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Get the Recipe: S'mores Pie

Servings: 1 (10-inch) pie
Author: Michelle Lopez
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Ingredients

For the Graham Cracker Crust

    (makes 2 cups, enough for a 10-inch pie)

    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup milk powder
    • 2 tablespoons granulated sugar
    • 3/4 teaspoon kosher salt
    • 4 tablespoons (1/2 stick) unsalted butter, melted
    • 1/4 cup heavy cream

    For the Chocolate Truffle and Marshmallow Filling

      (makes enough for a 10-inch pie)

      • 8 ounces bittersweet chocolate, finely chopped
      • 1/3 cup heavy cream
      • 1/2 tablespoon light corn syrup
      • 2 1/2 tablespoons (1.25 ounces) unsalted butter, at room temperature
      • 1 bag of marshmallows

      Equipment

      • A chef's torch

      Instructions
       

      For the Graham Cracker Crust

      • In a medium bowl, whisk together 1 1/2 cups graham cracker crumbs, 1/4 cup milk powder, 2 tablespoons granulated sugar, and 3/4 teaspoon kosher salt until well combined and evenly distributed.
      • Whisk together 4 tablespoons melted, unsalted butter and 1/4 cup heavy cream. Add to the dry ingredients (from the first step) and use a rubber spatula to toss together until evenly distributed. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the pal of your hand. If it's not moist enough to do so, melt an additional 1 to 1 1/2 tablespoons of butter and mix it in.
      • Mold into your pie pan immediately — the crust is easiest to mold just after mixing. Use the back of your hand and your fingers to press the crust evenly across and up the sides of the pan. Cover with plastic wrap and chill in the freezer for 20 minutes. While the crust is chilling, make the chocolate truffle filling.

      For the Chocolate Truffle and Marshmallow Filling

      • Place 8 ounces finely chopped bittersweet chocolate in a heatproof mixing bowl.
      • In a small saucepan, combine 1/3 cup heavy cream with 1/2 tablespoon light corn syrup and heat to just under a boil.
      • When the cream and corn syrup mixture is hot enough, pour over the chocolate and let sit for a minute or two. Stir with a rubber spatula in a circular motion until the chocolate has melted. Once the chocolate has melted, add 2 1/2 tablespoons butter and continue stirring until incorporated.
      • Once the butter has been fully incorporated, use a rubber spatula to carefully transfer the chocolate mixture onto your prepared graham cracker pie crust (from the first recipe). Carefully spread out the chocolate mixture — at first it won't seem like there's enough for the pie, but believe in the recipe! It'll work out. Don't worry if the chocolate all pools at the base of the pie.
      • Gather your marshmallows and gently press the base of each marshmallow into the liquidy chocolate. You'll notice that the marshmallows help spread out the chocolate. Once you're satisfied with the amount of marshmallows you have in your pie, transfer the pie to chill in the fridge for an hour.
      • Once the pie has chilled and you're ready to serve, toast the marshmallows by using a chef's torch and brown the surface of the marshmallows by moving the flame in a circular motion. Serve immediately.
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