Fruity S’mores Pie
Thinking about summer? Turn s’mores on its head by making a fruity version!
Individual Fruity S’mores Pie
While the all-time classic taste of s’mores is unbeatable, we’ve updated the classic and twisted it with fruit flavors! Made with fresh lemon curd, fruity marshmallows and white chocolate, we’ve kept the classic graham cracker crust as a nod to tradition.
Spring Marshmallows and Graham Cracker Crust
The Fruity S’mores Pie starts by preheating the oven on Broil (think of the campfire!) and preparing a rimmed baking sheet with parchment paper. Next, place the graham cracker crusts on the prepared baking sheet.
Carefully spoon the cold lemon curd mixture (a mix of Homemade Lemon Curd and whipped cream!) evenly into the crusts, about ¾ of the way full. Arrange the mini marshmallows and mini chocolate chips over each pie. Broil for 1-2 minutes or until lightly toasted, watching closely, as they can burn very easily!
Easy Homemade Lemon Curd
The Easy Homemade Lemon Curd is simple to make using a personal smoothie blender. Blend together the lemon zest, sugar and salt. The zest packs a punch! Next, add in the lemon juice, eggs and yolks. Add the 7 tablespoons of the butter and the cornstarch.
Lemon Curd Made in the Blender
Pour the mixture into a medium saucepan. Over medium heat, stir the curd constantly with a wooden spoon for 8-10 minutes. Don’t walk away from the stove, of you’ll have scrambled eggs! Remove from the heat and add the remaining butter and vanilla extract, stirring so the butter will melt from the residual heat. Strain the curd through a mesh sieve.
Cooking the Easy Homemade Lemon Curd
Pour the curd in a medium glass bowl, cover with plastic wrap directly on the mixture, until it reaches room temperature. The curd will thicken as it cools. Cool overnight in the refrigerator. Store for up to 3 days.
Assembling the Fruity S’mores Pie
If you can’t find individual pie crusts, this recipe easy works with a standard 9” pie crust.
To make the Fruity S’mores Pie gluten free, make your own pie crust with Fruity Pebbles (or other rice-based cereal)! Mix together rice cereal, sugar, melted butter and salt. Combine and press into a 9” pie dish.
Individual Fruity S’mores Pie s
The very best part is that the Fruity S’mores Pie is that it does not require any special tools. They are easy for a beginner and perfect for kids to help!
Fruity S’mores Pie
Ingredients:
- 2 packages (6 per package) of individual graham cracker crusts
- 1 batch of cold Easy Homemade Lemon Curd (see below)
- 1 cup of whipped cream
- 1 ½ cups of mini fruity or vanilla marshmallows
- 1 cup of white chocolate chips
- Zest and juice of 4 large lemons, separated
- 1 1/4 cup of granulated sugar
- 1/2 teaspoon of salt
- 3 eggs, room temperature
- 2 egg yolks, room temperature
- 1 stick of butter, room temperature, reserving 1 tablespoon
- 2 teaspoons of corn starch
- 1 1/2 tablespoons of vanilla extract
Instructions:
How to cook Fruity S’mores Pie
- Preheat the oven to broil on high. Prepare a rimmed baking sheet with parchment paper.
- Place the graham cracker crusts on the prepared baking sheet. Mix the Homemade Lemon Curd and whip cream together. Carefully spoon the curd mixture evenly into the crusts, about ¾ of the way full. Arrange the mini marshmallows and mini chocolate chips over each pie.
- Broil for 1-2 minutes or until lightly toasted, watching closely, as they can burn easily!
- In a personal smoothie blender (24 cup size) or large bowl with a hand mixer, blend together the lemon zest, sugar and salt for 2 minutes on high. Next, pour in the lemon juice, eggs and yolks, blending for 1 minute on low. Add the 7 tablespoons of the butter and the cornstarch and mix for 2 minutes on low.
- Pour the mixture into a medium saucepan. Over medium heat stir the curd constantly with a wooden spoon 8-10 minutes. Remove from the heat and add the remaining butter and vanilla extract, stirring so the butter will melt from the residual heat.
- Strain the curd through a mesh sieve. Pour the curd in a medium glass bowl, cover with plastic wrap directly on the mixture, until it reaches room temperature. The curd will thicken as it cools. Cool overnight in the refrigerator. Store for up to 3 days.
Notes:
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