Campfire Pie (Printable Version)

A scrumptious twist on the traditional s'mores, baked to golden perfection with a chewy crust, creamy marshmallow layer, and melted chocolate chunks for ultimate indulgence.

# Ingredients:

01 - 1 large egg, at room temperature
02 - ¾ cup white sugar
03 - ½ cup butter, softened
04 - 1 ½ teaspoons vanilla extract
05 - ¾ cup ground graham cracker crumbs
06 - 1 ½ cups all-purpose flour
07 - ½ teaspoon salt
08 - 1 teaspoon baking powder
09 - 7 ounces of marshmallow fluff
10 - 1 cup of mini marshmallows, split (⅔ cup inside, ⅓ cup for topping)
11 - 6 milk chocolate bars, 1.55 ounces each, roughly chopped (⅓ cup reserved for topping)

# Steps:

01 - Set your oven to 350°F. Give a 9-inch pie pan a light coat of non-stick spray and put it aside.
02 - In a big bowl, beat together the butter and sugar with a hand mixer on medium-high for about 1-2 minutes until it's fluffy and pale.
03 - Mix in the egg and vanilla extract with the butter mixture until everything's smooth and combined.
04 - Toss the flour, graham cracker crumbs, salt, and baking powder into the wet mixture. Stir until it forms a dough. Split the dough into two parts.
05 - Take half the dough and push it evenly into the bottom and up the sides of your prepared pie pan.
06 - Spread an even layer of marshmallow fluff all over the bottom crust.
07 - Sprinkle most of the chopped chocolate bars over the marshmallow layer, saving ⅓ cup for later.
08 - Scatter ⅔ cup of mini marshmallows over the chocolate pieces.
09 - Grab the other half of the crust dough, press it into a disc about 9 inches wide using parchment paper, and get it ready for the pie.
10 - Carefully place the top crust over the pie and press along the edges to join the top and bottom crusts together.
11 - Pop the pie into your hot oven and bake for 10 minutes. Pull it out but don't turn the oven off.
12 - Sprinkle the saved ⅓ cup mini marshmallows and ⅓ cup of chocolate over the top of the warm crust.
13 - Put the pie back in the oven and bake for another 8-10 minutes, or until everything’s melted and the edges of the crust are golden brown.
14 - Let the finished pie cool on the counter for about 45 minutes to an hour. Slice it once it's cool enough to hold its shape, or serve warm if you don’t mind it being a bit gooey.

# Notes:

01 - Dark chocolate works just as well! Replace the milk chocolate with dark chocolate bars of the same size.
02 - Store-bought graham crumbs give a fine texture, but blending 5-6 crackers in a food processor works, too.
03 - Clean your knife between cuts for neat slices.
04 - Keep it covered for up to 3 days at room temp or up to 5 days in the fridge.

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