S'more Pie Please!

Nothing is more exciting than the knowledge that summer is coming; bring on the beach, camping, BBQ's and road trips! I got this recipe from the wife of a fellow Mason member. I like this even better than the old-fashioned burnt marshmallow, solid chocolate S'more.

Smore's Pie

Ingredients:
 
6oz dark chocolate (or milk if you prefer, I used 6 oz of milk chocolate chips)
1/4 cup water
1/4 cup whipping cream
2 Tablespoon corn syrup
2-2 1/2 teaspoons vanilla extract
4oz mascarpone cheese (you can use cream cheese)-make sure room temp 1 cup whipping cream
1/2-3/4 cup powdered sugar
1 cup mini marshmallows
Mini chocolate chips (I just used some of the chocolate chips I already had)
graham crackers (crushed)-about 1/2 cup
1 graham cracker pie crust (can make from scratch or pre-made)
 1 jar of marshmallow creme
1 Tablespoon milk
1 cup mini marshmallows

For filling: in small saucepan, mix the 6oz chocolate, water, 1/4 cup whipping cream and corn syrup.  Heat and stir constantly over medium heat.  Once mixture is smooth and melted remove from heat.  Then stir in vanilla.  Let that cool for about 20 minutes; stir occasionally while making whip cream.

For whip cream: In a chilled metal mixing bowl, beat 1 cup whipping cream and powdered sugar on medium until peaks form (this takes about  minutes).  It should look like whip cream out of a can.  While making whip cream, in another bowl add the mascarpone (or cream cheese if you prefer) to the melted chocolate mixture.  Mix that thoroughly and set aside.  Once whip cream is ready, fold the chocolate mixture into the whip cream until thoroughly mixed. 

Crust: layer bottom of crust w/mini marshmallows.  Spoon the filling over the top.  Cover and refrigerate at least 4 hours (or overnight).

Marshmallow creme topping: mix jar of marshmallow creme w/1-2 tablespoon of milk and 1 cup of mini marshmallows. Save in refrigerator until you serve pie. (2 TB of milk made it super watery/goopey/etc. I would suggest only 1 TB of milk and if you're using a premade pie crust you are going to have a mess on your hands. This pie makes a little of "filling")

Serve: before serving spread marshmallow creme spread you make on top of pie.  Then crush graham crackers and sprinkle on top of pie, then add mini chocolate chips on top of that.

Mmmmm....πππππ....

Here is my Aunt's recipe for homemade chicken pot pie. It is adapted slightly because my mom haphazardly wrote the recipe down so I kind of winged it. CAUTION: Crisco sells convenient sticks of shortening. BUT, they are not like sticks of butter. One stick=one cup.

Chicken Pot Pie

Ingredients

·         3 Cups Flour

·         1 Cup Crisco

·         1 Tablespoon Vinegar

·         1-2 teaspoon Salt

·         ½ C. Ice Water

·         1-10 oz bag of frozen mixed veggies (I used peas and carrots)

·         1 Cup of cooked, cubed chicken

·         1 12 oz can Cream of Chicken Soup

·         1-12 oz can Cream of Mushroom Soup (I used two cans of chicken because Bryan hates mushrooms)

·         Salt and Pepper

Cook your chicken according to preference; I baked mine in the oven at 350 for 20-30 minutes. I only used one large chicken breast, and it was plenty for this pie.

While the chicken is cooking, prepare the pie crust. In a medium sized bowl, measure out your flour and mix in salt, then cut in 1 Cup of Crisco/shortening. Add vinegar and water slowly, mixing to incorporate. Once the dough forms, divide in half for two pie crusts; top and bottom. Roll out one half and place in an ungreased pie plate. Prick the bottom with a fork.

In a bowl, combine your veggies, cooked/cubed chicken, soups, and seasonings. Pour onto unbaked pie crust. Roll out your second pie crust, and lay over the top of the pie. Crimp edge and if you have pie crust scraps feel free to roll them out and cut into shapes to put on top J

Bake at 350 degrees for 30 minutes or until crust is golden.