Smores Pie Experiment

The other day, my Scott was watching the Food Network.  I'm not sure what he was watching, but Guy was making a smores pizza...on a pizza crust.  I wasn't entirely pumped about smores on crust, but it got the old wheels a turning.  I decided that instead of a pizza, he should just make a pie with graham cracker crust.   It sounded good, so I had to experiment.

My next trip to the grocery store, I bought:  a pre-made graham cracker pie crust, Hershey bars, marshmallow creme, and chocolate chips.  I started by layering the chocolate on the graham.

Then I added the mallow.  This just needs to be lobbed on.  It will smooth itself out as it rests for a few minutes.

Then I melted some chocolate chips in the microwave, put them in a baggie, trimmed a corner, and squeezed.  I then baked the pie at 350 degrees for an undetermined amount of time.  It was just until it felt right...

I pulled the pie out, turned on the broiler, put it back in, let the mallow turn golden brown (It is smores pie, afterall!), pulled it out, cut it, and ate it.

In hindsight, there are a couple of things I would do differently.
 #1--I would let it cool for a few minutes before cutting.  Marshmallow is a goopy monster, especially when melty hot.  This leads to runny pie pieces and unpretty presentation.
 #2--I would make my own thicker crust OR add a layer of graham crackers within the layer of marshmallow creme.  The goop was a little overpowering and more graham was needed.  If adding graham, why not add a little more chocolate too?  There's no such thing as too much chocolate!

This was the fastest and easiest dessert of all time.  I will be trying it again in the near future!

Lingering thought of the day:  I LOVE that my street is lined in flowering trees.  They are gorgeous.  However, I do not look forward to them smelling like rotten fish, and they will.  Why is it that I decided to write about my stinky fish tree in a cooking post?  Doesn't that just whet your appetite?  Goodness gracious...