no-bake s’mores pie

For the holiday weekend Marc and I went to his parents cabin in Northern Minnesota to spend some quality time with his family.  I’ve been up to the cabin a few times and there is never a dull moment up on the north shore.  The whole family is a pretty active bunch so most of the time we do things like go kayaking,

Oh, and how could I forget?  We like to eat too.  All of that hiking, running, and kayaking made all (eleven) of us ravenous but luckily there are some good cooks in the family.  I put myself in charge of dessert one night and decided to turn a very American dessert into a pie: S’mores Pie!  

This was such a fun pie to make and even more fun to eat.  It was really rich so everyone only needed a small slice, which was a good thing since we were splitting it among 11 people!  This also makes a great summer dessert since it requires no baking…and if you’re too tired from all of your fun summer activities to make a campfire and roast up s’mores, you can still have the s’mores taste in the form of a tasty, easy to make pie!  

No-Bake S’mores Pie
adapted from Cheeky Kitchen


4 (1.55 oz) Hershey’s chocolate bars (or any brand will work)
1 (8 oz) tub Cool Whip
13 oz marshmallow creme
8 oz cream cheese
1/4 tsp vanilla extract
1/4 tsp coconut extract
1 prepared graham cracker crust
2 tbsp crushed graham crackers
1/4 cup mini chocolate chips


Directions:


In medium bowl, combine 1/2 of Cool Whip container, 1/2 of marshmallow creme, 4 oz of cream cheese, vanilla extract, and coconut extract.  Beat with an electric mixer until light and fluffy.  Set aside.  


In a microwave safe bowl, microwave 3 of the 4 chocolate bars for 20 seconds.  Keep heating the chocolate in 20 second increments, making sure to stir between each increment and being careful not to burn the chocolate. 


To the bowl with melted chocolate, add the remaining 1/2 of the Cool Whip container, 1/2 of the marshmallow creme, and 4 oz of cream cheese.  Beat together until light and fluffy.  You can use the same mixer you used with the first mixture (which is why I had you make that part first).  


Now you have your chocolate mixture and your marshmallow mixture.  Using a rubber spatula, scrape marshmallow mixture into a large storage ziploc baggie.  Snip one of the corners off of the baggie.  


Using about half of the marshmallow mixture, pipe several large dollops around the edge of the graham cracker crust.  Top the dollops and crust with all of the chocolate mixture.  Pipe the remaining of the marshmallow mixture on top of the chocolate mixture.  I started by putting dollops around the edges, then when I realized I had more left, I put some dollops in the middle.  


Garnish the pie with the crushed graham crackers, mini chocolate chips, and remaining chocolate bar squares.  Refrigerate until ready to serve.    

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