Thursday, August 2, 2012

S'mores Pie

Some desserts are so universally good, you feel like they could probably make you 100 new friends, end decades-long feuds and generally make the world a little better if only everybody could have some.  This is one of those desserts.  S'mores Pie.  Who doesn't like S'mores?  Nobody.  Nobody is the answer to that question.  Even people who think they don't like S'mores are probably just mistaken.  They'll figure it out one day, and then they'll look back at their old, S'mores-hating self and laugh at how wrong they were.

I've made this pie two times and both times I've screwed it up a the same part.  You see those nice, lightly browned marshmallows on top?  At one point during the making of this pie those were black, charred, blistery marshmallows.  They got that way because someone didn't pay close enough attention to the pie when it was under the broiler.  I won't say who.  You can probably figure it out.  Luckily for this person, charred marshmallow is extremely easy to remove, so after a new layer of marshmallows is put on and carefully browned, no one's the wiser (except everyone reading this...I really should have thought this through).

Seriously, make this pie.

S'mores Pie
adapted from Pastry Affair who adapted it from How Sweet It Is

2 Cups Graham Cracker Crumbs (about 30 square crackers or 15 big rectangular ones)
1/2 cups (1 Stick) Butter, melted

Chocolate Filling:
3/4 Cup Heavy Cream
3/4 Cup Milk
1 3/4 Cup Semi-Sweet Chocolate Chips
1/4 tsp. Salt
2 eggs, whisked
Bag of Large Marshmallows

Preheat oven to 325°F.  Stir together graham cracker crumbs and melted butter until well-mixed, then press evenly into the bottom of a 9 inch pie plate to make a crust.  bake for 8-10 minutes, until fragrant.

In a medium saucepan, heat cream and milk over medium heat until nearly simmering.  Remove from heat and whisk in chocolate chips and salt until smooth.  Slowly add in eggs and continue whisking until smooth.  Pour chocolate filling into graham cracker crust.

Bake for 15-20 minutes, or until chocolate filling doesn't jiggle when lightly shaken (took my pie closer to 25 minutes).  Remove from oven.

Using kitchen shears or a knife, cut large marshmallows in half and place in concentric circles on top of the pie.  If the marshmallows start sticking to your hands, just wet your fingertips a bit.

Set oven to broil.  Put the pie under the broiler and watch it very closely so that you can remove it once it's lightly browned.  This shouldn't take more than 2 minutes.  When you burn the top anyway, take the pie out and scoop off the charred remains of your marshmallows, then put a fresh layer on top.  Put it in the broiler again and watch it closer, this time.

Refrigerate pie for 2-3 hours, until set.  This pie is delicious cool or at room temperature, but it's even better warm.  Warm each slice in the microwave for about 20 seconds before eating.  Yum!

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