S’mores Pie

Preheat oven to 350°F degrees. Spray a 9-inch pie or cake pan with nonstick spray. Set aside.

In a large bowl using handheld or stand mixer, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.

Toss the flour, graham cracker crumbs, baking powder, and salt together until combined. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until combined.

Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be a bit tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer. Sometimes I spray the bottom of a spatula with nonstick spray to spread it around. Sprinkle the marshmallow creme with chocolate chips and marshmallows. Mold the remaining cookie dough into flat disc pieces and layer on top of the chocolate chips. You won't have enough dough to make one single layer, so some of the chocolate chips and marshmallow creme will be exposed. That is ok! You want to see the marshmallow on top. Sprinkle the top of the pie with some of the chocolate chips and marshmallows.

Bake the cookie pie for 25 minutes, or until the top is very lightly golden brown. Allow to coll for at least 30 minutes before digging in.

The cookie pie looks and tastes best on the same day. If you do have left overs you can cover and reheat in the microwave for about 20 seconds. It will help soften up the marshmallow.

Adapted from S'mores Cake by Sally's Baking Addiction