Brandy's S'more Pie
I don't really like marshmallows much so I don't usually eat S'mores. My husband likes the Jetpuff marshmallow cream and we had a jar in our cupboard just sitting there so I decided to "invent" something with it.
I don't really like marshmallows much so I don't usually eat S'mores. My husband likes the Jetpuff marshmallow cream and we had a jar in our cupboard just sitting there so I decided to "invent" something with it.
- Carbohydrate 12.6028 g
- Cholesterol 0 mg
- Fat 4.86668 g
- Fiber 0.372399995326996 g
- Protein 0.9996 g
- Saturated Fat 0.979804 g
- Serving Size 1 1 Serving (20g)
- Sodium 81.732 mg
- Sugar 12.230400004673 g
- Trans Fat 0.241471999999999 g
- Calories 98 calories
Step-by-step
- Follow directions on pudding box.
- Instead of refrigerating pudding mixture after blending together, pour pudding into Premade pie crust. Spreading pudding evenly around.
- Place in refrigerator until pudding is nice and firm.
- When pudding is nice and firm, spread marshmallow cream over the top of the pie. Refrigerate until marshmallow cream is firm. Slice and enjoy!
Commercial marshmallow fluff presents a distinct structural challenge when applied to chilled desserts because its high sugar content prevents it from setting into a truly firm layer without additional stabilizers. Chilling the pie for at least two hours allows the starches in the boxed pudding to fully hydrate and gel, creating a stable base that supports the sticky spread without pooling.
Balancing the Sweetness
Extremely sweet desserts require aggressive acidic or bitter counterweights to prevent palate fatigue. Brewed espresso served black cuts cleanly through the dense sugar load of both the marshmallow cream and the chocolate pudding layers. Alternatively, tart fresh berries such as raspberries or blackberries provide a necessary organic acid burst that breaks down the heavy dairy and sugar coating on the tongue. Adjusting this dessert for larger gatherings requires caution; doubling the pudding boxes necessitates using two separate nine-inch pie crusts rather than attempting to overfill a single standard shell, as excess filling will spill over the crimped edges during slicing. Keeping the assembled pie stored below 40 degrees Fahrenheit prevents the marshmallow layer from weeping excess moisture into the crust.
- Warm a metal offset spatula in hot water and dry it completely before smoothing the marshmallow cream to prevent the sticky substance from tearing.
- Whisk the pudding mixture vigorously for two full minutes to eliminate lumps before pouring it into the premade crust.
- Cover the surface directly with plastic wrap during the initial chill if storing longer than four hours to prevent a tough skin from forming on the pudding.
