It was supposed to be father & sons campout weekend. But, one of the sons woke up with a raging case of the stomach flu, leaving the lot of us in for a weekend of wary couch-sitting combined with end-of-the-school year celebrating.
School is officially out today at 2:30 p.m. and the entire household is buzzing with delight. A few of us may also be buzzing from the obscene amount of sugar the teacher’s have seen fit to proffer the school children since 8:12 this morning.
So, how will we celebrate the final day of school and to mourn the missing of the annual man-child campout? Why, a neighborhood ice cream party in the afternoon and s’mores pie post dinner, that’s how. I can’t think of a finer way to gently–everrrr soooo gently–bring my children down from a day long sugar high than with a marshmallow infused pie, graham cracker crust and a plethora of chocolate bars. (Feeling rather reassured right now that our pediatrician doesn’t check in on us via blog. Phew.)
Since we’re likely to be up all night, watching enough Disney Channel kidcoms to burn the flu, corn syrup, and sleepiness from our bones, I also plan to soak up some time with the girls at Real Women of Philadelphia. If you’ve ever, ever pined for life in a grown up sorority house, where everyone you meet is as nice as pie, and can cook the dickens out of Philadelphia Cream Cheese, then you simply MUST join us over at the site. Come, friend me, check out the great recipes, and get inspired.
Maybe I’ll even see you there tonight. It’ll be like a girls night campout. Only from the comfort of our own beds, by the light of our computer screens.
Which, I must say, is my kind of camping.
No-Bake S’mores Pie
A creamy, dreamy chocolate and marshmallow mousse pie, flavored with my top secret “marshmallow flavor” combination. Of course, the very nicest thing about this recipe is that it doesn’t require a raging campfire or the heating of a single stove or burner to whip it up. Which makes it a perfectly cool way to indulge those s’mores cravings on hot summer nights! The other marvelous thing about this recipe is it’s so easy to add your own favorite s’mores touches to it. Toss in a scoop of peanut butter to make a Peanut Butter S’mores pie. A handful of walnuts and mini marshmallow add a delightful Rocky Road flavor to the recipe. No matter how you make it, I hope this delicious treat helps your own “home fires” burn with just a few s’more s’miles. Happy Camping!
4 (1.55 oz) milk chocolate bars (I used Hershey
8 ounce(s) of Cool Whip
13 ounce(s) of marshmallow creme
8 ounce(s) of cream cheese
¼ tsp. of french vanilla flavoring
⅛ tsp. of coconut flavoring
1 prepared graham cracker crust
2 tbsp. of crushed graham crackers
¼ cup(s) of mini chocolate chips
To prepare this recipe, you will need two large bowls. In the first bowl, microwave 3 of the chocolate bars for 20 seconds. Remove from microwave and stir. If the chocolate is still not melted, return to microwave for an additional 20 seconds, then remove and stir. Repeat this process until chocolate is fully melted. Remove bowl from microwave. To the melted chocolate, add approximately half the tub of Cool Whip, half the jar of marshmallow creme, and 4 oz. of the cream cheese Add the remaining Cool Whip, marshmallow creme, and cream cheese, as well as the french vanilla and coconut flavorings to the second bowl. Using an electric mixer, beat together the marshmallow-flavored mixture until light and fluffy. Transfer the electric mixer to the other bowl and beat together the chocolate mixture until light and fluffy. Using a spatula, transfer the white, marshmallow mixture into a large zip-top bag. Snip off one corner of the zip-top bag. Using approximately half of the marshmallow mixture, pipe several large dollops around the bottom of the crust through the cut corner of the baggie. Carefully spoon and smooth the chocolate mixture into the pie crust, on top of the marshmallow dollops. Pipe the remaining marshmallow mixture around the top of the pie crust and chocolate mixture. Garnish by sprinkling graham crackers, mini chocolate chips, and small squares of the remaining chocolate bar around the top of the pie. Refrigerate until ready to serve. Slice & enjoy!
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