S'mores Pie

This S'mores Pie combines a graham cracker crust, chocolate silk pie, and toasted homemade marshmallow fluff for a decadent dessert. It's like eating a s'more in pie form!

You'll first prep the graham cracker crust and bake it in the pie dish. Then you'll make the chocolate silk pie filling and add it to the crust. Once that chills for 4-6 hours you can make the homemade marshmallow fluff, add it on top, and toast it with a kitchen torch.

A FEW NOTES BEFORE WE GET STARTED

Room Temperature Ingredients:

• Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
• Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.

Measuring Your Ingredients

• I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
• However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Preheat oven to 350º. Blend graham crackers in a food processor until they are a fine, sandlike consistency. Add in melted butter and sugar and blend until the crumbs start to clump together.

Pour the crumbs into a pie dish. Use a small measuring cup sprayed with cooking spray to carefully press the crumbs down until they cover the bottom and sides of the pan. Run the back of a spoon along the corner to create a curve. This will help keep the crust together when you cut into the pie.

Bake for 10 minutes. Set aside to cool slightly. Melt chocolate in a double boiler or microwave. If using a microwave, melt in a microwave safe bowl for 15 seconds at a time, stirring in between until it is fully melted. Set aside.

Using a double boiler or a heatproof bowl over a pan of water (water cannot touch the bottom of the bowl), combine the eggs and sugar. Stir constantly until a candy thermometer reaches 160º. Pour through a sieve into a bowl and let cool.

While the egg mixture cools, use a stand mixer or handheld mixer and a whisk attachment to whip the heavy cream on medium-high until somewhat stiff peaks have formed. Set aside.

Using a stand mixer with a paddle attachment and clean bowl, blend the butter on medium speed until light and fluffy.

Add the egg mixture, melted chocolate, and vanilla, scraping down the sides of the bowl as needed. Continue to mix on medium speed for about 2 minutes.

Scrape down the sides of the bowl before gently folding in the whipped cream. You can do so by adding half, scraping around the sides and bottom of the bowl and carefully cutting through the mixture. Repeat this as the whipped cream continues to disappear into the chocolate. Add the rest of the cream and repeat, but be careful not to over mix or flatten the mixture.

Gently pour the chocolate mixture on top of the graham cracker crust and place plastic wrap directly over it. Chill for 4-6 hours until firm.

Once the pie is chilled, stir together the egg whites, sugar, and cream of tartar in a double boiler. Continue to stir constantly until mixture reaches 160º F on a candy thermometer.

Transfer to a mixing bowl, add in the vanilla, and mix with the whisk attachment on medium-high speed for 3-4 minutes followed by high speed for another 5-6 minutes until stiff peaks have formed.

Remove the plastic wrap from the pie and if needed use the back of a spoon to gently smooth out the top to remove any lines from the plastic wrap.

Carefully pile the marshmallow fluff on top of the pie and use an offset spatula or spoon to spread it out evenly. Gently use a kitchen torch to toast the marshmallow fluff. Enjoy!

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