- Yield: One 9 inch pie
Ingredients
- 1 stick butter, room temperature (plus a little extra for buttering the pie dish)
- ½ cup sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cup flour
- 1/2 cup crushed graham cracker crumbs
- 1 teaspoon baking powder
- 7 ounces marshmallow cream
- 1 cup caramel bits or caramel ice cream topping
- 1/2 cup chocolate chips for the bottom of the pie
- 1/2 cup chocolate chips for the top of the pie
- 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!
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