S'mores Pie
A favorite campfire treat transformed into a pie: graham crust, dark chocolate ganache and a fluffy marshmallow meringue.
Servings 10
Equipment
- 1 9" pie pan
Ingredients
Crust
- 230 g graham cookie crumbs or digestive cookies
- 113 g unsalted butter
Chocolate ganache filling
- 283 g dark chocolate 70% cocoa solids
- 300 g heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon flaky sea salt if you don't have flaky sea salt, add a pinch of fine sea salt or just skip the salt
Marshmallow Meringue
- 4 large egg whites
- 220 g granulated sugar
- ½ tsp fine sea salt
- 1 vanilla bean, scraped
- 2 tsps pure vanilla extract
Instructions
To make the crust:
- Preheat the oven to 350 F.
- Grind the cookies or crackers in a food processor until they are fine crumbs. Melt the butter, stir it into the crumbs. Press the wet crumb mix on the bottom of and up the sides of a 9 inch round pie pan in an even layer. Bake the crust for 10 minutes then allow to chill completely before making the ganache.
To make the filling:
- If you are using chocolate chips, place them in a heatproof bowl. If using a chocolate bar, chop very finely and place in a heatproof bowl. Set the heavy cream in a pot and turn heat to medium, cook for just a few minutes, until it bubbles on the sides and is steaming - don’t let it boil. Pour over the chocolate and stir briefly then let it set for about 5 minutes. After five minutes, stir until smooth - this will take at least a full minute but don’t stop, the movement helps the chocolate melt correctly. Once smooth, add the vanilla and sea salt then pour into the chilled crust. Chill ganache for at least an hour.
To make the meringue topping (do this the day of serving):
- In the bowl of a stand mixer fitted with the whisk attachment, begin whipping the egg whites slowly, and once frothy, slowly pour in the sugar- very slowly to let the granules dissolve before adding too much at once. Once the sugar is all in, add the vanilla and salt. Whip until stiff peaks; when you can turn the whisk upside down and it holds shape.
- Dollop the meringue over the ganache then place in the fridge to chill. After about 30 minutes, torch the top with a kitchen torch or place it under the broiler in the oven for a minute, until just browned on top.
- For clean slices, warm a knife under hot water then dry it and cut.