I am starting to become a fan of the s'more. It seems like there really isn't anything more simple than the campfire treat. But in the winter when you have a hard time coming by a campfire, this is a great alternative. It is really rich and delicious.
S'more Pie
Recipe Source: TheNoshery.com
Crust
5 Tablespoons Butter, melted, plus additional for greasing
1 1/2 cups Graham Crackers
2 Tablespoons Sugar
1/8 teaspoon Salt
Chocolate Cream Filling
7 oz fine-quality Bittersweet Chocolate, finely chopped
1 cup Heavy Cream
1 large Egg, at room temperature for 30 minutes
Marshmallow Topping
1 teaspoon Unflavored Gelatin
1/2 cup Cold Water
3/4 cup Sugar
1/4 cup Corn Syrup
1/2 teaspoon Vanilla
Vegetable Oil for greasing
Graham Cracker Crust:
1. Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.
2. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
2. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
Chocolate Cream Filling:
1. Put oven rack in middle position and preheat oven to 350°F. 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, pour into graham cracker crumb crust.
1. Put oven rack in middle position and preheat oven to 350°F. 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, pour into graham cracker crumb crust.
2. 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.
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 260°F, 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 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. 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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