S'mores Ice Cream Pie Recipe
torched marshmallow, smoked graham cracker crumble, salted caramel-chocolate sauce, whipped cream, crispy rosemary leaves
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Ingredients
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Crust
Filling
Toppings
Method
Crust Preparation
- 1
Make the Crust
In a large mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Mix well until the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Make sure to create an even layer.
- 3
Bake the Crust
Preheat the oven to 350°F (175°C) and bake the crust for 10 minutes. Remove from the oven and let it cool completely.
Filling Preparation
- 4
Prepare the Filling
In a large bowl, soften the vanilla ice cream slightly at room temperature for about 10 minutes. Stir until creamy but not melted.
- 5
Layer the Ice Cream
Spread half of the softened ice cream into the prepared crust, smoothing it out evenly.
- 6
Add Marshmallows and Sauces
Sprinkle half of the mini marshmallows on top of the ice cream layer, followed by half of the salted caramel sauce and chocolate sauce.
- 7
Repeat Layers
Add the remaining ice cream, top with the remaining marshmallows, and drizzle with the remaining sauces.
- 8
Freeze the Pie
Cover the pie with plastic wrap and freeze for at least 4 hours or until firm.
Topping Preparation
- 9
Whip the Cream
In a medium bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.
- 10
Prepare Rosemary
In a small skillet over medium heat, sauté the fresh rosemary leaves until crispy, about 3-4 minutes. Remove and let cool.
- 11
Assemble the Pie
Once the pie is set and firm, remove it from the freezer. Spread the whipped cream generously on top of the pie.
- 12
Garnish
Finish with the crispy rosemary leaves on top. Optionally, you can torch the marshmallows on top for extra flavor.
