S’more Pie

Smore+Pie
You are just going to have to trust me that this pie is like “sitting by the campfire, roasting marshmallows to golden brown, placing them between two graham crackers with a rich slice of chocolate, and eating them without making a mess” in a pie.  This recipe for s’more pie takes all the mess out of the yummy.
 
The recipe calls for a graham cracker crust.  Since having a 15 month old means that I have an unlimited supply of graham crackers around I made my own.  However, you can also just use a premade from the grocery store. 
 
The recipe calls for letting the marshmallow layer chill for at least 3 hours.  Time got away from me when I made this and it was only in the fridge for about 2.  You can see how gooey the marshmallow is in the picture.  Totally ok as the flavor was fabulous but it was easier to serve the next day after it had chilled longer (although very little was left).
 

Serving suggestion: Slice this pie thinly as it is R.I.C.H.

S’more Pie
adapted from Gourmet Magazine

Chocolate Cream Filling
7 oz milk chocolate, chopped (or chips)
1 cup heavy cream 
1 large egg, at room temperature for 30 mins 

Marshmallow Filling
1 teaspoon unflavored gelatin 
1/2 cup cold water 
3/4 cup sugar 
1/4 cup light corn syrup 
1/2 teaspoon vanilla 
Vegtable oil for greasing 

Making the Chocolate Cream Filling:
1. Make graham cracker crumb crust and reserve.

2. Put oven rack in middle position and preheat oven to 350ºF. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

3. Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Making the Marshmallow Topping:
1. Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

2. Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260ºF, about 6 minutes.

3. Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown the Topping:
1. Preheat broiler.

2. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Be careful as this process can smoke a bit.

3. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

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