It is a truth universally acknowledged (for long time readers of the 52 popsicle project) that I once tried to bring my baking torch into a Jonas Brothers concert. I was thirteen, my friend's sister needed to borrow it, and my pre-frontal cortex wasn't fully developed. Owning a baking torch is always fun. But it is ESPECIALLY fun when used in a marshmallow-toasting setting. This pie is so good - the chocolate filling is rich, the graham cracker crust is reliable, the marshmallow is crackly, and the flavor profile is NOSTALGIC yet MODERN. S'more Pie Yield: 1 pie | Time: 2.5 hours Adapted from Smitten Kitchen Ingredients For the graham cracker crust: About 10 graham cracker sheets 7 tbsp butter For the chocolate filling: 7 oz bittersweet chocolate 1 cup heavy cream 1 egg, at room temp For the marshmallow topping: Purchase marshmallow fluff. Directions Preheat the oven to 350 degrees. For the crust, pulverize the graham crackers to crumbs in a food processor. Stir in your melted butter and smoosh mixture into pie tin. Bake for ten minutes, until set. For the chocolate filling, microwave your cream until it is hot. You could certainly do this on the stove, but I think this pie should be easy. So I tried to make it as easily as I could. And it worked out beautifully. Microwave your cream in a pyrex and then drop your chopped chocolate right in. Stir until uniform, and crack in your egg (and a pinch of salt) and mix until glossy. To make the pie, pour the chocolate filling into the crust. Bake for about 25 minutes. Cool pie for at least an hour. When ready, spoon your marshmallow fluff onto the top of your pie, and spread decoratively. Right before you serve the pie, torch that sucker until your desired level of golden. Pie #23 made use of a bit of cookie dough that had too much butter in it. While the cookies could not hang in the oven, they fared just fine smooshed out into a pie tin. I baked that, and topped it with chocolate chip ice cream and whipped cream. Excellent sort-of-pie!
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