Toasted Marshmallow S’mores Pie

This Toasted Marshmallow S’mores Pie recipe is a keeper!

12 graham crackers (each 3 x 5 in.), broken into pieces

5 Tbsp. butter, melted

1/4 cup sugar

coarse salt

8 oz. bittersweet chocolate, 70% cacao, chopped

1 cup heavy cream

3 cups miniature marshmallows + 1/2 cup for serving, optiona

flaky sea salt

Preheat oven to 350 degrees. Finely grind crackers in a food processor, you should have 1 1/2 cups. Add butter, sugar and 1/4 tsp. salt, pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9 inch pie dish. Bake 12-14 minutes or until crust is fragrant and slightly darker. Transfer to a wire rack, let cool completely.

Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Pour over chocolate, add a pinch of salt. Let stand 10 minutes, then stir until smooth and shiny.

Preheat broiler with rack 6 inches from heating element. Brush a rimmed baking sheet with butter, arrange marshmallows in a single layer. Broil until marshmallows are well-toasted and puffed, about 1 minute. With a rubber spatula, gently fold marshmallows into chocolate mixture until just incorporated but not streaky. Scrape mixture into pie crust. Refrigerate at least 2 hours or until set, and up to 2 says. Before serving, sprinkle with flaky sea salt.

Optional garnish: Before serving, broil a mound of marshmallows, about a 4 inch circle, on a buttered rimmed baking sheet, about 1 minute or until well-toasted and puffed. Using a buttered metal spatula, transfer marshmallows to pie, toasted side up.

Yield: 1 9 inch pie




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