Storage :

• To Store: This s’mores pie can be stored at room temperature, covered with plastic wrap, for up to 3 days.
• To Freeze: I do not recommend freezing this pie as the marshmallow creme filling may thaw well from frozen and can compromise the texture of the baked s’mores pie filling.
• To Reheat: You can rewarm individual slices in the microwave for 20-30 seconds or just until the chocolate and marshmallow creme filling is soft.

Tips :

• Go for a 9-inch pie dish for the ideal balance of crust to filling. If you use a deeper dish, it might throw off the cooking time and make the marshmallow topping too dark before the rest of the pie is done.
• Pre-bake the graham cracker crust for 8-10 minutes at 350°F before filling it with chocolate or marshmallows. This helps set the crust to prevent it from becoming soggy from the filling.
• If you want perfectly toasted marshmallows, after the pie is done baking, set your oven to the broiler setting and move the pie to the top rack. Broil for 30-60 seconds, keeping a close eye on it so the marshmallows don’t burn. You can also use a kitchen torch to get that perfect golden-brown, slightly crispy top!
• Make sure that you cool your pie to room temperature before slicing with a sharp knife. If it’s too warm, it might still be quite gooey and not hold its shape as well when sliced and served. You can certainly eat the pie while it is still very warm if desired though!