Comments on: s’more pie

By: Tasha

Tasha — Tue, 20 Oct 2009 01:48:55 +0000

Sara, you may simply have to spend more time beating the mixture.

I have made homemade marshmallows more times than I care to remember and also marshmallow frosting for Martha Stewart’s divine chocolate graham cracker cupcakes.

For both recipes, there have been times I have actually sat on my floor with the mixer and bowl because it took so long! But it always does happen. I’d try again and keep chugging at it for around 10 minutes. It shouldn’t take longer than that.

By: Sara

Sara — Sat, 17 Oct 2009 01:42:28 +0000

My partner and I tried making this recipe only to find that when we got to the marshmallow part, the substance would not thicken enough to pour onto the pie, we had to opt out and use marshmallow cream. Would altitude influence this issue?

By: Court

Court — Thu, 02 Jul 2009 21:31:19 +0000

I just made these in cupcake form, and everyone loved them. So perfect for 4th of July, and perfect in general – as always!

By: deb

deb — Sun, 28 Jun 2009 23:42:03 +0000

I don’t see why not, but you’ll need a lot less of it.

By: Lizzy

Lizzy — Sun, 28 Jun 2009 18:36:35 +0000

Could one use your recent “Springy, Fluffy Marshmallow” recipe for the topping in leiu of the one posted here?

By: Lauren

Lauren — Fri, 12 Jun 2009 00:36:35 +0000

I made this pie for a picnic last weekend. I loved it! It’s got great chocolate flavor, but it’s not over the top. I will definitely make this again!

By: Jen H

Jen H — Wed, 03 Jun 2009 21:10:44 +0000

Just happened upon this post and will definitely be making this on this summer! LOVE S’MORES!

By: deb

deb — Mon, 04 May 2009 01:27:50 +0000

Can’t attest to why mine are lighter — it could be varied ingredients, baking time or just lighting or photo editing. The flavor of the graham crackers is fantastic — you’ll love them.

By: Lisa

Lisa — Sun, 03 May 2009 21:08:47 +0000

This pie looks wonderful, and I LOVE your graham crackers! I’m hosting a bonfire cookout in a few weeks and have been planning to make homemade marshmallows for s’mores, but oh, now I cannot wait to go completely over-the-top and make the crackers, too. :)

A question, if you don’t mind my asking – I followed the link you posted to 101 Cookbooks and noticed that the crackers in those pics are quite a bit darker than yours. I prefer the look of yours and was wondering whether I should tweak the original recipe so that mind are lighter in color like yours. Thanks a bunch!

By: Karen

Karen — Mon, 06 Oct 2008 17:47:32 +0000

I made this on Friday, I had trouble making the topping – when I added the hot syrup to the bowl, most of it hardened on the beaters and on the sides of the bowl. It took a good 20 minutes to get stiff. My final result was tasty, but I must have lost about a third of the sugar mixture to hardening. I wonder how to avoid this? Could you add the gelatin mixture into the hot syrup on the stove before transferring to the bowl for whipping? It was frustrating!