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NO-CAMPFIRE-NECESSARY S’MORES SLAB PIE

SERVES 15-18

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

FILLING

  • 2 cups (12 ounces, 300 g) semisweet chocolate chips
  • 5 cups (10 ounces, 285 g) mini marshmallows

DIRECTIONS

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 crustHeat 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 pieRemove 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.