Just remember, I am not a professional photographer. I am just a home cook taking snaps with my phone and usually in a hurry to eat what I just made. This photo really doesn’t do any justice to how delicious this is. I don’t know where this recipe has been all my life. Yesterday was Pi Day and combined with the fact that it was my birthday weekend, I wanted to indulge. I knew I was going to make a chocolate pecan pie because I make a really good one, its relatively easy, and my husband absolutely loves it. He isn’t a huge sweet eater and it makes me so happy to watch him grin from ear to ear while eating the pecan pie. We were going to a little outdoor gathering with kids and I wanted to treat them to something they would love as well. Rewind to me being convinced to buy Golden Grahams cereal at the grocery store yesterday morning and everyone’s love for s’mores and I knew I had to make a pie utilizing those ingredients somehow.
Because we were already out shopping and I wanted to be able to enjoy the day outside with my family (and also needed to fit in a workout since I was going to be eating all this pie!) I grabbed some pre made crusts, no shame in that! If you would like to do a homemade version, I posted the recipe for that too. It’s simple to make just creates extra dishes to wash. If you aren’t going to be at an outdoor picnic and want it to be pretty the extra effort to make this in a glass pie dish is usually worth it.
What you need:
1 pre baked graham cracker crust
(or for the homemade version, 1 1/4 cups graham cracker crumbs, 2 tbsp sugar, 1/3 cup melted butter. Combine all the ingredients and press into 9 inch pie plate, bake for 6 minutes then cool before filling. I usually use my food processor to make the crumbs and do the mixing)
For the fudge base layer:
2 cups of dark chocolate chips (I prefer Ghirardelli 60% cacao)
1/4 cup salted butter
1/2 cup sweetened condensed milk
For the topping:
2 cups mini marshmallows
1 cup graham cereal
3 tbsp salted butter
1/4 cup chocolate chips
Using a double boiler or a microwave safe bowl, melt 2 cups of chocolate chips with butter. I like to just do 30 second increments and stir as I go. When 75% of the chocolate is melted remove from the heat and just keep stirring until smooth. Be careful not to overcook the chocolate. When the chocolate is smooth add 1/2 cup of sweetened condensed milk and stir until fully combined. The fudge will start to set quickly so be fast. Pour your fudge into the pie crust and smooth out with a rubber spatula. Set aside while you make the marshmallow topping.
Now take one cup of mini marshallows and the butter and melt in a microwave safe bowl for approx 30-45 seconds. When the marshmallows have doubled in size and are very soft remove from the microwave and stir in your cereal, second cup of marshmallows and chocolate chips. Stir until loosely combined and spread on top of the fudge in the pie pan. Top with extra crumbled up chocolate chips or chocolate shavings and a bit of cereal wait an hour to set. You can also place in the fridge for about 20 minutes. This pie stands well on its own, I watched most of my friends and their children eat it with their hands : )