I know I should be making St. Patrick’s Day treats, but I have an even better holiday to be baking for.
It’s pi day y’all! And this year is even more special! It is 3/14/15 (:o!!!!!) The pop math community is freaking OUT! Seeing as how this only happens once every 100 years, I think I can forgo St Patrick’s Day to celebrate pi (and pie).
And since the snow is finally beginning to melt, it is making me think that summer is finally going to come and get us out of this freezing rut that has taken over in Toronto. It’s just crazy awesome luck that the first year I move here is the year that Toronto gets it’s coldest month in recorded history.
(By the way, that was 100% sarcasm)
So to celebrate both the rivers of melted snow that are covering the sidewalks of Toronto and the fact that it is freaking pi day in 3 days, I think this pie is warranted.
This pie is not for the faint of heart. For many people, this may be too rich. But on the plus side, it will stop you from having seconds, so you can enjoy this pie all. week. long. This pie is awesome with a cup of tea and Netflix binges. I tested it that theory out for you on many occasions this week.
ALSO, I am extra excited for this year’s pie day because my brother is coming to visit! I haven’t seen him in years ever since he moved to England, but on Saturday, we celebrate!
There will be pies to be had, tea to be drunk and Friends to be binge watched (because for me, there is no upper limit to the amount of Friends reruns you can watch).
Smores Brownie Pie with a graham cracker crust. This recipe is perfect for a dessert that makes it feel like summer all year long.
- 1 1/2 cups graham cracker crumbs
- 6 Tbsp unsalted butter, melted
- 1/3 cup granulated sugar
- 5 Tbsp unsalted butter
- 5 Tbsp salted butter
- 1 1/4 cups granulated sugar
- 14 Tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- 25-30 large marshmallows
Preheat oven to 325°F.
For the crust: In a medium bowl, mix together the graham cracker crumbs, melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish. Set aside.
For the brownies: Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready.
Mix in the vanilla extract. Add the eggs one at a time, mixing after each addition. Add in the flour, beating with a whisk until fully combined. Do not overmix. Spoon into the crust.
Bake in the preheated oven for 28 minutes. Remove from the oven and top with marshmallows. Return to the oven and continue to bake for an additional 3-5 minutes to melt the marshmallows. If the marshmallows aren’t toasted, turn on your broiler for 1 minute. Remove from the oven and allow to cool to room temperature before slicing. Run a very sharp knife under warm water when slicing; it helps slice neat pieces.
Pie tastes best at room temperature or reheated the day it is made. Any leftover slices should be heated for about 30 seconds in the microwave. Store pie at room temperature for up to 7 days. Do not freeze