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Friday, May 25, 2012

S'mores Pie


I think s'mores are the quintessential summer dessert. Since Memorial Day is the unofficial start of summer, I wanted to make a s'mores dessert for the weekend.  I decided on this S'mores Pie -  graham cracker crust, chocolate filling and marshmallow meringue.  I made the chocolate filling the night before we ate the pie and let it chill overnight.  I made the crust and marshmallow meringue the next morning.  It only took a few minutes each day.  It was absolutely delicious.  This will be the perfect ending to your Memorial Day celebration!



S'mores Pie
(Printable Recipe)



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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12 comments:

  1. My son was looking over my shoulder as I read this recipe, and he said "When are you making this?"

    I'm generally not a pie fan (except pecan and pumpkin) but this one looks too darn good to overlook!

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  2. a cake is always the perfect ending of a day, I think. I have never cooked a pie like this (in Italy is not simple find marshmallow creme) but I hope I will do it like 'italian made'...your pie is so deliciuos!!

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  3. That looks delicious. I have a major sweet tooth. Usually my wife just buys treats like this. It'd be great to be able to make them ourselves.

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  4. I'm one of those creatures that doesn't like chocolate very much, but I love other types of cream pies and I would love to make this frosting! That really appeals and would go great over a cream pie.

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  5. This pie looks unbelievably good! What a perfect treat to kick off the summer festivities. I will be making it this summer for sure!

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  6. I can't wait to make this! I think my whole Memorial Day menu is from your blog. So happy I found it & you! Thanks for sharing!

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  7. oh em gee! that looks so good!!! my mouth is watering.

    http://beautyinthechaos.com

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  8. Hi! I have made this twice now, according to your directions and the center becomes soupy in just the few minutes that the meringue sets. It is delicious, but I can only serve it after it chills over night a second time. Am I doing something wrong?

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  9. Laurenjsclark - it could be that you aren't whipping the egg whites enough before you fold in the marshmallow creme or you could be deflating the egg whites a bit when you mix the marshmallow creme.

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  10. Sorry...I realize now that my first comment was unclear. The meringue is perfect, its the chocolate that becomes soupy, even after it chills over night and with only 5 minutes in the oven. Any thoughts? LOVE your blog by the way :)

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  11. I agree with Laurenjsclark, the pie really needs to chill overnight once the meringue is browned. I served after the meringue was cooled and it was a runny mess. It's looking much better this morning and will probably be perfect by dinner time tonight. Also the recipe has salt listed in the meringue ingredients, I added it with the sugar.

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