This slab pie is truly a masterpiece and I’m not afraid to say it. I made it for Kramer’s birthday barbecue last month. We were laying in bed one night, having our usual 10 minute conversation before rolling over and trying to go to sleep, when I asked what dessert he wanted for his birthday. We started thinking out loud (I think out loud to Kramer with most recipes – he is my Nielsen box). Something chocolate? Something peanut butter? He suggested something with s’mores. S’mores cake? S’mores cookies? How about a giant s’mores pie? A giant s’mores Pop-Tart! That was it. I had to make it. A s’mores Pop-Tart would be enough to feed a crowd while still being interesting and impressive. I had made a slab pie last year and people really enjoyed it. I love slab pies (like this Triple Berry Slab Pie) because you have the option of just cutting yourself a square and eating it with your hands. What better way to make a giant Pop-Tart, since they are meant to eaten with your hands, anyway?
I used my usual pie crust for this, as it’s never failed me before. I think that I even did an all butter crust this time around, although I really don’t recommend it. I know that a lot of people say that all butter crusts are the best, but maybe they’ve never worked with a half shortening, half butter crust. It rolls out like a dream and the shortening helps the crust hold up much better in summer baking conditions, as it has a higher melting point. Between that, and being sure to chill the dough for a minimum of 3 hours (this is key for any good pie crust), it’s what I consider to be the best. This crust has seen me through many a recipe and I’ll never abandon it. After the crust, though, I had to made my own chocolate filling (easy – thanks to A Cozy Kitchen) and my own marshmallow (scary). If you follow the blog, you’ll know that my Homemade Marshmallow Fluff fears were unwarranted – the recipe from Chow was flawless. After that, it was just a matter of slapping everything together and baking for about an hour. This giant Pop-Tart turned out beautifully. A buttery crust, a rich chocolate interior and plenty of creamy marshmallow goodness is the perfect way to make a crowd of people smile with nostalgia. I know it seems like a bit of work, but you can make everything separately and then build the pie on another day. It’s worth it!
It’s funny that I’m posting the pie today, because we had another barbecue over the weekend (sadly, sans pie, but with lots of giant chocolate chip cookies). We did another clam bake, which went swimmingly last year so we decided to go for broke and try it again. I think that this year’s was even better than last year’s. We had mountains of clams, shrimp, sausage, corn and potatoes, alongside plenty of homemade bread. That was Saturday. On Friday, Kramer and I each had drinks with separate friends, then met up back home, ordered Vietnamese food and got to bed early, in preparation for the next day’s events. On Sunday, we slept in a bit, then I made some roasted pork and more cookies for another friend’s barbecue, although this time Kramer and I were not in charge of food, so we were able to sit back, relax and watch another couple man the grill. There was brisket and grilled wings, so I was happy. We walked home after the barbecue, then stopped by a bar for a few drinks and to watch the US play in the World Cup. Kramer and I treated ourselves to some ice cream that night (we deserve it!) and got to bed early enough to wake up rested and ready to go on Monday morning. It was a fun, food-filled weekend, indeed.