Tuesday, August 30, 2011

S'Mores Pie

When I first saw this pie over at The Pastry Affair, I knew I had to make it soon- it was so, so beautiful!  It's not even hard to make at all.  About as hard as melting chocolate.  :)  To make it even easier on myself (and quicker to make during a newborn's nap), I used a........ storebought graham cracker crust!  Gasp!  Actually, I have no problem using store-bought crumb crusts sometimes.  If you did make your own crust, the graham flavor would have probably been stronger, but I was fine with it this way.  Link to the original recipe if you want to make your own crust.  You should link to it anyway, to see some fabulous photos of this pie! 

This pie is good, but pretty rich.  We were able to get 10 pieces out of the pie, and they were satisfying, although they were smaller.  Two of my kids couldn't even finish their piece the first time we ate this, but they all liked it. 
S'Mores Pie
adapted from The Pastry Affair & How Sweet It Is

1 Graham cracker pie crust, either purchased or homemade (see links above for recipe)
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped (I used mini chocolate chips- worked wonderfully)
2 tablespoons sugar
1/4 teaspoon salt
2 eggs
large marshmallows, cut in half with kitchen shears- most of a large bag

1.  Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat and add in chocolate. Stir with a spatula until chocolate is melted, then whisk in sugar and salt. In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to chocolate mixture while whisking constantly.

2.  Pour chocolate filling in to graham crust.  Bake for 20-35 minutes.  Pay attention and check every 5-10 minutes after 20 minutes pass. One the chocolate is no longer liquid, remove the tart and top with as many marshmallows as you can fit (cut side down).

3.  Turn on the broiler in your oven and place back in the oven to brown the marshmallows.  I heated my broiled on low, and stuck the pie back in for 1-52 minutes so the top could get golden.  Watch carefully- my oven took only one minute!  I turned away for a second and it almost burned. 

4.  Let cool then refrigerate for 1-2 hours before cutting. Spray a knife with non-stick spray before slicing. If it is messy, just lift pieces out with a spoon. It’s just as delicious!  Serve topped with hot fudge or chocolate sauce if desired, but this may send it over to too-sweet territory!
**This post and photos are property of http://dishingwithdish.blogspot.com/**/


LadyJayPee said...

I wanna stick my finger in that middle chocolate part.

(About 46 times.)

What A Dish! said...

I'd make it an even 50. :)

cocoa powder said...

Thanks for the ideas. There's always something new to learn and improve on in this mad internet world. Uptiming is surely something to keep an eye on.

Katie Richmond said...

We made this last night for our back to school feast and it was delish. The kids raved about it.

What a Dish! said...

Yay- I'm so glad you made it and liked it!