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!
A dense, glossy chocolate pudding sits solidly inside a crumbly graham crust, topped by a sticky, opaque layer of marshmallow cream that chills into a dense confection. That high sugar content dictates how this pie behaves over time, making structural integrity dependent entirely on temperature control. Because the gelatinized starches in instant pudding require adequate cooling to set fully, transferring the warm mixture straight into the crust prevents skin formation on the surface while allowing the fats to solidify evenly at 40 degrees Fahrenheit.
Executing this dessert ahead of time actually benefits the final slice. Stored tightly wrapped in plastic wrap within the refrigerator, the pie maintains its structural integrity for up to three days without the crust turning entirely soggy, though the graham crumbs will soften slightly as they absorb moisture from the filling. Freezing is not recommended because commercial marshmallow cream and dairy-based puddings separate and weep upon thawing, ruining the smooth mouthfeel.
Dietary adjustments require careful label reading when swapping components. Standard instant puddings rely on dairy milk for setting, but unsweetened almond or oat milk can substitute at a one-to-one ratio provided the brand contains enough protein and stabilizers to help the starches gel. Gluten-free graham style crusts work seamlessly here, though you must handle them gently during slicing because they lack the structural gluten matrix found in traditional wheat-based shells.
Clean cuts require a sharp chef knife dipped in hot water and wiped dry between every single pass through the sticky marshmallow layer. Leaving the knife unheated will cause the cream to drag across the chocolate surface, blurring the distinct visual boundaries between the dark filling and the white topping.
