This was officially the summer of Beach BBQs for me. Never in an entire summer have I had so many hotdogs (with skin! Thanks to Kel I’ve discovered hot dogs with casings and I’ll never settle for anything less again!), burgers (Queenie made hers with BACON in the patties!), wings (Dave’s Mom’s famous wings are better than the hype), and skirt steak (marinated in Brennan’s mysteriously green sauce). So many food-skilled friends, its fantastic.


Close to the end of summer, this past weekend we had another. And to prove myself worthy of being in such great meaty presence, I brought a s’mores pie.

This pie was originally going to attend Deb’s rooftop housewarming party on Saturday night, but after summerstreets exhaustion, I started making it way too late and halfway through.. realized by the time I’d be done… I’d miss the party entirely! Not to worry, it was not missed, though it would have been in happy company with the plates of homemade cookies by Ada and carrot cheesecake. (I think that’s what I’d overheard it was!)

The s’mores pie arrived bright and early at the beach on Sunday… earlier than the plates and utensils. Luckily, our scrappy friends fashioned a quick plate from a Coors box, and we wiped off and recycled the “grill fork” (a plastic one Mike finagled from the food stand).

BBQ sponsored by Coors Light.
Eating pie off a Coors Light plate.

Flipping Q’s burgers with a nifty Coors Light spatula.

Don’t worry, we didn’t ghetto-bbq the entire afternoon. A hot dog, burger, slice of pie divided, and 2 rounds of beers later, the rest of our group arrived with real utensils.

S’mores Pie, a cross section

S’mores Pie (Adapted from smitten kitchen)

  • 1-1/2 cups of crushed graham crackers
  • 5 tbsp of butter
  • 2 tbsp of sugar
  • 1/8 tsp of salt
  • 7 oz of bittersweet chocolate, chips or chopped
  • 1 cup of whole milk
  • 1 egg (room temp)
  • 1 jar of marshmallow fluff

Preheat oven to 350. Combine the crushed crackers with the sugar and salt, pour in butter, mix well and pat into the bottom and sides of a greased 9″ pie pan. Bake for 15 minutes.

While waiting for the crust to cool, warm the milk to gently boiling and pour over the chocolate to melt. Stir until the chocolate has completely melted, and then add the egg and a pinch of salt. Whisk.

After the crust is at room temp (about 45 minutes), pour chocolate into the pie crust. Cover the edges with foil to avoid burning the sides of the pie. Bake at 350 degrees for 25 minutes, until the center is gently set. Cool for at least an hour.

I didn’t have the time, energy, nor patience to make my own marshmallow topping so at Kel’s suggestion I used a jar of marshmallow fluff. The day of the BBQ, I took the pie out of the fridge (where it sat overnight) and spooned on the fluff. Using a culinary torch, I browned the top. Then I left the room to avoid drooling all over it.