S'mores Pie
Tags: Dessert
Yield: 8
- 12 whole graham crackers
- 3/4 stick (6 tablespoons) butter
- 3 tablespoons dark brown sugar
- 4 oz unsweetened baking chocolate
- 1 cup butter (2 sticks), softened
- 1¼ cups granulated sugar
- 1 teaspoon vanilla
- 2 eggs or ½ cup pasteurized egg product (like Egg Beaters)
- 1-1/2 cups small marshmallows
- Preheat the oven to 350 degrees F.
- Crumble the graham crackers by hand or with a food processor to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
- In a microwave safe bowl, melt the chocolate in the microwave using 30 second intervals. Heat until the chocolate is almost completely melted, then stir until the rest of the chocolate melts. This helps to prevent the chocolate from scorching. Set aside to cool.
- In the bowl of stand mixer, combine the butter and granulated sugar. Beat on medium speed until fluffy. Add cooled chocolate and vanilla and beat until combined.
- Slowly add ¼ cup of the pasteurized eggs to the mixer while it is beating and beat for 5 minutes. (Yes, 5 whole minutes.) Turn the mixer off, scrape down the sides, return the mixer to medium speed and then slowly add the other ¼ cup of eggs to the mixer as it is working. Beat for another 5 minutes, or longer if the mixture isn't light and fluffy.
- Pour into the prepared pie shell and refrigerate for at least 2 hours to allow the pie to set. Serve with fresh whipped cream.
- Before serving, top the cooled pie with the marshmallows.
- With a brulee torch, toast the marshmallows until they are browned.
