Before someone gives me a hard time, I promise I have not been sitting at home eating dark chocolate for the last couple of days. I actually have been really good lately and haven’t been consuming very many sweets, which is probably why I had a hankering for chocolate pie yesterday.

When I was a kid, my mom used to make a pie where she melted Hershey bars with marshmallows and put it in a graham cracker crust. I always loved the pie and felt like it would be a nice treat. I started looking around and realized I didn’t have the necessary ingredients to complete the recipe. Instead of giving up, I started improvising and the end product turned out to be really delicious!

As I started playing around in the kitchen, I decided on using dark chocolate since Jeffrey is much more likely to help me eat the pie if if is made of dark chocolate as opposed to milk chocolate. I also wanted to try something different with the crust so I made a crust that resembles a pecan shortbread. It is just the delivery vehicle to hold the rich filling! Since the filling is on the dark side, I decided to lighten the dessert by topping it with a sweetened whipped cream and then garnishing with chopped up Heath bars. I think it all came together quite nicely. When I asked Jeffrey what he thought, his first words were “do you know how you made it?” I think he was trying to be sure I could recreate the treat.

Dark Chocolate S’mores Pie

Printer Friendly Recipe
1/2 cup pecans
1/2 cup flour
1/4 cup cold butter cut into 4 pieces
3/4 pound of dark chocolate, chopped into small pieces
25 large marshmallows
1/2 cup milk
1 teaspoon vanilla
1 cup cool whip
whipped cream, for topping
toffee pieces for garnishing (I used Heath bar pieces.)

Combine the flour and butter in a food processor and pulse together until the butter is in small pieces and resembles oatmeal. Add the pecans and pulse again until the mixture again resembles oatmeal. Pour the mixture into a pie plate and press to form the crust. Bake at 400 degrees for about 13-15 minutes. It will begin to brown around the edge. Let cool slightly.

In a large microwave safe bowl, combine the milk, chocolate, and marshmallows. Cook on high, in one minute intervals, stirring after each until the chocolate is melted and the mixture comes together smoothly. Gently fold in the cool whip and vanilla. Pour the mixture into the pie crust and refrigerate until set. Top with whipped cream and toffee pieces.