S’mores Pie
User Reviews
4.7
9 reviews
Excellent
S’mores Pie
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This is one seriously dreamy pie! All the flavors of s'mores - graham cracker, rich chocolate and melty marshmallows in pie form.
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Ingredients
- 10 graham cracker whole sheets, finely crushed (about 1 1/3 cups crumbs)
- 6 Tbsp unsalted butter, cut into 1-Tbsp pieces
- 1/8 tsp (heaping) salt
Filling
- 6 oz semi-sweet chocolate, finely chopped
- 6 oz milk chocolate, finely chopped (or an additional 6 oz semi-sweet if desired)
- 2 Tbsp unsalted butter, diced into pieces
- 3/4 cup heavy cream
Topping
- 3 large egg whites
- 3/4 cup (150g) granulated sugar
- 1/8 tsp salt
- 1/8 tsp (slightly heaping) cream of tartar
- 1/2 tsp vanilla extract
Instructions
Make the Crust
- Preheat oven to 350 degrees F. In a mixing bowl, stir together graham crackers, melted butter, and salt until evenly moistened.
- Firmly press mixture into the bottom and up the sides of a 9-inch (about 1 1/4-inches deep) pie plate or a 9-inch non-stick tart pan. Bake in preheated until golden brown, about 8 to 9 minutes. Remove from oven and allow to cool completely.
Make the Filling
- Place chopped semi-sweet chocolate, milk chocolate and 2 Tbsp butter in a mixing bowl. Bring cream just to a very light boil in a small saucepan. Pour hot cream over chocolate mixture and stir until melted*.
- Pour mixture into cooled crust and spread into an even layer. Chill in refrigerator 1 hour until set.
Make the Topping
- Add egg whites, sugar and salt to a very clean heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until it registers 160 degrees on a candy thermometer, about 3 - 5 minutes.
- Remove bowl from saucepan, add cream of tartar and beat mixture with an electric stand mixer fitted with a whisk attachment on moderately high speed until stiff glossy peaks form, about 5 - 8 minutes. Add in vanilla just near the end.
- Spread fluff mixture over set chocolate filling. Toast topping with a kitchen torch. Cut into slices when ready to serve. Store pie in refrigerator up to 3 days.
Notes
- *If the chocolate doesn't melt entirely, you can put the mixture in the microwave and melt on 50% power in 15 second intervals, stirring well between until smooth.
- *If the chocolate doesn't melt entirely, you can put the mixture in the microwave and melt on 50% power in 15 second intervals, stirring well between until smooth.
- Make sure no drop of egg yolk gets into the marshmallow meringue mixture. Even the smallest amount of egg yolk can ruin a meringue.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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