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S’mores Pie Fries

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  0 reviews
  • 15 min prep time
  • 35 min total time
  • 7 ingredients
  • 12 servings
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Combine two favorites—s’mores and pie—to make one ridiculously decadent summertime treat.

Amy Erickson Recipe by Amy Erickson
November 22, 2013

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
cup hazelnut spread with cocoa
1/2
cup graham cracker crumbs
1
egg, beaten
1/4
cup cream cheese spread
1/4
cup marshmallow creme
Miniature marshmallows

Steps

  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2 Unroll pie crusts. Spread hazelnut spread evenly onto 1 of the crusts. Top with remaining pie crust, gently pressing to seal. Brush beaten egg evenly over top; sprinkle evenly with graham cracker crumbs.
  • 3 Cut into 1-inch-wide strips. Cut each strip once crosswise so “fries” aren’t too long. Place in single layer on cookie sheet.
  • 4 Bake about 20 minutes or until light golden brown and firm. Remove from cookie sheet to cooling rack. Cool.
  • 5 Meanwhile, stir together cream cheese and marshmallow creme. Top with marshmallows; torch until dark and gooey.
  • 6 Serve “fries” with dip.
  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2 Unroll pie crusts. Spread hazelnut spread evenly onto 1 of the crusts. Top with remaining pie crust, gently pressing to seal. Brush beaten egg evenly over top; sprinkle evenly with graham cracker crumbs.
  • 3 Cut into 1-inch-wide strips. Cut each strip once crosswise so “fries” aren’t too long. Place in single layer on cookie sheet.
  • 4 Bake about 20 minutes or until light golden brown and firm. Remove from cookie sheet to cooling rack. Cool.
  • 5 Meanwhile, stir together cream cheese and marshmallow creme. Top with marshmallows; torch until dark and gooey.
  • 6 Serve “fries” with dip.
 
No nutrition information available for this recipe
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