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Smores Pie

PrintPrint Recipe
  • Difficulty: Intermediate
  • Yield: 1 (9-inch) pie
  • Prep Time: 0:30
  • Bake Time: 37 to 45 minutes

Ingredients

  • Graham Cracker Crust
  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/3 cup butter OR margarine, melted
  • Chocolate Filling
  • 1/2 cup Karo® Light Corn Syrup
  • 1/2 cup butter OR margarine
  • 5 ounces bittersweet OR semi-sweet chocolate, chopped
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 3 cups miniature marshmallows

Directions

  1. Preheat oven to 350°F. Spray a 9-inch deep dish pie pan with cooking spray.
  2. Graham Cracker Crust: Combine cracker crumbs, sugar and 1/3 cup melted butter in pie pan. Mix well and press into bottom and up the sides of the pan. Bake for 10 minutes. Remove from oven.
  3. Chocolate Filling: Bring corn syrup and 1/2 cup butter to boil in a large saucepan over medium heat, stirring frequently. Remove from heat immediately. Add chocolate and stir until melted. Beat in sugar, eggs and vanilla using using a wooden spoon or electric mixer. Stir in flour and mix until well blended.
  4. Pour batter into crust. Bake for 27 to 35 minutes or until wooden pick inserted in center comes out nearly clean. Sprinkle with marshmallows. Return to oven and bake for 3 to 5 minutes until marshmallows have melted and are lightly toasted in places. Remove from oven and let cool 10 minutes. Serve warm OR chill for 2 hours and serve cold. For best results, cut slices with a wet knife.

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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Smores Pie

  • Difficulty: Intermediate
  • Yield: 1 (9-inch) pie
  • Prep Time:  30 minutes
  • Bake Time: 37 to 45 minutes

Ingredients

  • Graham Cracker Crust
  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/3 cup butter OR margarine melted
  • Chocolate Filling
  • 1/2 cup Karo® Light Corn Syrup
  • 1/2 cup butter OR margarine
  • 5 ounces bittersweet OR semi-sweet chocolate chopped
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 3 cups miniature marshmallows

Directions

  • Preheat oven to 350°F. Spray a 9-inch deep dish pie pan with cooking spray.
  • Graham Cracker Crust: Combine cracker crumbs, sugar and 1/3 cup melted butter in pie pan. Mix well and press into bottom and up the sides of the pan. Bake for 10 minutes. Remove from oven.
  • Chocolate Filling: Bring corn syrup and 1/2 cup butter to boil in a large saucepan over medium heat, stirring frequently. Remove from heat immediately. Add chocolate and stir until melted. Beat in sugar, eggs and vanilla using using a wooden spoon or electric mixer. Stir in flour and mix until well blended.
  • Pour batter into crust. Bake for 27 to 35 minutes or until wooden pick inserted in center comes out nearly clean. Sprinkle with marshmallows. Return to oven and bake for 3 to 5 minutes until marshmallows have melted and are lightly toasted in places. Remove from oven and let cool 10 minutes. Serve warm OR chill for 2 hours and serve cold. For best results, cut slices with a wet knife.