Description
A showstopping dessert that merges a buttery graham crust, a chewy chocolate-studded cookie-dough layer, and a pillow-top of toasted marshmallows. Simple to assemble, terrific for sharing, and irresistibly nostalgic.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (≈150 g)
- 6 tablespoons unsalted butter, melted (≈85 g)
- 2 tablespoons granulated sugar (≈25 g)
- Pinch of salt
Cookie-dough layer:
- 1 1/4 cups all-purpose flour (≈160 g)
- 1/2 cup unsalted butter, softened (≈115 g)
- 1/2 cup packed brown sugar (≈100 g)
- 1/4 cup granulated sugar (≈50 g)
- 1 large egg
- 2 teaspoons pure vanilla extract (≈10 ml)
- 1/2 teaspoon baking soda (≈3 g)
- 1/4 teaspoon salt (≈1 g)
- 3/4 cup chocolate chips (≈130 g)
- 1/2 cup chocolate chunks (≈85 g)
Topping:
- 20–25 large marshmallows (≈180 g), halved
- 1 cup mini marshmallows (≈50 g)
- Extra chocolate chips or chocolate shavings (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie plate by greasing it or lining with parchment.
- In a bowl, combine the graham crumbs, melted butter, sugar and a pinch of salt. Mix until the crumbs are evenly moistened and have a sandy texture. Press this mixture firmly into the pie dish, covering the bottom and up the sides. Bake the crust for about 7–8 minutes, until it firms and takes on a light golden hue. Remove and let cool.
- While the crust cools, make the cookie-dough filling. In a large bowl, beat the softened butter with the brown and granulated sugars until fluffy (about 2–3 minutes). Add the egg and vanilla, mixing until incorporated.
- Whisk together the flour, baking soda and salt in a separate bowl. Add the dry mix to the butter-sugar mixture and stir until just combined. Fold in the chocolate chips and chunks so they’re evenly distributed.
- Spread the cookie dough evenly over the cooled graham crust, smoothing the surface with a spatula. The layer will be thick; that’s intended.
- Bake the assembled pie for 22–25 minutes, or until the edges are golden and the center looks set but still slightly soft. Remove from the oven and let rest for about 10 minutes.
- Arrange the halved large marshmallows (cut-side down) across the top, filling gaps with mini marshmallows so the surface is well covered.
- Place the pie under the broiler for 1–2 minutes to toast the marshmallows; watch constantly and rotate the pie as needed to achieve even browning. Alternatively, use a kitchen torch to brown the marshmallow layer.
- Scatter extra chocolate chips or shavings over the warm marshmallows if desired. Allow the pie to cool for at least 20 minutes so the center firms; serve slightly warm for the gooey experience, or at room temperature for cleaner slices.
Notes
- Notes & tips
- Broiler caution: Marshmallows char very quickly—stay by the oven and keep the door open a crack so you can watch the color.
- Crust texture: If your crumbs seem dry, add a teaspoon or two more melted butter until they hold when pressed.
- Don’t overbake: The center should look a touch underdone when you pull it; it will finish setting as it cools for that chewy texture.
- Make-ahead: Assemble and bake the pie in advance; add the marshmallows and torch just before serving for the freshest toasted top.
- Cutting tip: For neater wedges, let the pie rest until slightly cooled and use a lightly oiled knife, wiping the blade between cuts.
- Variations & substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free graham crumbs.
- Dairy-free: Substitute vegan butter and dairy-free chocolate.
- Nuts: Stir in chopped toasted pecans or walnuts for crunch.
- Individual portions: Bake in an oven-safe skillet or in ramekins; reduce bake time accordingly.
- Extra fudgy: Add a thin layer of chocolate squares over the cookie dough before adding marshmallows.
- Storage
- Room temperature: keep covered for up to 2 days.
- Refrigerator: store airtight for up to 5 days (bring to room temp or warm gently before serving).
- Freezer: wrap individual slices tightly and freeze up to 2 months; thaw in the fridge overnight and reheat briefly for best texture.