S’mores Skillet Pie: Our New Favorite Way To Enjoy The Campfire Treat

Make graham cracker crust:

Preheat oven to 350°F. Stir together cracker crumbs, butter, brown sugar, and 1/2 teaspoon of the salt in a medium bowl until the texture of wet sand. (Mixture should clump together when squeezed in your hand; if it doesn’t, add more melted butter, 1 tablespoon at a time, until that consistency is reached. This will ensure a sliceable crust).

Press crumb mixture into skillet:

Using your fingers and the flat bottom of a dry measuring cup, press crumb mixture evenly in the bottom and 1 1/2 inches up the sides of a 10-inch cast-iron skillet.

Bake crust:

Bake in preheated oven until lightly browned, about 10 minutes. Cool completely, about 30 minutes.

Make ganache:

While crust cools, combine semisweet and bittersweet chocolate in a medium heat-proof bowl.

Microwave cream in a microwave-safe measuring cup on HIGH until hot to the touch but not boiling, 2 to 2 1/2 minutes. Pour over chocolate, stir to incorporate, and let sit 2 minutes.

Add vanilla:

Whisk chocolate mixture until smooth, about 1 minute. Whisk in vanilla and remaining 1/4 teaspoon salt.

Add ganache to crust, and chill:

Pour ganache into cooled crust. Chill in refrigerator, uncovered, until firm, about 2 hours.

Arrange marshmallows:

Preheat broiler with a rack about 7 inches from the heat source (center rack). Arrange miniature and large marshmallows decoratively over top of ganache.

Broil marshmallows:

Broil pie until marshmallows are puffed and golden brown on top, 1 1/2 to 2 minutes, rotating pie occasionally.

Serve immediately.