Desserts
S’mores Pie
Makes 12 servings
S’mores Pie
Makes 12 servings
All the flavors of a s’more, right down to the toasted marshmallow topping, served up in a slice of pie.
Ingrédients
- Graham Cracker Crust:
- 1½ cups graham cracker crumbs (9 full sheets if preparing at home)
6 tablespoons unsalted butter, melted, plus more for the pan
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
pinch kosher salt - Chocolate Filling:
8ounces milk chocolate, chopped
1cup heavy cream
½teaspoon pure vanilla extract
¼teaspoon kosher salt - Marshmallow Topping:
¾ cup granulated sugar
3 large egg whites
½ teaspoon pure vanilla extract
¼ teaspoon cream of tartar
pinch sea salt
Preparation
- Preheat the oven to 350°F with the rack in the middle position.
- In a medium bowl, stir together the graham cracker crumbs, butter, sugar, cinnamon, and salt. Bake until set and just starting to turn lightly brown, about 10 minutes. Transfer to a wire rack to cool completely.
- While the crust is cooling, prepare the filling. Fit the mixer with the whisk attachment. Put the chocolate in the mixing bowl. Put the cream in a small saucepan. Bring to a strong simmer over medium heat. Pour the hot cream over the chocolate and allow to sit for about 5 minutes. Add the vanilla and salt, and then whisk on speeds 2 to 3 to fully combine.
- Put the bowl with the chocolate ganache into the refrigerate for . After an hour, put the bowl back onto the stand mixer. Again using the whisk attachment, on Speed 3 until the mixture is lightened, smooth, and pale brown. Stop to scrape down the sides and bottom of the bowl as needed to be sure the ganache is evenly whipped.
- Transfer the whipped ganache to the cooled crust, and smooth into an even layer. Chill while preparing the topping.
- Clean the mixing bowl and whisk very well. Set a saucepan of water on the stove and bring to a low simmer.
- Put the sugar and egg whites into the clean mixing bowl. Set over the pot of simmering water. Whisking constantly with either the stand mixer chef’s whisk or a traditional hand whisk, stir until the sugar is dissolved and the mixture is body temperature. This should take only about 2 minutes.
- Transfer the bowl with the sugar mixture to the stand mixer. Add the vanilla, cream of tartar, and salt. Using the whisk, whip on speeds 6 to 8 until thickened, and then increase to speeds 10 to 12 until the mixture is shiny and has medium-stiff peaks.
- Pile the marshmallow topping over the ganache. Using either a kitchen torch or the broiler in the oven, brown the top until evenly toasted.
- Serve immediately.
