooking the dish according to the recipe:

Cake:

In a very large bowl, whisk together the flour, granulated sugar, cinnamon, salt, and nutmeg until evenly distributed. Using a pastry blender or your hands, blend the butter and shortening into the dry mixture until it resembles coarse sand. Combine the water and vinegar in a small bowl, then add them to the mixture and knead into a dough.
Divide the dough into two disks, wrap each in plastic wrap and refrigerate for at least 4 hours.

Preheat oven to 200°C. Line a small baking sheet with parchment paper.
Filling:

Remove the dough from the refrigerator and roll out one disk on a lightly floured work surface. Place the dough on a baking sheet, evenly covering the bottom. Don't trim off any excess dough yet. Arrange the chocolate bars on the dough. Sprinkle the mini marshmallows with chocolate. Roll out the second disk of dough and place it on top of the marshmallows, completely covering the pie. Trim any excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough.
Press the edges together with a fork or your fingers. Brush with beaten egg and prick a few holes in the top layer with a fork. Bake until golden brown, 45-50 minutes. Let cool completely.
Glaze:

In a bowl, mix powdered sugar, cocoa powder, milk, and salt until it forms a thick paste. Frost the cake and immediately sprinkle with colored sprinkles. Let the frosting set for about 15 minutes. Slice and serve.