Happy Mothers Day to all you moms! Tammi and I went to Taco Express with our friend Piph this morning for a few breakfast tacos to celebrate her day. The place was jammed. But the food is always good. After that, we went thrifting for costumes for an upcoming party. While Piph and Tammi continued on (I’m not much of a thrifter), I came home and jumped into baking pie #24. It’s S’More pie. I found this one on the Food Network website. The pie crust is from Martha Stewart. It’s my favorite pie crust, if you’ve forgotten. A suggestion to all you moms with young children, if you want your kids to worship you, make this pie. In parental circles, it’s known as “leverage.”
16 -20 graham crackers
5 tbsp. butter, melted
3 tbsp. sugar
1/4 tsp. salt
Pre-heat oven to 350 degrees. In a food processor, blend the graham crackers until fine. Add butter, sugar and salt and mix until blended. In a 9 inch pie plate, spread the mixture along bottom and sides of pan. Bake for approx. 15 minutes. Transfer to wire rack and let cool.
1 1/2 cups sugar
1/2 stick butter, melted
3 tbsp. unsweetened cocoa powder
1 (5-ounce) can evaporated milk
1/4 cup coffee liqueur or Kahlua (I used Kahlua)
2 cups miniature marshmallows
Preheat oven to 350 degrees F. In a mixing bowl, whisk together eggs and sugar thoroughly combined and pale yellow. Whisk in melted butter, cocoa powder, evaporated milk, and coffee liqueur. Set aside.
Place pie shell on baking sheet and place on an oven rack. Carefully pour in filling. Bake in preheated oven for 45 minutes. About 5 minutes before pie is finished, mound marshmallows in the center of the pie (they will spread as they
melt). Continue baking until marshmallows are golden brown.
Let cool slightly. Serve warm. It’s gooey and I like the hint of liqueur along with the cocoa. The marshmallows make it fun, but a little sticky.
And now we’re off with the kids for Mother’s Day dinner. Canolli Joe style. So much for desert.