Hi ho, Kermit the Frog here (OK, maybe not...)! I'm a crochet board nerd and a cooking board lurker, and finally decided it's time to do a little pie proselytizing. This particular recipe is one I worked up a few summers ago, as a summertime surprise for my Australian then-boyfriend. Apparently Australia hasn't discovered the wholesome, squishy deliciousness that is s'mores-- can't imagine why a continent threatened by raging wildfires wouldn't embrace that one... Thankfully, things are a little moister here in the Pacific Northwest, so we've indoctrinated him quite thoroughly. In honor of his poor deprived Aussie brethren, however, I give you the no-bake outback friendly s'mores pie.
* Pre-made graham cracker crust
* 1 pkg. chocolate Jell-O Cook & Serve Pudding (4-serving size)
* 1/2 tub of Cool Whip
* 1 c. mini marshmallows
* 1 regular size Hershey bar
* Prepare pudding as directed on package, stirring constantly.
* Once pudding begins to thicken in saucepan, stir in Cool Whip. Continue to stir until Cool Whip has melted completely.
* Carefully pour pudding into pre-made crust.
* Sprinkle marshmallows across top of pudding.
* Place pie in the refrigerator and allow to chill for 30-45 minutes.
* Remove pie from refrigerator and press chunks of the Hershey bar into the surface.
* Replace pie in refrigerator and allow to chill for 2 hours.
As a former teacher-in-training, I feel almost preternaturally compelled to explain my choices in putting this little puppy together. In fact, it kind of bothers me to give such bare-bones directions without immediately describing at length why a person would want to buy or do these things. So, here are the footnotes, in all their transparent glory!
The first important question is the issue of crust. I think a graham cracker crust really just makes sense for this pie, since graham cracker flavor belongs in s'mores. What's unusual, though, is my endorsement of pre-made crusts. Under most circumstances, pre-made pie crusts are really not my cup of tea; they send the tacit message that the eater need only enjoy the filling, and that the crust really only exists as a formality. Now, I'm a girl who loves my filling, but to me, the best part about pie is the interplay of filling and crust-- an interplay that loses depth and nuance when you rely on clunky pre-made dough. However, crumble crusts are my big exception to this pickiness. I honestly think pre-made crumble crusts taste exactly the same as handmade ones, and they're a hell of a lot less work for those of us without food processors.
Next up is the Jell-O pudding-- this one is deeply negotiable to me. If I were better-versed in pudding (and less lazy), I might consider doing this from scratch, but the Cook & Serve variety is pretty darn good. I think the instant variety tastes a little wonky and the consistency isn't as satisfying, plus Cook & Serve is not exactly a huge step up as far as preparation complexity is concerned. I cut in half a tub of Cool Whip to lighten the filling up a bit, as well as to take up a bit more space inside the pie crust. If you dig a richer, more chocolatey pie, you could just as easily make 2 packages of filling and leave out the Cool Whip.
Also, it is mandatory that you pronounce "Cool Whip" like this
Last note of importance is one of explanation: why wait to add the chunks of chocolate? This was a trial-and-error discovery. If you break up your Hershey bar and press in the chocolate while the pudding is still hot, the chocolate chunks melt and start looking all zombie-fied, instead of looking clean and crisp. More than anything, it's aesthetic, but taste-wise it's also nice to maintain the solid chocolate chunks to contrast with the squishy filling and marshmallows.
Thanks for reading and if you're jonesing for more pie details (and lots of my seemingly unrelated thoughts), stop by my pie blog