S'mores Pie

Chocolate Filling

2 Tbsp unsalted butter

1 1/3 cups semisweet chocolate, chopped

1 tsp vanilla extract

2/3 cup granulated sugar

3 Tbsp cornstarch

2 Tbsp unsweetened cocoa powder

1/8 tsp salt

3 large egg yolks

1 cup heavy cream, divided

2 cups milk


Crust

1 1/2 cups graham cracker crumbs

6 Tbsp melted butter

3 Tbsp powdered sugar


Marshmallow Meringue

1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme

3 large egg whites

1/8 teaspoon salt

1/4 cup sugar


Filling:

Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside. In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks. Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.


Crust:

Combine all ingredients and press against sides and bottom of 9-inch pie pan. (I use a measuring cup to do this - works great!)  Spread chocolate filling into crust.



Meringue:

Preheat oven to 400°F.


Scrape marshmallow creme into large bowl. In another large bowl, beat egg whites and salt until foamy with an electric mixer. Slowly add sugar, and beat until stiff and glossy peaks form.  Fold egg whites into the marshmallow creme, stirring just until incorporated. Spread meringue over top of chocolate filling, mounding slightly in center and swirling with knife to create peaks.


Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 5 minutes. Let stand at room temperature until meringue is cool.


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