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Home » Caramel S’more Pie

Caramel S’more Pie

April 24, 2018 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on April 24, 2018

  • Yield: One 9 inch pie

Ingredients

  • 1 stick butter, room temperature (plus a little extra for buttering the pie dish)
  • 1/2 cup chocolate chips for the top of the pie
  • 1/2 cup chocolate chips for the bottom of the pie
  • 1 cup caramel bits or caramel ice cream topping
  • 7 ounces  marshmallow cream
  • 1 teaspoon baking powder
  • 1/2 cup crushed graham cracker crumbs
  • 1 cup flour
  • 2 teaspoons vanilla
  • 1 egg
  • ½ cup sugar
  • 1 -2 cups mini marshmallows (I used about 1.5 cups)

Instructions

  • Preheat oven to 350°F
  • Lightly butter the pie dish. (I used a 9 inch pie dish)
  • Mix the butter and sugar together until combined and creamy.
  • Add  in the egg and vanilla. Mix Well.
  • Stir in the flour, graham cracker crumbs and baking powder.
  • Divide the dough in half.
  • Press half the dough in the bottom of the pie dish.
  • Pour/Scoop the marshmallow cream over the bottom pie crust.
  • It may be "lumpy looking" but give the marshmallow cream a few minutes and it'll smooth out on it's own. (If you want it to me smooth, not that it matters but things like that bug me haha)
  • Add the caramel on top of the marshmallow cream. Sprinkle on mini marshmallows and 1/2 a cup of chocolate chips.
  • Break apart pieces of the remaining pie dough and place it in sections on top of and around the marshmallows. Sprinkle the top with 1/2 cup chocolate chips.
  • Bake for about 20 minutes or until lightly browned.
  • Remove pie from oven and let cool.
  • The marshmallows will "balloon" up some in the oven but they'll drop back down once it cools.
  •  
  • Let it cool completely in order to be able to slice this like a cookie cake or let it cool for just a but and scoop it out!
Source: Inspired/Adapted from Two Peas and Their Pod & 4 Little Fergusons
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