Murphy, Sam & Jodi

Murphy, Sam & Jodi

Murphy Sam and Jodi is a fun way to start the day. Murphy and Jodi are married, Sam is the guy that stirs things up. It's real life, it's fun,...Full Bio


Faith’s S’mores Pie

Graham Cracker Crust:

1 3/4 cups Honey Maid graham cracker crumbs

1 1/4 sticks unsalted butter, melted

Crush graham crackers in a large mixing bowl. Once you have your graham cracker crumbs, stir in melted butter. Press into a 9-inch pie plate to form your crust. Preheat oven to 325°F.

Chocolate Filling:

1 cup heavy cream

1/2 cup milk

10 oz Baker’s semi-sweet chocolate

2 tablespoons sugar

1/4 teaspoon salt

2 eggs

1 bag of mini marshmallows


Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat. Break pieces of the chocolate and add it to your mixture. Stir with a spatula until chocolate is melted, then whisk in sugar and salt. In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to the chocolate mixture while whisking. Pour chocolate filling into the graham cracker crust.

Bake at 325°F for 20-30 minutes. Pay attention and check every 5-10 minutes after 20 minutes pass. One the chocolate is no longer liquid, remove the pie from the oven and let it cool. Refrigerate 1-2 hours before cutting.

When you are ready to serve, top with as many mini marshmallows as you can fit, and toast them. I heat my oven on LOW broil and watch carefully until marshmallows are golden – or you can also use a kitchen torch.

To store, cover with plastic wrap and refrigerate (if there’s any left!) You can easily prepare individual slices by popping them in the microwave for 10-15 seconds. Enjoy!

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