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Chocolate S’more Pie

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Chocolate S'more Pie

Chocolate S'more Pie

amanda

Equipment

  • - Stand Mixer Bowl (3.5 Quart) with Paddle and Whisk Attachments: A versatile mixer that combines mixing, kneading, and whipping functions to create perfect batters and doughs, ideal for making pie crusts and other components of desserts like chocolate smore pie.

  • - Pie Dish (12 Inch) with Bakeware Coating: A deep, 12-inch pie dish that ensures even baking and a beautiful presentation of your dessert.

  • - Parchment Paper Sheets (12"x18"): Essential for lining your baking pan to prevent sticking and make cleanup easier; perfect for preparing crust or any layer that might stick to the pan.

  • - Silicone Baking Mat (15x10 Inches): A nonstick surface for pie crusts, reusable, easy to clean, helps achieve an evenly browned crust.

  • - Rolling Pin: Kitchen essential for rolling out pie dough to ensure a professional crust for your chocolate smore pie.

Ingredients

  • 1 graham cracker crumb crust , baked and cooled completely

  • 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 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

  • a candy thermometer

Instructions

1

Instruction 1

Make graham cracker crumb crust and reserve.
2

Instruction 2

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 and pour into graham cracker crumb crust (crust will be about half full).
3

Instruction 3

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.
4

Instruction 4

Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

Preheat broiler.
8

Instruction 8

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.
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