This s'mores pie can't recreate the experience of hanging out around the campfire with your friends, but it does come close. From the graham cracker crust to the luscious chocolate filling, and the bruléed marshmallow topping, it's the next best thing to an actual s'more.
- For the Crust:
- 15 graham crackers, finely ground to crumbs in the food processor
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 ounces melted butter
- For the Filling:
- 4 ounces bittersweet chocolate, melted
- 17 ounces whole milk
- 5 ounces granulated sugar, divided
- 1/2 teaspoon salt
- 1.4 ounces cornstarch
- 1 egg
- 3 egg yolks
- For the Topping:
- 1 egg white
- 1 pinch cream of tartar
- 1 pinch salt
- 2 teaspoons gelatin powder
- 1/4 cup cold water
- 7 ounces granulated sugar
- 2.6 ounces light corn syrup
- 2.6 ounces water
For the Crust: Combine all ingredients for crust in the food processor. Pulse until completely combined. Pour contents into a spring form pan and press with your fingers to form a crust that comes up 2 inches around the edge. Chill in refrigerator until ready to use.
For the Filling: Melt chocolate and set aside.
Whisk together half of sugar and cornstarch. In a separate bowl, whisk together eggs and yolks. Combine two mixtures and whisk until egg mixture is smooth and light, about 1 minute.
Place milk, other half of sugar, and salt in a medium saucepan. Bring milk to a simmer and temper eggs with hot milk mixture in small additions, whisking constantly.
Add mixture back to saucepan and set over medium heat, whisking constantly. Mixture will begin to thicken; continue to whisk. When it begins bubbling, whisk for an additional 2 minutes, then remove from heat. Whisk in chocolate, then pour mixture into prepared crust and press plastic wrap directly on top. Chill for 3 hours, until set.
For the Topping: When you are ready to serve, combine egg white, salt, and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment and whisk until frothy. Bloom gelatin in the 1/4 cup of water and set aside.
Combine sugar, corn syrup, and water in a medium sized saucepan over medium heat. Bring the mixture to 240°F. Immediately whisk in the bloomed gelatin (careful, it will sputter), then turn the mixer up to high speed and slowly pour the hot mixture down the side of the bowl. Whisk on high until the mixture becomes light, gooey, and thick.
Pipe or spoon over chilled pie. Brulée top with a culinary torch or under the broiler in the oven. Serve immediately.
8-inch springform pan, culinary torch, candy thermometer