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

S'more Pie 550

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.

S'more Pie

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.

S'more Pie

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.

S'more Pie

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.

S'more Pie

Whisk in egg yolk until well combined.

S'more Pie

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.

S'more Pie

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.

S'more Pie

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.

S'more Pie

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.

S'more Pie

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. :D

S'more Pie

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.

S'more Pie 550

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

S'more Pie 550

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. :D

Comments

  1. Lory says

    This was so good with the nuts! Unfortunately I wasn’t able to make the marshamellow topping-I just could’t get it to work, who knows what I did, but I simply got my “back-up” containers of marshmellow fluff and put it under the broiler just until slightlybrowned. Yummy yumm yumm. You know I couldn;t wait for it to cool, I just had to burn my tongue. My kids, 6 and 16 at the time, weren’t completely crazy about the bittersweet chocolate, so I promised to make it with semi sweet chocolate next time. Thanks so much for making this recipe and sharing it!!!!!!

  2. Ashley Crosby says

    I made this pie tonight for the first time, and you are right…amazing. But I have a question: In your picture, your chocolate looks nice and gooey. Mine was still slightly cool from being chilled. How did you accomplish gooey chocolate after having been chilled for 4 hours, and only under the broiler for 3 minutes? I would love any tips! Thank you!

    • says

      It’s been awhile since I did this post but I think that picture was after I had let it sit out for awhile so it got soft. Not fancy technique. :D

  3. CMart says

    This pie was absolute heaven. I’ve have never had a dessert that tasted so good. Oh and when using the broiler mine the marshmallow topping formed a thin crunchy layer on top. Soooo yummy!!!

  4. says

    I feel like I’ve taken advantage of you by making this pie several times and not thanking you for the recipe. I’ve taken it to several parties/meetings/functions and I always (sadly) return home with an empty pie pan. It ties with the Barefoot Contessa’s Frozen Key Lime Pie for my favorite pie of all time. Since I’m back here to make it again (oh just print it out already!), I figured gratitude was in order. So thank you.

  5. Muriel says

    This was one of the very best pies I have ever had! I made one for thanksgiving and it was the hit of the party! I actually used a large blue symphony bar cause we love that chocolate and it turned out yummy. Thanks for sharing!

  6. says

    I am currently in the process of making this pie. Its been cooling for about 30 minutes and I will soon be making the marshmallow.
    I accidentally mixed in a few nuts and chips instead of putting them only on top so, i’ll have to see how that works out.

    Cant wait to try it! thanks for having such a delicious looking pie!

  7. says

    Hello!
    I just saw this site from Pie Week, so I decided to make the pie. Everything was great, until it was time to do the marshmallow. It just wouldn’t fluff up, no matter how much I beat it. So, I googled how to make marshmallow, and saw that egg whites were a typical ingredient…I emptied the syrupy stuff from my mixer, put in two egg whites, beat them till stiff, added back the mixture and beat some more and…voila! Did you forget the egg whites, or did it work for you some other way? Thanks!
    G

  8. says

    Hi Meseidy! I discovered your blog through the Tasty Kitchen over at Pioneer Woman, and I just love it! I seriously just drool at every single recipe you have up here, but this one takes the cake! (No pun intended). I am looking forward to reading through your archives! :)

  9. says

    I swear I am still looking at this with mouth agape. There are no words. I ma just going to keep drooling over the photos all night and have them scroll across as my screen saver. Heaven in a pie dish!!

  10. says

    wow! sinful and decadent… gotta find a really special date to make this… otherwise it is just too many “Padre nuestros” that I have to pray afterwards, lol!

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