Ahh sweet Friday. 

I always love when this part of the week comes.  Especially when we have a full weekend planned.  Well, half of a weekend, anyway.  Tomorrow is the annual Brew At The Zoo.

I did a review of last year's festivities and it was a blast… and this time Andy gets to join.  So it's bound to be tons of brilliant fun.  So stay tuned for that.

And yesterday, I drove down to Danville, KY.  I met up with a few other food bloggers from the state (including Mindy from The World In My Kitchen, Lori from Fake Food Free, Fiona from Crazy Englishwoman Cooks, Beth from The Goodness of the Garden, Rona from Savoring Kentucky, Deanna from Mirabelle Creations, and Carolyn & Erin from Bourbon & Beans).  More on that next week, of course!  But it was so fun to finally meet in person – everyone was so friendly and warm, just like they are on all of their blogs!

Anyway, let's talk about everyone's favorite campfire treat.  I'll be the first to tell you that I am not a camping person.  AT ALL.  Bugs.  Nature.  No running water.  Yeah… I can't handle that very well.  But s'mores.  Those I can do.  And thank goodness I don't have to be in the middle of a forest to indulge in them! 

But actual s'mores can be somewhat messy (but I'm sure that's half the fun, right?) – so as soon as I saw this neat little pie over at The Pastry Affair, I knew I had to try it.  Andy said this was THE best dessert I've made ever.  EVER.  Personally, I don't think so – it was really rich, but I think chocolate ice cream is rich, so don't take my word.  Take Andy's.  After all… he knows best.

Adapted from The Pastry Affair's Recipe

Graham Cracker Crust

2 cups honey graham crackers, about one sleeve
8 tablespoons (1 stick) butter, melted
2 teaspoon cinnamon

Chocolate Filling
3/4 cup heavy cream
3/4 cup milk
6 ounces semisweet chocolate, chopped
4 ounces bittersweet chocolate, chopped
Pinch of salt
2 eggs, whisked
1 bag of large marshmallows

Chocolate sauce (I used a bottled kind, but you could easily make your own), optional

Preheat oven to 325 F.

In the bowl of a food processor, pulse the graham crackers until finely crumbled.

Add cinnamon and melted butter and pulse until combined and the mixture resembles wet sand. Press mixture into a 9 inch pie plate. Bake for 8-10 minutes, or until fragrant.

Keep oven running.

In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and salt. Stir until chocolate has melted and is smooth. Slowly add whisked eggs and mix until smooth and slightly thickened.

Pour chocolate filling into baked pie crust. Bake for 30-35 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven.

Cut marshmallows in half and place on top of the pie until covered.

Set oven to broil. Place pie under the broiler and lightly toast the marshmallows, about 2 minutes – but watch the marshmallows carefully because everybody's oven is different and you could go from toasted to crazy, nasty burned in a matter of seconds.

Drizzle with chocolate sauce, if desired.  Chill pie in the refrigerator to set for 2-3 hours.

Cut into slices and enjoy!

So yeah, I let Andy have half of the pie and took the other half to work.  Needless to say, it was a winner all around.  If you're a chocolate lover – you have got to try this!

Have a great weekend everybody!