Toasted S’mores Pie

Recipe from: Brooke Eliason, Female Foodie Substack

Graham Cracker Crust:

12 rectangular sheets of graham crackers

½ cup salted butter, melted

2 tablespoons granulated sugar

Chocolate Ganache:

1 cup heavy whipping cream

8 ounces bittersweet chocolate

Marshmallow Fluff:

3 large egg whites, room temperature

½ teaspoon cream of tartar

⅓ cup water

⅔ cup granulated sugar

¾ cup corn syrup

1 teaspoon vanilla extract

For the Graham Cracker Crust:

Preheat the oven to 350˚F. Using a food processor, pulse the graham crackers into crumbs. Pour the butter and sugar on top of the graham cracker crumbs and briefly pulse again until combined. Pour the crumb mixture into a pie plate and press the crumbs into the bottom and sides of the plate, forming the graham cracker crust. Bake for 12 minutes or until aromatic and lightly browned. Remove from the oven and gently press the puffed-up portions of the crust back into the pan with the back of a spoon. Set aside.

For the Chocolate Ganache:

Chop the chocolate into small pieces and place into a medium-sized glass or heatproof bowl and set aside.

Warm the heavy cream in a small saucepan over medium-low heat until the cream is almost simmering (not quite 180°F) and steaming hot. Remove from heat and pour directly over the chopped chocolate, making sure all of the chocolate is covered in cream. Let sit for 3-4 minutes undisturbed, then stir until smooth and creamy. If the chocolate doesn’t fully melt, you can microwave the mixture in 10 second intervals.

Let the ganache cool slightly and pour into the prepared graham cracker crust, spreading the top until it’s even. Store in the refrigerator until totally firm (1-2 hours) and you are ready to add the marshmallow fluff.

For the Marshmallow Fluff:

In a stand mixer, beat the egg whites and cream of tartar until soft peaks form and set aside.

Combine the water, sugar, and corn syrup in a saucepan over medium heat, stirring regularly until it reaches 240-248°F (about 9-10 minutes). Remove from heat.

Make sure egg whites are still whipped to soft peaks (if they aren’t quickly whip for a minute or two until soft peaks form again). While the mixer is on low speed, slowly stream the corn syrup mixture into the egg whites.

Once everything has been incorporated, increase the speed of the mixer to high and whip for 5 minutes or until stiff peaks have been achieved. Add the vanilla extract and beat for an additional 30-60 seconds.

Assembly:

When ready to assemble, dollop the marshmallow fluff on top of the set and chilled ganache layer, dropping in multiple dollops and making an upward sweeping motion with a spatula to create dimension and peaks (use as much marshmallow fluff as desired; you may not need it all).

Using a kitchen torch, carefully and slowly toast the outside surface of the marshmallow fluff until it’s golden brown and toasty. The pie may sit at room temperature for a few hours and is best stored in the fridge covered loosely with plastic wrap.

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