Page 204 - UMass2018_CookBook

Ingredients
Serves 12
1⁄2 cup (8 tablespoons) unsalted butter, softened
1⁄2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1 cup graham cracker crumbs 1 teaspoon baking powder 1 (7-ounce) jar
Marshmallow Fluff
6 (1.55-ounce) Hershey chocolate bars, broken into individual squares
1 cup miniature marshmallows
1⁄4 semi-sweet chocolate chips
S'Mores Pie
Case Family, Andover, MA
“This is an all-time favorite dessert for the cross country team pasta dinners.” — Joy Case
Preparation
1. Preheat oven to 350°F. Spray a 9-inch pie dish with baking spray.
2. Place the butter and sugar in a large bowl. Using a handheld mixer fitted with the beater attachment, beat until smooth. Add the egg and vanilla and beat until combined. Stir in the flour, graham cracker crumbs and baking powder.
3. Divide the dough in half. Press half of
the dough into the bottom and up the sides of the prepared pie dish.
4. Spread the Marshmallow Fluff evenly onto the bottom crust. Arrange the chocolate squares over the Marshmallow Fluff and sprinkle the marshmallows on top.
5. Pat sections of the remaining dough on top of and around the marshmallows (some areas will not be fully covered). Sprinkle with chocolate chips.
6. Bake the pie until lightly browned, about 20 minutes.
7. Transfer the pie to a wire rack and let cool completely before slicing and serving.
192 | TASTE OF HOME