Easy Smores Tart

A finished easy chocolate s'mores pie still sitting in the barbecue.

Easy Smore pie is a perfect dessert for the end of a long day with only 4 ingredients, a few steps, and a sweet reward. The chocolate is pre-melted so the baking is mainly to puff and brown the marshmallow.

Keeping the recipe easy these instructions include a pre-made crumb crust, but if so include you can make this from scratch as well. The crust is placed into a skillet to help support it and protect the base and chocolate while browning the marshmallow.

You can use any chocolate for this, to add a twist try different brands and types of chocolate. You can even try to feel less guilty by adding some fresh berries or fruit (Note: This won’t actually make it healthier).

Easy Smores Tart Recipe

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A finished easy chocolate s'mores pie still sitting in the barbecue.
Easy Smore tart is a perfect dessert for the end of a long day with only 4 ingredients, a few steps, and a sweet reward.
Preparation 5 minutes
Cook 15 minutes
Ready in 20 minutes
Servings 12 Servings
CourseDessert
DifficultyBeginner
MethodBake
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Ingredients

  • 6 bars (1.5 oz) chocolate
  • 1/3 cup milk
  • 1 graham cracker pie crust
  • 1 bag marshmallows

Equipment

  • small pot
  • skillet
  • camp oven (closed grill or smoker)

Directions

  • Preheat the camp oven (closed grill or smoker) to a temperature of 300 degrees F (150 degrees C).
  • Gently melt the chocolate and milk while stirring until all melted and well combined. Do not let boil.
  • Place the pre-made pie crust in the skillet then pour in the melted chocolate.
    Tip: By placing the pie in a skillet it will make it easier to handle and protect the base/filling as the cast iron heats up, this also maximizes the heat to the marshmallow and getting a perfect brown crust.
  • Evenly spread the marshmallows over the top of the chocolate filling.
  • Place the skillet, with the smores pie in it, into the preheated camp oven. Cook until the marshmallows are golden brown.

Nutritional Information

Calories: 258kcalCarbohydrates: 41gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 92mgPotassium: 89mgFiber: 1gSugar: 27gVitamin A: 11IUCalcium: 18mgIron: 1mg

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About BBQ Ninja

Craig started his professional bbq career in 1994, then in 1997 joined forces with his mentor Garry Roark with Ubons BBQ of Yazoo. With my cooking partner Leslie Roark Scott they have made Ubons a worldwide name in the BBQ community cooking in festivals across the country and even in Australia. They also were showcased at the famous James Beard House as they brought a taste of southern cuisine to New York.

Learn more about BBQ Ninja
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