National S’mores Day! It is the perfect day to make this recipe which has all the components of backyard s’mores complete with homemade graham crackers, marshmallows, and chocolate. If you want to make this recipe faster- just use store bought graham crackers— but let me assure you that these graham crackers are worth the work and you might want to ;make them on their own.
SKILLET S’MORES PIE
For the homemade graham crackers:
2 cups whole wheat flour plus more for dusting (not stoneground or white whole wheat flour)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons butter -softened
1 cup light brown sugar, lightly packed
3 tablespoons whole milk
1/3 cup honey
2 teaspoons vanilla extract
For the pie:
1/2 cup unsalted butter (room temperature)
1/2 cup white sugar
1/2 cup brown sugar lightly packed
1/2 tablespoon vanilla extract
1 large egg (room temperature)
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/3 cups milk, dark, or semi-sweet chocolate chips, divided
2 full-sheets homemade graham crackers
1/2 cup miniature marshmallows
DIRECTIONS:
In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
In a stand mixer fit with the paddle attachment, cream butter and brown sugar together.
Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated and a soft dough forms, about 2 minutes.
Add the milk, honey and vanilla extract. The dough should be sticky and soft.
Divide the dough in two discs and wrap both in plastic and chill for at least one hour.
To roll and bake the dough:
Adjust oven rack to the middle position and preheat oven to 350 degrees. Lightly flour a piece of parchment paper and place one ball of dough in the center.
Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again, Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin.
Slide onto am aluminum baking sheet and brush away excess flour. Repeat with remaining dough.
For grocery store look-alike, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick. Otherwise leave the dough uncut.
Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the prescored lines with a knife or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets.
In an 8 or 9-inch cast iron skillet, melt the butter over medium-low heat. Whisk in the white sugar and brown sugar until smooth.
Remove from heat and allow the skillet to cool for 5 minutes.
Add in the vanilla and egg. Mix until combined. Add in the flour, baking soda, salt, and 1 cup of the chocolate chips. Mix until combined. Smooth around the skillet making the center higher than the edges.
Bake for 20 minutes. Remove and crumble the graham cracker sheets into crumbs and place on top. Add the reserved 1/3 cup chocolate chips. Press the miniature marshmallows into the cookie. Bake for another 5-10 minutes or until cooked through and golden around the edges (it should still be soft and slightly under-baked in the center).
Remove and allow to cool for at least 15 minutes. Run a knife around the edge and loosen the pie from the skillet. Remove to a platter or cake plate. Slice and serve warm.
