S’more Pie: Would you like some more pie?

Forgive me Lord for I have sinned.  It has been less then 24 hours since I ate the last slice of this pie and I confess I would eat another.  It’s sweet and gooey and oh so delicious, I can’t resist.

The best way to avoid temptation is to stay away from it, so I got rid of the pie…..I ate it. :/  Not exactly the best example.

Like  a lot of my recipes and posts this was inspired by a food program.  I was watching “The Best Thing I Ever Ate” and they featured a S’more Pie.  I thought genuis and decided that I had to get on the ball and make myself one.   Like the one that was featured on the show I decided to change it up a bit and add in some toasted almonds.  You can’t go wrong with chocolate covered almonds.

First I toasted 1/2 a cup of raw almonds at 350 degrees, until fragrant, about 5 minutes.

In a food processor combine graham crackers, sugar, salt and butter and process until finely ground.  Pour the cracker crumb mix into a 9 – 9 1/2 diameter pie pan.

Butter pie pan and press the crumbs down and up the sides to form a crust.  Bake in the oven at 350 degrees for 12 to 15 minutes, let cool completely, about 45 minutes.

Put 7 oz. of chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth.  Try to keep your fingers out of the bowl…..good luck with that.

Whisk in egg yolk until well combined.

Pour into the cooled crust, sprinkle chocolate chips and almonds over chocolate and press down into chocolate.  Bake in the oven until filling is softly set and trembles slightly in center when gently shaken, for about 25 minutes. Cool on cooling rack until set, about 1 hour.

When almost cooled, sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined.

Immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Once pie has set you can either use your broiler to brown the marshmallow topping or you can go the lazy easy way and use a kitchen touch.  You can guess which way I did it. 😀

My pie hadn’t set completely yet because da husband wasn’t patient enough to wait.  It was still a little soft but it was delicious.

I am glad that I added in the nuts and chocolate chips because it gave the pie a great munchy texture.

This is a pie that everyone will love.  It’s a giant round s’more, who wouldn’t love it?  The crust is buttery, crumbly goodness, chocolate marshmallow ooey gooeyness and a great crunch from the toasted nuts.  Love, love, love!  It’s a s’more on steroids, just be careful with the roid rage it will go straight to your hips.

Print Recipe

S’more Pie (adapted from Gourmet | November 2006)

Crust

• 5 tablespoons unsalted butter, melted, plus additional for greasing
• 1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)
• 2 tablespoons sugar
• 1/8 teaspoon salt

Chocolate Cream Filling

• 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
• 1 cup heavy cream
• 1 large egg, at room temperature for 30 minutes
• 1/2 cup toasted almonds, coarsely chopped
• 1/4 cup bitter-sweet chocolate chips

Marshmallow Topping

• 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
• 1/2 cup cold water
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla
• Vegetable oil for greasing

Graham Cracker Crust

Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.

Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.

Make chocolate cream filling:

Toast almonds on baking sheet at 350 degrees for about 5 minutes, until fragrant, coarsely chop and set aside.

Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined, pour into graham cracker crumb crust, mix 1/4 cup of chocolate chips and almonds together and sprinkle into chocolate cream.

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Make marshmallow topping:

Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown topping:

Preheat broiler.

Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

* I used a kitchen torch to brown the topping, it was easy peasy. 😀