I expect some of you may slap your forehead when you read this recipe and say, “Why didn’t I think of that?” Indeed, it’s so easy and straightforward, it’s almost sinful. There is nothing to beat the smell of wood smoke and the fear your perfectly bronzed and oozy marshmallow will slip from the stick, but this S’Mores Slab stands in when the campfire is miles away. This pie must be baked on top of a hot surface to achieve a firm base.
Make Ahead: The crust may be baked and the chocolate layer spread over the crust a day or two in advance. Keep refrigerated until ready to add the marshmallows.
GRAHAM CRACKER CRUST
- 9 graham crackers (143 g), crushed to a powder (about 1. cups)
- 6 tablespoons (85 g) unsalted butter, melted
- 1/3 cup (67 g) granulated sugar
- 1 teaspoon kosher salt
- 2 cups (12 ounces, 300 g) semisweet chocolate chips
- 5 cups (10 ounces, 285 g) mini marshmallows
Place the graham crackers in a ziptop bag and bash them with a rolling pin until they are in small pieces but not powdered, or use your hands to crush them.
For the crust: Heat the oven to 350°F and place a baking stone, Baking Steel, or inverted baking sheet on the center rack to heat. Mix the cracker crumbs, butter, sugar, and salt together using your hands or a firm silicone spatula. Knead and press the mixture until it is cohesive and the crumbs are thoroughly buttered. Dump the dough into the slab pie pan and press across the bottom, but not up the sides of the pan. Press down using a metal cup measure, or the flat bottom of a glass, until the crust feels firm to the touch. Slide the pan into the center of the oven, on top of the steel, stone, or baking sheet, and bake until lightly browned, about 10 minutes.
To fill the pie: Remove the crust from the oven; it will still feel damp and soft. Immediately scatter the chocolate chips evenly across the surface of the pie and pop the pie back into the oven for no more than 2 minutes, until the chocolate is softened. With an offset spatula, spread the chocolate evenly across the crust. Refrigerate for at least 2 hours or up to 2 days.
Place a rack at the top of the oven and heat the broiler to high. Scatter the marshmallows thickly across the top of the pie. Slide the pan under the broiler and watch carefully. It takes about 2 minutes to brown beautifully. It takes about 4 minutes to incinerate.
While still hot from the oven, warm a long slicing knife under hot water, make a cut and, wiping and warming the knife between each subsequent cut, portion the pie into serving pieces.
The delicious new food trend of slab pies that makes it easy to serve sweet or savory pastry to a crowd-or just your family!
For those of you who aren't up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)! Instead of crimping and meticulously rolling out a round crust, slab pies are an unfussy twist that are perfect for a potluck or dinner party or just a family dinner. Baked on sheet pans, slab pies can easily serve a crowd of people dinner or dessert. Pie Squared includes seventy-five foolproof recipes, along with inventive decoration tips that will appeal to baking nerds and occasional bakers alike. And this fresh, uncomplicated take on pie will surely pique the interest of those who have previously been reluctant to take out their rolling pin.
Barrow didn't invent slab pie, but she definitely thinks outside of the crust. In addition to traditional pie dough, she offers more than a dozen crust recipes-from cracker crusts and cornbread crusts to cookie crusts and cheddar cheese crusts. Using these as a base, Barrow then entices readers with both savory and sweet slab pie creations, with recipes like Spinach, Gorgonzola, and Walnut Slab Pie and Curried Chicken Slab Pie to Sour Cream Peach Melba Slab Pie and Grande Mocha Cappuccino Slab Pie. The first book of its kind, this will appeal to lovers of easy food trends like sheet pan suppers and dump cakes. Don't be surprised when you start spying slab pies at your next potluck!