Gooey, Crunchy, Chocolate-Filled S'mores Pie
Gooey, Crunchy, Chocolate-Filled S'mores Pie
Rating: (1 rated)
Recipe Yield: Yields 8 to 10 slices

For the crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/8 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, melted

For the chocolate filling:
3/4 cup sugar
1 tablespoon cornstarch
4 large egg yolks
2 cups whole milk
4 ounces good quality semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract

For the marshmallow topping:
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/4 cup light corn syrup
1/8 teaspoon fine sea salt
2 teaspoons pure vanilla extract or vanilla bean paste

To make the crust,preheat oven to 350°F. Combine the crumbs, sugar, and sea salt in a medium mixing bowl. Pour the melted butter over the mixture and stir until completely incorporated. Transfer the mixture to a 10-inch springform pan. Using the bottom of a measuring cup, firmly press the crumbs into the bottom and up the sides of the pan. Bake for 8 minutes. Remove from the oven and chill until firm, about an hour.

To make the chocolate filling, combine the sugar, cornstarch, and egg yolks in a medium bowl and whisk vigorously until light, pale yellow.

In a heavy saucepan, heat the milk over medium heat until just scalded. Add about 1/2 a cup of hot milk to the egg mixture and whisk quickly to incorporate, followed by another 1/2 cup milk. Pour the warmed egg mixture to the saucepan with the remaining milk.

Reduce heat to medium-low and cook, stirring frequently, until the mixture thickens and begins to gently boil, 12 to 15 minutes. Continue to boil for one minute and then immediately remove from the heat. Add the chocolate and vanilla extract, and stir until chocolate is completely melted and combined. Pour the filling into the cooled piecrust and transfer to the refrigerator to chill. (This step can be done up to 24 hours in advance.)

To make the marshmallow topping, pour 1/4 cup cold water in the bowl of a stand mixer and sprinkle the gelatin over top.

Combine the remaining 1/4 cup water, sugar, corn syrup, and salt in a heavy saucepan whisk to combine. Bring to a boil over medium heat, occasionally dipping a pastry brush in water and brushing down the sides of the pot. (This prevents sugar crystals from falling into the liquid, which can cause the syrup to crystallize.) Cook, without stirring, until mixture reaches between 250°F and 255°F on a candy thermometer.

Turn the mixer on medium speed to fluff the gelatin mixture. Carefully pour the hot sugar syrup down the side of the bowl into the gelatin. Cover the bowl with a cloth (to prevent splattering) and increase the speed to high. Beat for 5 to 6 minutes

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