S’more Pie!
My sister Jen is arguably one of the best bakers in Dallas. I’m biased, but I’m also the boss of this blog so that ruling stands. We were really happy and excited when she agreed to do a guest post, mostly because we got to eat what she baked: S’mores Pie…
Some people claim that the first day of Summer is the “Summer Solstice,” a day in June with the longest period of daylight and shortest period of night. This year it’s June 21, for those of us in the Northern Hemisphere. In the Southern H.? Who even knows. Regardless, this all sounds like a load of celestial frippery. Summer is clearly rolling hard by June 21. Right now kids are out of school, grills are being put to service, temperatures are almost hitting the 100s. It’s on!
To celebrate the (unofficial) beginning of the season, I recently made a wonderful desert that reworks one of the most treasured summer foods, s’mores, into a pie. Pie! I’m pretty sure most people have good memories associated with this classic camp-side staple. I personally remember many vacations to California when a day full of swimming and grilling at the beach would be topped off by several rounds of s’mores by the fire pit. Deeeelicious.
Unfortunately, the magic of s’mores seems to fade in any type of indoor setting. Like cotton candy from the grocery store or Project Runway on Lifetime, somethin’ ain’t right. Microwaves or those little gel flame burners just don’t cut it. I thought I would just wait, as usual, until the right outdoor event to enjoy some of the gooey marshmallow madness. But when my friend Deirdre sent me a link to this recipe, via the ever lovely Smitten Kitchen, I was jazzed! All the elements of a s’more but remixed, in a distinctively indoor-friendly creation.
I followed the recipe exactly (unusual for me!) and used Ghirardelli 60% Cacao Bittersweet Chips for some quality chocolate action. The marshmallow topping is fun, I’ve made homemade marshmallows before so I knew the drill, but even if you haven’t it’s super easy. The whole process took a while because there are many steps where the pie needs to chill or rest or something, but everything was pretty simple. The result – ridiculous. Rich and creamy, the decadent chocolate layer balancing perfectly with the sweet and toasty (and slightly crispy – just like camp-side!) marshmallow top. The whole thing disappeared in a flash. Will definitely make again, any season, and I highly encourage you to do the same.
One note of caution: watch out when this thing is in the oven for the final broil. Like a marshmallow dangling over flame on its coat-hanger spit, this baby can get toasty very fast. In fact, I think using a torch would be advisable if you are nervous and want a little more control over the toastiness of the topping.
S’more Pie
(Adapted from Gourmet, November 2006)
For crust:
5 tbsp. unsalted butter, melted, plus additional for greasing
1 1/2 c. cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz, pulsed in a food processor until finely ground)
2 tbsp. sugar
1/8 tsp. salt
For chocolate cream filling:
7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
1 c. heavy cream
1 large egg, at room temperature for 30 minutes
For marshmallow topping:
1 tsp. unflavored gelatin (from a 1/4-oz package)
1/2 c.cold water
3/4 c. sugar
1/4 c. light corn syrup
1/2 tsp. vanilla
Vegetable oil for greasing
Special equipment:
a candy thermometer
Make graham cracker crust: Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie 9- to 9 1/2-inch pie plate. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
Make chocolate cream filling: Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).
Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.
Make marshmallow topping: Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.
Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.
Brown topping: Preheat broiler. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.
[Alternately: Brown the topping with a creme brulee torch, or preferably a decent propane torch.]
Note: Pie (before browning topping) can be chilled up to 1 day.
I kind of wish I hadn’t visited your blog today because now I *need* to make this pie.
I love to eat Marshmallows every day he he he.,”;
mmmmmm…coookie pie…..