Gimme Smore Pie Recipes

S'MORE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
• Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
• Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
• Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
• Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
• Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
• Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.

GIMME S'MORE PIE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Put the graham crackers in the food processor and pulse until small crumbs form. Mix the sugar and melted butter into the cracker crumbs. Press about 2 teaspoons of the mixture into each well of a nonstick mini muffin pan, about 20 wells. Bake the pie shells for about 6 minutes. Let the shells cool and set aside.
• For the marshmallow topping: Place the 1/4 cup water in a standing mixer bowl and sprinkle the gelatin on top. Let the mixture sit for 15 minutes.
• For the chocolate filling: Meanwhile, while the gelatin is sitting combine the entire milk chocolate candy bar and the half-and-half in a microwave-safe bowl. Microwave for 45 seconds; stir until smooth. Place about 1 teaspoon chocolate filling into each of the cooled shells.
• In a medium saucepan over medium heat, mix the sugar, corn syrup, 1/8 teaspoon salt, and cold water together, then heat until the sugar is dissolved and mixture comes to a boil. Continue heating the mixture until the temperature reaches approximately 240 degrees F on a candy thermometer. Remove from the heat.
• Take the sugar syrup mixture off the stovetop and slowly combine with the gelatin mixture in the standing mixer bowl. Add the vanilla.
• On high speed, mix the syrup and gelatin mixture for approximately 10 minutes, until thick and fluffy; it should resemble marshmallow. Spoon the marshmallow over the chocolate filling.
• Using a small torch, toast the top of the marshmallow pies for a 'just roasted over the campfire' look. An alternative would be to use the oven broiler, taking out the mini pies just after the tops turn golden brown.
• Grate a few frozen chocolate pieces using a rasp, zester, or vegetable peeler over the mini pies for garnish. Enjoy!