S'MORES PUDDING PIE

S'mores Pudding Pie image

Filled with the flavors and textures of classic s'mores, this easy-to-serve dessert will be loved by kids and adults alike. The faint note of coffee in the chocolate pudding lends a deeper flavor that goes great with the toasted marshmallows, so feel free to add even more coffee if you're in the mood. Because the pudding and crust can be prepared a day in advance, this dessert is a great make-ahead for a summer cookout!

Provided by Dan Langan

Categories dessert

Time 5h30m

Yield 10 servings

Number Of Ingredients 15

Ingredients

12 graham crackers
Generous pinch fine salt
4 tablespoons unsalted butter, melted
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup Dutch process cocoa
1/4 cup cornstarch
4 teaspoons instant coffee powder
1/2 teaspoon fine salt
3 large egg yolks
4 cups half-and-half
4 ounces semisweet chocolate, chopped
1 teaspoon pure vanilla extract
12 graham crackers, broken into approximately 1-inch pieces
10 ounces marshmallows
About 4 ounces semisweet or dark chocolate, broken into pieces

Steps:

For the crust: Place 6 graham crackers in a gallon-size resealable plastic bag and crush into coarse crumbs. Add the remaining 6 crackers and crush into irregular pieces, about 1/2-inch in size. Add the salt and toss, then add the melted butter and shake to coat. Pour into a broiler-safe 9-by-13-inch baking pan and press into an even, compact layer. Freeze until ready to assemble.
For the chocolate espresso pudding: Whisk together the sugar, cocoa, cornstarch, coffee powder and salt in a large saucepan until combined. Whisk in the egg yolks and about 1 cup half-and-half until smooth and free of lumps. Whisk in the remaining half-and-half. Cook over medium-high heat, whisking occasionally, until the mixture starts to bubble. Lower the heat to medium and cook, whisking constantly, for 1 minute.
Remove from the heat and whisk in the chopped chocolate and vanilla. Pour the custard into a clean large bowl, cover the surface with plastic wrap and refrigerate until cold, about 5 hours or overnight.
For assembly: Stir the cooled pudding to smooth it out, then spoon it over the chilled graham cracker crust. Smooth the top of the pudding and then arrange about half of the broken graham cracker pieces over the pudding. Arrange the marshmallows on top in an even layer. Toast the marshmallows with a kitchen torch (sometimes called a crème brûlée torch) as desired (see Disclaimer). Alternatively, place the pan under the broiler about 6 inches away from the flame and toast until desired color, making sure that the marshmallows don't burn.
Finish the pie by arranging the chunks of chocolate and remaining graham cracker pieces over the toasted marshmallow layer. Serve immediately or cover and refrigerate for up to 1 day.