Smores Cheesecake Pie
I was watching a cooking show last night and they made a version of this Smores Pie, but it had mint inside the pie and a mint drizzle on the top.
Now, don't get mad at me for saying this, but dessert's with mint taste like toothpaste.
If I were being a good wife, I would make that version for Jacob because he loves mint [chocolate chip]. But I cannot handle mint desserts. I try, I really do. But they make my stomach turn. I will keep trying for the love of my husband and the good of the people.
BUT - I figured a S'mores version would be perfect! The whole family loves a good, gooey smore. A thick graham cracker crust, ooey, gooey brownies with marshmallow fluff mixed in, topped with more chocolate and more roasted ‘mallows? Put a fork in me.
I can feel my blood sugar rising just writing this. Follow the directions precisely and there’s just no way you can mess it up.
Smores Cheesecake Pie
Ingredients
- 2 C. crushed graham crackers
- 1 ½ stick butter, melted
- ¼ C. sugar (Reserve ¼ C. of the mixture)
- 4 oz. chocolate bar, chopped
- 6 T. butter
- 2 eggs
- ¾ C. sugar
- ¼ C. flour
- 4 T. cocoa powder
- ½ tsp. salt
- ½ C. heavy cream
- ¼ C. marshmallow fluff (2 oz)
- 2 T. coconut oil
- 2.5 oz cream cheese, softened 2 T. powdered sugar
- ½ tsp. vanilla
- 1/4 tsp. salt
- For the top:
- ¼ C. mini semi-sweet chocolate chips
- ½ C. mini marshmallows
- ¼ C. reserved graham cracker crust
Instructions
- Preheat the oven to 350 and spray a 9-inch springform pan with pam and line with parchment paper (optional on the paper).
- For the crust, combined the crushed graham cracker and sugar. Then add the butter and mix. It will be crumbly. Reserved ¼ cup and then press the remaining mixture into the prepared pan. Press the crust into the bottom of the pan well and up the sides of the pan. Put the crust in the fridge to let the butter solidify while you make the filling.
- Melt the chocolate and butter together in a small bowl by microwaving for 20 seconds, stirring, and repeating once or twice more. It should be very smooth.
- In a mixer, combine the eggs and sugar and mix for 2-3 minutes until well combined and thickened.
- Add the melted chocolate and butter in, mix well for a minute or two until there are no light streaks. Make sure to scrape down the sides of the bowl so everything is incorporated well.
- Add the flour, cocoa powder and salt and mix on low for one minute. Make sure there are no clumps left, but don’t overmix. Scrape down the sides of the bowl.
- With the mixer on low, pour in the heavy cream and mix until there are no streaks of white. Scrape down the sides of the bowl. Sit to the side.
- In another bowl, combine the cream cheese, marshmallow fluff, coconut oil, vanilla, salt, and powdered sugar with a mixer.
- Put your prepared crust pan onto a baking sheet, pour in the brownie mix, and then add the marshmallow mix to the top.
- Use a butter knife to mix to the fillings together. Sprinkle the crust remains, mini chocolate chips and marshmallows around the edge of the pan.
- Bake for 45-50 minutes. Remove from the oven and let cool on a cooling rack completely. Then, cover with plastic wrap and put in the fridge to chill overnight, or 4 hours minimum. The cheesecake and brownie needs time to solidify.
