Preheat the oven to 350°F. Lightly spray a 9 inch pie dish with non-stick baker’s spray and set aside.

To a large mixing bowl add the unsalted butter and granulated sugar. Beat for 1-2 minutes or until light and fluffy using a hand mixer on medium-high speed.

Add the egg and vanilla extract to the butter mixture and beat again until well combined and smooth.

To the bowl of wet ingredients, add the all-purpose flour, finely ground graham cracker crumbs, baking powder and salt. Mix just until combined and the crust mixture forms a ball. Divide the dough in half.

Press half the graham cracker dough into the bottom, and up the sides, of the prepared pie dish being sure to press the dough out evenly in the dish.

Spread the marshmallow creme into a single layer in the bottom of the crust.

Set aside ⅓ cup of the roughly chopped Hershey’s milk chocolate candy bars. Use the remaining chopped chocolate bars to evenly spread over the marshmallow creme in the pie dish.

Sprinkle ⅔ cup of the mini marshmallows over the chopped chocolate bars.

Place the other half of the graham cracker crust dough onto a large piece of parchment paper, on the counter, and press into a 9 inch round disc.

Place the disc of dough onto the top of the smores pie. Using your finger tips, gently press, and seal, the edges together.

Bake in the preheated oven for 10 minutes, remove from the oven and top the warm crust with the remaining ⅓ cup mini marshmallows and ⅓ cup chopped Hershey’s milk chocolate candy bar.

Return the smores pie to the oven and continue to bake for another 8-10 minutes or until the crust is lightly golden around the edges, the marshmallows have lightly browned and chocolate is melty.

Remove the smores pie from the oven and allow it to cool at room temperature for 45 minutes to 1 hour or until cool enough to slice and serve. If too warm, it might still be quite gooey and not hold its shape as well when sliced and served.