This pie – like its cookie counterpart – makes you want s’more.
Dry conditions and a fire ban has put an end to our campfires – and with it our nightly s’mores. This is probably a good thing – s’mores should not become a bedtime ritual for me – nonetheless the kids were disappointed, so I recalled a s’mores pie I had seen and decided to make one. It was easy – a simple ganache (hot cream into which chopped chocolate is melted), whisked with an egg and baked in a graham crust. Since we still had bags of marshmallows in the cupboard, including mini ones that it turns out don’t roast over a fire so well, I used them as a topping rather than whip up a batch of marshmallowy fluff from scratch. It streamlined the process while making the pie a bit more authentic – I scattered them over the cooled chocolate filling and broiled it.
*NOTE: marshmallows brown VERY QUICKLY under the broiler. Keep an eye on them – the pie may need less than a minute to turn golden.
Start with a premade graham crust if you need to, but they’re simple to make from scratch – mix 1 1/4 cups graham crumbs (regular or chocolate) with 1/4 cup melted butter and press into the bottom and up the sides of a pie plate. Bake in a 350°F oven for 5-8 minutes, until just pale golden around the edges, while you heat up the cream. Add chopped chocolate to the hot cream in the pot, 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 and bake. Cool, top with marshmallows and broil. I imagine you could make wonderful tarts as well – start with prebaked pastry tart shells.
Gooey Chocolate S’more Pie
Adapted from this one.
1 graham cracker crumb crust, baked
1 cup whipping cream
8 oz. good-quality bittersweet chocolate, chopped
1 large egg
2-3 cups mini marshmallows
Preheat 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.