A no-bake s’mores pie. Photo courtesy Brown
You don’t need a campfire to celebrate National S’mores Day. Here are recipes that are just as much fun.
First, a no-bake S’mores Pie, the creation of Brown Eyed Baker, Lauryn Cohen. Here’s her recipe, shown in the photo.
The marshmallows are browned with a chef’s torch (most popularly used to make crème brûlée).
Prefer cake to pie? Here’s a S’mores Ice cream Cake recipe from the Wisconsin Milk Marketing Board.
RECIPE: S’MORES ICE CREAM CAKE
Ingredients For 10 Servings
If you have a chef’s torch, use it instead of the broiler in Step 3.
1. LINE a broiler-safe 8×8-inch glass or metal baking dish with foil, overlapping the edges of the dish with the foil (to help lift out the cake). Cut the pound cake into 1-inch slices (or as thick as desired) and tightly pack into a layer.
2. SOFTEN the ice cream at room temperature for 5 minutes; remove the carton from the ice cream and cut the ice cream in half. Place both halves on top of the cake layer, trimming as necessary. Use a spatula to press and spread the ice cream evenly. Add a layer of graham cracker crumbs. Cover and freeze solid, 30 minutes or more.
3. PREHEAT the broiler with the rack in the lower part of oven. Remove the ice cream cake from freezer; top with marshmallows (tightly placed together), spreading to edges of pan, pressing down to seal. Place cake under broiler, 8 to 10 inches from heating element. Broil until marshmallows are puffed and golden, 2 to 3 minutes, watching constantly.
4. REMOVE from oven, sprinkle with remaining 1/4 cup graham cracker crumbs and drizzle with optional chocolate sauce. Cut and serve immediately.