To say it has been busy around here would be an understatement. I spent this entire week on a mini-reno of our new 1972 camper. Which included a few unexpected repairs, a lot of paint and countless trips to Home Depot. Also on our list is an impending move to Dallas, TX and a week long road trip with my parents. They are flying in from Puerto Rico to Washington, DC where we will meet and spend a week on the road back to Tulsa. It should be a lot of fun, filled with good eats and great stories. It’s kind of our own little Griswold family vacation.
Because I have been so busy, I haven’t stepped into my kitchen in more than a week. But, in the spirit of campers, camping and camp fires I thought I would share this oldie S’more Pie post.
Stay tuned for a camper mini-reno update and over 1200 miles of family fun!
*This post was originally posted May 3, 2010
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 heat proof 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.
- 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
- 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