Chocolate S’mores Pie
There’s a fire ban in BC, which means an end to our late-night s’more making. We’ve been cut off. Which is probably a good thing – s’mores are something I could get along just fine without. But then I thought to impress the kids with a s’mores pie – something I’ve seen around this here world-wide inter-web. As usual I took some guidance, and then did a bit of improv. We still had bags of marshmallows left, including mini ones (that it turns out don’t roast so well) and so rather than whip up a batch of marshmallowy topping from scratch (I’d rather be playing or reading or kayaking) I scattered an easy truffle-filled crust (hot cream and chopped chocolate, whisked until smooth, with an egg whisked in and baked) with mini marshmallows and broiled it.
*NOTE: marshmallows brown VERY QUICKLY under the broiler. Don’t, for example, slide the pie under the broiler and go sit down at your laptop to document the recipe, or after a mere 3 minutes billowing smoke will emerge from the oven, and it will be coming from this:
(Fortunately it made a charred cap I merely lifted off and started again with new marshmallows. No one noticed the blackened crust edge I picked off.)
Start with a premade crust if you need to – but they’re simple to make from scratch. Bake it just until set while you heat up the cream; add chopped chocolate to the pot, take it off the heat and let it sit for a few minutes, then whisk until smooth. Whisk in an egg and a pinch of salt and pour it into the crust, then bake. Top with marshmallows and broil. Easy.
Chocolate S’mores Pie
To make a graham crust mix 1 1/4 cups graham crumbs with 1/4 cup melted butter and press into the bottom and up the sides of a pie plate. To bake it, stick it in a 350°F oven for 5-8 minutes, until just pale golden around the edges. Adapted from this one.
1 graham cracker crumb crust, baked
Filling:
1 cup whipping cream
8 oz. good-quality bittersweet chocolate, chopped
1 large egg
pinch salt
2-3 cups mini marshmallowsPreheat oven to 350°F. Bring the cream to a simmer in a small saucepan, and put the chocolate in a bowl. Pour the cream over the chocolate and let sit a few minutes, then whisk until smooth. Whisk in the egg and salt. Pour into the crust.
Bake for 25 minutes, until filling is softly set but still trembles slightly in the middle when you gently shake it. If it starts to darken around the edges, loosely cover the edge of the pie with a pie shield or foil. Cool completely on a wire rack. (Keep the pie shield or foil in place – it’ll come in handy when it goes under the broiler.)
Pile the marshmallows on top of the cooled filling and preheat the broiler. Broil the pie for a minute – it browns quickly, so check it after 30 seconds – until the marshmallows are golden brown. Cool for 10 minutes before slicing with a sharp knife dipped in hot water, then wiped dry (do this before you cut each slice). Serves 8.
July 27 2010 | dessert | 20 Comments »
