But I want s’more!
Outdoor party and campfire season is upon us! And that means one of my all time favorite foods. S’mores. I am an absolute sucker for those ooey, gooey chocolate and marshmallow packets of graham goodness. It’s a problem. I can be about to leave and if offered a s’more, I will always stay.
But not just any s’more flavored thing. I don’t like s’more ice cream, or cereal. Admittedly, I do only eat s’more pop tarts (and those very rarely). It has to be the real, genuine article. I know I make them all the time in the oven, but it’s just not the same. It needs the smoke. The intense, fiery heat. The wooden stick. Friends laughing and lighting their marshmallows on fire…Maybe what I’m tasting is nostalgia.
That must be it.
Never the less, I have seen many a s’more pie floating around the internet. I was invited camping, and to a Memorial Day party and thought what better time to try out a s’more inspired pie that right now. I mean, there would be fire and friends at both of those activities. And, I reasoned, if the pie didn’t turn out quite what I expected, then at least there would be REAL s’mores.
And yes, I brought a pie camping. In the woods. Shut up. I’m a classy lady.
I started with the King Arthur Flour S’more Pie recipe, and then used Bright Eyed Baker’s marshmallow cream recipe. I don’t know if you recall the last time I made marshmallows….but it wasn’t super great. They tasted fine, but the texture was so off it wasn’t funny. So, I did some research and liked what I saw in that one. And…as an added bonus, the marshmallow actually toasts. Amazing.
Holy. Crap. This pie was great. Really great. My only word of advice is to make sure that the pie is well chilled. It needs it. While it tastes great as a soup (telling you from experience–camping we had s’more soup pie) it tastes better as a slice that can actually hold its shape.
So go make this right now. It serves at least 12. And that’s with huge slices.
- 1 1/4 cups graham cracker crumbs
- 1/4 cup confectioners’ sugar
- 1/8 teaspoon salt
- 5 tablespoons melted butter
- 1 cup semisweet or bittersweet chocolate chips
- 1/8 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 teaspoon espresso powder (trust me)
- 1 large egg, at room temperature
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup water
- 5 1/2 ounces granulated sugar, divided (3/4 cup plus 2 tablespoons)
- 9 ounces light corn syrup (3/4 cup)
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F.
- To make the crust: Crush the ever-loving crap out of your graham crackers (if you haven’t already done so. This is a fabulous stress reliever).
- Combine the graham cracker crumbs, sugar, salt, and melted butter, using just enough melted butter to “dampen” the crumbs without making them at all wet, greasy looking, or sticky. Press the mixture into the bottom and up the sides of a 9″ pie pan.
- Bake the crust for 10 to 14 minutes, until it feels set and is barely beginning to brown around the edges. Remove the crust from the oven; turn off the oven; you won’t need it anymore.
- To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
- Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
- Pour the hot cream over the chocolate mixture. Let sit for 30 seconds. Turn on the blender, and process until smooth. Scrape down the sides of the container if necessary. Add the vanilla and the egg. Pulse to blend until smooth.
- Pour the filling into the crust; it’ll come about halfway to two-thirds up. Set the pie aside while you make the topping.
- While the pie cools, make the marshmallow cream.
- Place the egg whites in the bowl of a stand mixer and sprinkle the cream of tartar over them. Turn the mixer on and beat, increasing the speed to medium-high, until the eggs starts to get light, airy, and frothy. With the mixer running, slowly pour in 7/8 ounce (2 tablespoons) granulated sugar. Continue to beat until firm (but not stiff) peaks form. Set aside.
- Fit a small saucepan with a candy thermometer, or have a reliable digital thermometer ready nearby. Combine water, sugar, and corn syrup in the saucepan and stir together. Bring to a boil over medium heat, and then, using a heat-safe spatula, stir very frequently as you cook the syrup mixture to 240°F, maintaining a consistent boil. Once at 240°F, remove from the heat immediately.
- Start the mixer on second speed and slowly pour the syrup in as it mixes until all of the syrup has been added. Stop the mixer and scrape down the bowl if needed, and then increase speed to medium-high and beat for another 5 minutes. The mixture should have expanded and you should now have a white creme that’s able to hold some shape. Add the vanilla, wipe down the bowl and beater, and beat for about 1 more minute, until the mixture is even in color again and has reached the desired consistency of marshmallow creme.
- Scoop the marshmallow atop the chocolate, quickly spreading it out as evenly as possible over the surface of the pie. It should be soft enough that you can do this.
- If desired, run the pie under a hot broiler to brown the surface; this should take less than 60 seconds, so watch it carefully.
- Let the pie cool at room temperature for 30 minutes, then refrigerate it until it’s completely chilled, at least 4 hours; overnight is fine. Cover it with plastic wrap that doesn’t touch its surface; a plastic shower cap or bowl cover is a good choice here.
- Serve the pie cold.