Comments on: s’more pie

By: Rachel Wilson

Rachel Wilson — Fri, 27 Apr 2012 00:22:12 +0000

Hi– I’ve made this pie several times but the last time was the best because of a HUGE mistake that turned out to be a blessing: To toast the marshmallow, I accidentally put the pie to close to the heating element in the broiler and set my pie ON FIRE. Luckily, a quick-thinking friend just blew out all the flames. And then we ate it. Oh HELL yeah. This topping is meant to be fired. I swear.

By: Wendy

Wendy — Tue, 14 Feb 2012 11:12:17 +0000

Made this yesterday for my best friend’s birthday. It was a HUGE hit! She loves anything chocolate marshmallow. I was amazed at how beautifully silky the chocolate layer was, and the marshmallow was not as challenging asI had envisioned. Your recipes are divine – thank you for sharing them :)

By: Caitlin

Caitlin — Tue, 15 Nov 2011 15:40:24 +0000

I made this recipe over the weekend. Everyone loved it, but I didn’t so much. The chocolate layer did not taste very “chocolatey” and most of it seemed to seep into crust while baking, making the layer very thing. It did, however, have a wonderful texture. Maybe next time I will try more chocolate and less cream. What do you think? Also, I let the broiled pie cool for at least an hour before cutting, but it was a runny mess. Each piece seemed intact, but virtually all of the marshmallow topping ran off of the pie. Why do you think this happened?

By: Ayushi

Ayushi — Sat, 29 Oct 2011 06:52:07 +0000

Made this tonight in celebration of Halloween/autumn.. Best pie ever, for real. SO easy, and SO palatable. Thanks a million, Deb!

For anyone that doesn’t have an efficient broiler: I was pressed for time, so I gave the following notion a shot — at about 18 minutes into the ganache pie’s baking, I added the marshmallows (enough to cover most of the pie’s superficial area). I then popped it back into the oven, and the remaining 7 minutes of baking resulted in a wonderful amalgam of perfectly cooked chocolate heaven topped with the most lovely toasted, golden-brown marshmallows.

This is definitely becoming a staple in my holiday repertoire — I can’t wait to tell the world about this flawless recipe!

By: Rob @ Howtocookhero

Rob @ Howtocookhero — Tue, 16 Aug 2011 15:10:24 +0000

That is absolutely the greatest thing I have ever seen. I am going to make like fourteen of these and pass them off as christmas presents this year.

And people better be happy about it, too.

By: velika

velika — Wed, 06 Jul 2011 03:39:40 +0000

After a year of visiting this recipe, I finally made it for fourth of July. Like others, I had some trouble with marshmallow topping (hardened in mixer, though this can probably be attributed to quality of mixer) and ended up just melting down marshmallows. It was good, although perhaps a little chewier than I thought it would be (perhaps due to marshmallow melting). The chocolate was more the consistency of ganache. Since it was a little hard to cut, I was thinking that this could also be good as individual pies, too.

Side note: You really are such a talented cook, writer, and photographer. It’s a joy to read (and try) your recipes.

By: lynn

lynn — Sun, 26 Jun 2011 14:25:11 +0000

Oh I do love s’more pie. My version uses premade marshmallow fluff for the topping, but it is soooo good, and whenever I make one I invariably make another the same week. They have been a hit wherever I’ve brought them (including to kids’ classrooms when they’re having a party at school). This was fun to read about another version. Thanks for sharing it.

By: Sharon

Sharon — Fri, 24 Jun 2011 21:41:34 +0000

Trying this pie again this weekend. The first one looked beautiful, but went up in flames (literally) under the broiler. This one, I’ll pit a bit lower down in the oven, will leave the door open a bit and watch it like a hawk.

By: deb

deb — Fri, 24 Jun 2011 13:53:04 +0000

You can use digestive biscuits, if you can get them.

By: Claire

Claire — Fri, 24 Jun 2011 10:31:31 +0000

I am from Australia and was wondering what sort of flavourand texture Graham crackers have. We don’t get them here and I have no idea what would be the most similar biscuit that we do have. I have wanted to try smores for years, I had a rather failed attempt with some lattice biscuits but was told that they are not the right sort, too sweet but wasn’t given any indication of what would have been a better choice.