Gooey S'MORES Pie with Molly Yeh | Girl Meets Farm

All the classic flavors of decadent s'mores, but in pie-form! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3mBPZYv Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! S'mores Pie RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 6 hr 25 min (includes cooling and setting time) Active: 35 min Yield: 12 servings Ingredients Crust: 2 1/2 cups all-purpose flour, plus more for dusting 1 1/4 cups whole wheat flour 6 tablespoons granulated sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon kosher salt 1/4 teaspoon ground nutmeg 13 tablespoons cold butter, cut into cubes 1/2 cup cold shortening, cut into cubes 2/3 cup ice cold water 2 teaspoons white vinegar Filling: Four 4.4-ounce dark chocolate bars 3 to 4 cups mini marshmallows 1 large egg, beaten Glaze: 3 cups powdered sugar 3/4 cup cocoa powder 6 tablespoons milk 1/4 teaspoon kosher salt Sprinkles, for topping Directions For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms. Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours. For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper. Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely. For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GirlMeetsFarm #FoodNetwork #SmoresPie Gooey S'MORES Pie with Molly Yeh | Girl Meets Farm | Food Network https://youtu.be/KdcMVCiOv08