Spiked S'mores Pie Recipe
Bourbon gives this pie its boozy flavor, but feel free to leave it out since it doesn't change the consistency of the set ganache.
Yield: one 9-inch pie
- 1 1/4 cup graham-cracker crumbs
- 1 tablespoon sugar
- pinch of salt
- 1/4 cup butter, melted
- 2 cups heavy cream
- 18 oz. semisweet chocolate, evenly chopped into fine pieces (or chocolate chips)
- 1/4 cup plus 2 tablespoons bourbon
- 3 egg whites
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1/4 cup sugar
- 1 7 oz. jar of marshmallow creme
- 2 1/2 cups mini marshmallows
- 1 chocolate bar for garnish
- 1 whole graham cracker for garnish
1: Whisk together crumbs, sugar and salt in a medium bowl. Add melted butter and stir until mixture resembles wet sand. Press into the bottom of a 9-inch pie pan or springform pan. Set aside.
2: Heat the heavy cream in a large saucepan over medium-high heat until very hot but not boiling. You may also heat the cream in a heatproof bowl in the microwave at one-minute intervals.
3: Remove cream from heat source and pour in the chocolate. Let stand for 3 minutes. Whisk until chocolate has melted and mixture is completely smooth. Whisk in bourbon. Pour mixture over the graham-cracker crust and refrigerate several hours until set (or store in the freezer for quicker setting time).
4: Beat egg whites, vanilla and salt at high speed until foamy. Gradually add sugar one tablespoon at a time, beating until stiff peaks form.
5: Beat in one-fourth of the marshmallow creme. Repeat with remaining creme until meringue is well mixed and fluffy. Fold in mini marshmallows with a rubber spatula.
6: Heap meringue in the middle of the pie and swirl with the back of a spoon or spatula. Brown with a kitchen torch. You may also brown in the oven on the broil setting, but keep a close eye on it so the meringue does not burn.
7: Keep refrigerated. Garnish with a chocolate bar and whole graham cracker. Bring slices to room temperature before serving.