Chocolate.Smores.Pie

Chocolate Smores Pie

Yes, you did hear that right. A pie version of smores. A tribute to my sister who will eat smores that have been 'cooked' in the microwave. Graham crumbs, chocolate, marshmallows in a pie!

This is FAR from healthy, so if you are looking for something healthier, I would suggest to skip this.

For the crust I used a general cheesecake crust:

• 1 1/2 c. graham crumbs
• 2 tbsp granulated sugar
• 5 tbsp melted butter
• (next time I would totally add coconut to the crust to add a bit of a crunch)

Firstly, don't forget to butter or grease the pan, otherwise its a nightmare to get out! Cook the crust at 350 degrees until it is just about firm, usually about 10 minutes. Then let it cool to room temperature

The chocolate part. I created a ganache filling.

• 1c. heavy cream
• 1 egg- room temperature
• 1 1/2 c. semi-sweet chocolate

In a pot, bring the cream to a boil, while it is heating to a boil, place the chocolate chips in another bowl. Once the cream has boiled, pour the cream directly on-top of the chocolate chips. Think of it as if your freezing cold and you climb under the covers, you just melt into the warm environment of the comfort of the warm covers. This is what the cream does to the chocolate chips, when you start to see the chocolate chips melting, using a whisk, whisk the cream and the chocolate together until silky smooth. Whisk in the egg, then pour into the crust.

Place tinfoil around the edges of the pie (or otherwise the edges may get too done). Bake ganache at 350 degrees for approx. 30 mins, depending on your oven or until the ganache will jiggle in the middle, but is otherwise fairly firm.

Marshmallow topping:

• 1/2 c. cold water
• 1/4 oz package of gelatine
• 3/4 c. sugar
• 1/4 c. light corn syrup
• 1/2 tsp vanilla or 1/5 to 1/4 of a vanilla bean

Bring to a boil the sugar, corn syrup, and 1/4 c. of water. Using a candy thermometer, allow for the temperature to reach 260oF.

In a seperate bowl, sprinkle the geletain over 1/4c. of water and let set for about 2 minutes. 

Using the handy dandy Kitchenaid mixer, or really any mixer, start whisking the water/ geletain mixture, and gradually pour in the sugar mixture at medium speed, once all of the sugar is combined, mix on high until it is very thick, and has quadrupled in size (approx. 8 mins), this is the point where I always say, test taste!! Typically you can taste when it is done, since it will.. surprise.. surprise.. taste like marshmallow, yum! Add vanilla until just combined.

Spoon over the room temperature ganache, then refrigerate for about an hour or so.

Now here is the fun part: using the broiler of an oven, or a kitchen blow torch, brown the marshmallow.

*Now here is a little warning. This pie does take a long time since there are quite a few of steps, but truly the longest part is just waiting for each step to cool. Even though it takes a while, it is very worth it in the end, since this pie, will definitely not last long. I think my hubbs ate half the pie in one night!

Enjoy!!!