S’more Pie


S'more Pie Recipe

Welcome to the virtual Pie Party! Dreamed up by Shauna Ahern of Gluten Free Girl, today’s Pie Party began as Shauna’s way of bringing food bloggers (and pie lovers) together under a common theme. The rules were simple: Bake a pie and post your creation on July 5. And with more than 1,400 people confirmed on the Pie Party Facebook page, the event became a smash hit long before today’s first recipe was ever even posted.

For my contribution, I’m serving up a slice of summer in a 9-inch tin with S’more Pie. A pre-made graham cracker crust is perfect for the dough-averse, while a rich ganache filling satisfies any chocoholic’s craving. But the true star of this campfire classic is the homemade marshmallow topping, which gets a quick toast under the broiler to make for a crackly, sticky top.

Dig in to my photos and recipe below and then post a link or a description of your favorite pie in the comments field below. And here’s to many more pie/pizza/burger/pasta/cookie parties to come!

S'more Pie

Prep Time: 5 hours (includes chilling)

Cook Time: 35 min

Ingredients:

one 9-inch pre-made graham cracker pie crust

For chocolate filling:

7 oz. bittersweet chocolate (not more than 70% cacao), finely chopped
1 cup heavy cream
1 large egg, at room temperature for 30 mins

For marshmallow topping:

1 teaspoon unflavored gelatin
½ cup cold water
¾ cup sugar
¼ cup light corn syrup
½ teaspoon vanilla
Vegetable oil, for greasing

Directions:

Unwrap the pie shell and place it on a cookie sheet.

Preheat the oven to 350ºF.

First make the chocolate filling by placing the chopped chocolate in a large bowl.

Bring the heavy cream to a boil in a heavy saucepan then pour it over the chopped chocolate and let it sit for 1 minute.

Whisk together the chocolate and heavy cream until it's thoroughly incorporated and smooth.

Gently whisk in the egg and a pinch of salt until combined then pour the mixture into the prepared pie crust (it will be about half full). Cover the exposed crust with a pie shield or foil.

Bake the pie for 20 to 25 minutes, just until the chocolate is mostly set but slightly jiggly in the center.

Allow the pie to cool on a rack for one hour while you make the marshmallow topping.

Make the marshmallow topping by adding ¼ cup cold water to the bowl of a heat-proof stand mixer fitted with the paddle attachment. Sprinkle the gelatin over the water and let it stand until firm, about 1 minute.

Stir together the sugar, corn syrup, a pinch of salt, and remaining ¼ cup water in a heavy saucepan and bring it to a boil over moderate heat, stirring until the sugar is dissolved. Boil it until a candy thermometer registers 260ºF, about 6 minutes.

Begin beating the gelatin mixture on medium speed, then very carefully pour in the hot sugar syrup in a slow stream. Try your best to avoid the paddle and the sides of the bowl.

Once all the syrup has been added, continue beating it on medium speed until the mixture has tripled in volume and is thick and glossy, about 5 minutes.

Add the vanilla and beat it just until combined and then immediately pour the marshmallow topping over the pie. It will be loose enough to spread. Refrigerate the pie for one hour, uncovered, then cover it with plastic wrap that has been coated lightly in vegetable oil and chill it for 3 more hours.

Preheat the broiler.

Place the pie on a cookie sheet, remove the plastic wrap and cover the pie edges with a pie shield or foil.

Very carefully rotate the pie under the burner, about 3 to 4 inches away from the flame, just until the top is evenly browed, about 3 minutes.

Let the pie cool for 10 minutes before slicing it with a sharp knife dipped in hot water.

Recipe adapted from Gourmet.


Comments

  1. 1
    #

    says

    wow. that pie is beautiful and looks downright heavenly. love the cracked brulee-ish top… YUM!

    • Kelly replied: — July 5th, 2011 @ 1:05 pm

      The crackly top was the best part!

  2. 2
    #

    says

    Gorgeous! Great photos — especially the first — and I’d kill for a slice of this pie right now :). Gonna feature this in my weekly favorites post in a few days if that’s cool with you.

    • Kelly replied: — July 5th, 2011 @ 1:04 pm

      Thank you! Yes, by all means please feel free to include this in your weekly roundup.

  3. 4
    #

    says

    Just discovered your blog through the Pie Party.. this pie is unbelievable good, love your pictures and the delicious aspect of your pie! s’more pie or cookies are a novelty for me, I should try them sooner or later!

    • Kelly replied: — July 5th, 2011 @ 11:54 pm

      Thanks so much for stopping by, Juls. Your Pie Party contribution looks fantastic with all of that fresh fruit!

  4. 5
    #

    suzie says

    this is incredible!!
    the marshmallow looks so so good – its so perfectly evenly toasted :)
    i have to make this one!!!! thank you!

  5. 6
    #

    says

    Gorgeous pie! Had to come on down and pay you a visit. Too good for words and happy belated pie day to you! Can’t believe I missed it. Maybe because it’s winter here in the Southern Hemisphere and we’re all pre-occupied with just keeping warm ;-)

    • Kelly replied: — July 6th, 2011 @ 1:39 am

      Thanks so much for stopping by, Ishay! I’m loving your Cocoa Penne post and can’t wait to give it a try.

  6. 7
    #

    says

    Wow, that is one gorgeous pie. The crackly brown marshmallow on top looks amazing! Mmm, and the cross section photo makes me want to dig right in!

  7. 9
    #

    says

    whoa, this pie looks amazing.

    P.S. Wasn’t the pie party fun!?

    • Kelly replied: — July 6th, 2011 @ 10:45 pm

      Yes, it was a blast! I love your rhubarb contribution and those photos are spectacular!

  8. 10
    #

    says

    I love making homemade marshmallows. This is the logical next step right? :) I never would have thought of this though. Looks amazing!

  9. 11
    #

    Aven says

    Hi Kelly! This looks like a fantastic recipe!! Sadly, I don’t have a stand mixer =( Do you think I will have any trouble making the fluff topping with a hand mixer? Thanks!

    • Kelly replied: — July 7th, 2011 @ 2:54 am

      Thanks so much for stopping by, Aven! I have never attempted homemade marshmallows with a hand mixer, but my guess is that you could still achieve the same glossy, thick consistency. Just be careful with streaming in the hot syrup, as both hands will be busy.

  10. 13
    #

    says

    My heaven! Just look at that gorgeous pie. I was late to the pie party… I’ve been up to so much that I haven’t had time to check my twitter feed… Next time Shauna throws a party, I’m in… Now, to make sure that someone emails me about it.

    Anywho- gorgeous pie! I’ve got to jump in the kitchen to try this- anything with chocolate jumps to the top of my “MAKE IMMEDIATELY” list. Yum.

  11. 14
    #

    says

    Awesomeness….I just finished making it (hey, I saw something I liked, and had to have it!)…Now I understand why you said to avoid pouring the sugar-syrup on to the paddle and sides of the bowl, I’ll be here all night cleaning this up! But it might just be worth it!
    Thanks

    • Kelly replied: — July 8th, 2011 @ 2:02 am

      I’m so glad you made the pie, Nossi! I know exactly the clean-up you’re facing, but opt for a long soak in soapy, hot (as you can get) water and the sugar will melt away. Best of all, you can serve up a slice while you wait. Enjoy it! I couldn’t keep myself to just one piece, despite how rich it is.

  12. 17
    #

    Mich says

    This looks lovely! I was wondering if I can make something similar, except with pre-made Campfire marshmallows from a packet? Please say yes…. :)

  13. 18
    #

    Janell says

    I’m very late to the game – I just saw this on pinterest!

    What do I do with the egg after I whisk it? Do I work it into the ganache, is it for a wash for the crust, or is it meant to be a layer underneath the ganache?

    • Kelly Senyei replied: — June 17th, 2013 @ 9:27 pm

      Hi Janell! Here are the directions from above for the egg. Enjoy!

      Gently whisk in the egg and a pinch of salt until combined then pour the mixture into the prepared pie crust (it will be about half full). Cover the exposed crust with a pie shield or foil.

  14. 20
    #

    now mrs Williams says

    Hi there! I will be making this pie this week, cannot wait! But I know the crowd I’m serving it too…they’re big fans of the mallow. Is it possible to do 1.5x of the mallow topping? Just an idea. Can’t wait!!

    xo

    • Kelly Senyei replied: — July 8th, 2013 @ 6:04 am

      Thanks for your comment! I wouldn’t recommend making 1 1/2 times the marshmallow topping, as it won’t all fit on top of the pie and may go to waste. Enjoy!

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