It’s 2004 and I’m 13 years old. My six-person family (including the dog) is huddled around a campfire, batting away pesky mosquitos. At the crack of a bag of marshmallows, s’ more production begins. First, my dad says, you must prepare your graham crackers. Placing the cracker on the fire grate melts the chocolate to the ideal temperature. For my dad, there is a particular way to do things. The right way.
As a kid, I was always amused by this, and when I left home I found myself calling him often to learn The Right Way to do things. I suppose the right way is subjective, but for some reason, dad’s way always works. Dad’s way to do things gets my bathroom as clean as a whistle, my apartment staying nice and cool on a budget, and my finances organized.
He always said not to burn the marshmallows (a perfectly cooked marshmallow should be golden brown), but even as a kid I was an adrenaline junkie and just couldn’t resist watching the fluffy white marshmallow getting larger and larger, blacker and blacker until finally bursting into flames. Or maybe something a little less dramatic. After some dramatic yelling, “HAAALPPP!! DAAAD!” he’d blow it out in a jiffy, leaving me with that beautiful crusty coating to slide off and into my gullet.
You won’t be doing any marshmallow burning for this No-Bake S’mores Pie, but you will be polishing off this summery frozen treat. A thick graham cracker crust mimics the heavy proportion of graham crackers that crumble out of your mouth after the first bite of a fresh s’ more. A wonderfully filling and creamy, the chocolatey center uses cream cheese for a little tang–but you won’t notice it much amongst all that chocolate flavor. Topped with mini marshmallows turned golden under the broiler, you really can’t go wrong. Enjoy, and let the reminiscing of campfires past begin.
5.0 from 1 review Print No-Bake S’ mores Pie Author: Katy’s Kitchen Prep time: 20 mins Cook time: 2 min Total time: 21 mins Yield: serves 6-8 Ingredients
- 2 cups graham cracker crumbs
- 1 cup butter, melted
- 17 oz (500g) cream cheese, softened
- ½ cup of cocoa powder
- 2 cups granulated sugar
- 1 pint whipping cream
- 1 cup mini marshmallows
- Add the butter and graham cracker crumbs to a bowl and stir to combine. Firmly press into the bottom of an 8′ springform pan and place in the fridge.
- Add the cream cheese, cocoa powder, and sugar to a large mixing bowl and beat with a mixer on medium to combine. Add the whipping cream and beat until the mixture has stiffened and thickened (about 5 minutes).
- Pour over top the graham cracker crust and make sure the top is even. Place in the freezer to set.
- Right before serving, take out the cake from the freezer and top with mini marshmallows. Set the oven to broil and place the cake in the oven on the top rack to brown the marshmallows. Watch carefully as this only takes a couple of minutes. The heat from the oven won’t melt the cake, but make it the perfect temperature to serve immediately. Enjoy.