S'mores Pie
S'mores Pie
graham cracker crust:
1 1/2 cups finely crushed graham crackers
2 tablespoons granulated sugar
1/2 teaspoon coarse kosher salt
6 tablespoons unsalted butter, melted
meringue:
6 egg whites
3/4 cup granulated sugar
chocolate cream filling:
3 tablespoons unsweetened cocoa powder
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups skim milk
1 cup whole milk, heavy cream or half 'n' half
3 egg yolks
4 ounces bittersweet chocolate, finely chopped
2 tablespoons cold unsalted butter
1 teaspoon vanilla
Cook's Note: Instead of meringue, the pie can also just be topped with whipped cream, which I actually prefer over meringue. Another alternative to meringue would be marshmallows, which you can toast with a brulee torch, or for a few minutes under the broiler.
Bake the Crust:
Preheat the oven to 325. In a deep-dish pie pan, combine the graham cracker crumbs, sugar and salt. Drizzle with the melted butter and toss with a fork to moisten. Press the crumbs evenly against the bottom and up the sides of the pan. Bake for 10 minutes and set aside.
Raise the oven temperature to 350.
Prepare the Meringue:
In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until frothy. Gradually sprinkle in the sugar and continue whipping until stiff peaks form. Cover the bowl and set aside.
Cook the Filling, Bake Meringue, and Chill Pie:
In a saucepan, combine the cocoa powder, sugar, cornstarch and salt. Whisk in the milk, cream and egg yolks. Over medium heat, slowly bring to a boil, while whisking constantly. Once it boils, continue cooking and whisking for two minutes until very thick. Remove from the heat and whisk in the chopped chocolate, butter and vanilla.
Spread the chocolate filling over the crust. Spoon or pipe the meringue onto the hot filling. Bake at 350 until the meringue is golden brown.
Chill pie for 3-4 hours, until filling is set.
Yields 8-10 servings
Recipe from Curly Girl Kitchen