1 pkg. Kinnikinnick S’moreables
3 tbsp. soft margarine
6oz. semisweet chocolate (finely chopped)
1 ½ cups Kinnikinnick Graham Style Cracker Crumbs
¼ cup+ 1 cup 32% whipping cream
1-7oz. jar Marshmallow Crème
2 tsp pure vanilla extract
2 tbsp. milk
8oz. cream cheese
1cup+1cup miniature marshmallows
¼ cup icing sugar
Optional: 4 oz. milk chocolate (grated or curled for garnish)
Preheat oven to 350°F. Line a 9 ½ inch deep pie dish with parchment paper or coat with pan spray.
For Base: Combine Kinnikinnick Graham Crumbs and margarine. Press into base and sides of prepared pie plate. Bake at 350°F for 10 minutes. Remove from oven and layer warm base with 1 cup marshmallows. Set aside.
For Filling: Whip 1 cup whipping cream with icing sugar. Set aside. In a small pot melt chopped chocolate and ¼ cup 32% cream. Set aside to cool slightly. In a medium bowl mix cream cheese and vanilla extract until soft. Slowly add chocolate mixture and mix until combined. Fold in 1 cup whipped cream until combined. Spread filling evenly over prepared crust. Set in fridge for 1 hour.
For Topping: Combine Marshmallow Crème with milk, mix until combined. Spread mixture onto prepared pie. Sprinkle with remaining miniature marshmallows and broken pieces of S’moreables. With a Crème Brule torch, brown marshmallow topping. Let set for 4 hours or overnight in fridge. Garnish with chocolate curls.