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Campfire S’more Pie


1 Tenderflake® Vegetable Shortening Deep Dish Pie Shell

1/2 cup (125 mL) graham cracker crumbs

1/2 cup (125 mL) graham cracker crumbs

2 tbsp. (30 mL) Unsalted butter room temperature

1 ½ cups (375 mL) semi sweet chocolate chips

1-cup (250 mL) heavy cream

¾ cup (175 mL) pre-made caramel sauce + 2 tbsp. (30 mL) drizzle (optional)

Marshmallow Fluff Topping (Makes 2 cups):

4 egg whites

1 cup (250 mL) of sugar

¼ tsp. (1 mL) cream of tarter

1 tsp. (5 mL) vanilla extract


  1. Pre-heat oven to 450F (190C). Measure chocolate chips into a medium sized bowl and set aside.
  2. Mix graham crumbs with melted butter in a small bowl. Spread an even layer of graham mixture into the center of pie shell. Bake for 10 minutes until golden brown.
  3. In small saucepot over medium high heat, bring caramel sauce to a boil: whisking continuously for 5 minutes until thickened. Immediately pour evenly over graham crust.
  4. In a saucepan, bring cream and vanilla to a gentle boil roughly 4 minutes. Pour hot cream over chocolate and whisk together until smooth and silky. Pour over caramel. Chill for 2hrs in refrigerator.

Marshmallow Fluff:

  1. Place egg whites, sugar and cream of tarter into a heatproof bowl of an electric mixer. Set over a saucepot with simmering water. Whisking continuously until sugar is dissolved and egg whites are warm to the touch, 3-4 minutes.
  2. Transfer bowl to electric mixer fitted with the whisk attachment, add vanilla and begin beating egg mixture on low speed, gradually increasing to high, until stiff glossy peaks form. Approx. 6-7 min.
  3. Top chilled pie with fluff. Using an offset spatula or the back of a spoon, gently lift and twirl fluff to create peaks. Carefully using a kitchen torch, gently brown Marshmallow fluff to resemble roasted marshmallows. Serve and enjoy.

Chill Time: 2 hours

Prep Time: 
25 minutes
Cook Time: 
10 minutes
Total Time: 
35 minutes

Campfire S’more Pie

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato