Campfire Pie

Name: Campfire Pie
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 85 grams whole blanched almonds; 71 grams butter, melted; 142 grams butter; 198 grams butter; 227 grams dark chocolate cookie chunks; 255 grams finely ground dark chocolate cookies; 43 grams corn syrup; 71 grams corn syrup; 0 teaspoons cream of tartar; 142 grams egg whites; 4 sheets gelatin, soaked in water; 142 grams heavy cream; 1 pinch Pinch salt; 57 grams semisweet chocolate; 113 grams semisweet chocolate chips; 57 grams sugar; 227 grams sugar; 113 grams unsweetened chocolate; 2 teaspoons vanilla extract; 85 grams water

You can never have too many dessert recipes, so give Campfire Pie a try. This recipe serves 10. One serving contains 945 calories, 10g of protein, and 68g of fat. If you have butter, salt, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 4 hours and 50 minutes.

Instructions

Mix cookie crumbs with melted butter and press into the bottom and sides of the pie plate.

Ingredients you will need

Cookie Crumbs

Butter

Place piecrust in the freezer for 5 minutes to set.

Ingredients you will need

Pie Crust

Place the cookie chunks, chopped almond ding and semisweet chocolate chips in small bowls on your workstation.

Ingredients you will need

Semisweet Chocolate Chips

Almonds

Equipment you will use

Bowl

Spread 2 ounces of the bitter chocolate sauce on the bottom and the sides of the pie crust. Set aside.

Ingredients you will need

Unsweetened Baking Chocolate

Pie Crust

Sauce

Hydrate the gelatin sheets in a small saucepan. Gently warm the gelatin on the stove until dissolved and set aside.

Ingredients you will need

Sheet Gelatin

Gelatin

Equipment you will use

Sauce Pan

Stove

Place egg whites, cream of tartar and salt in the bowl of an electric mixer and a whip attachment. In a medium saucepan, bring the sugar, corn syrup and water to a boil. Using a candy thermometer, bring the syrup to 230 degrees F. Start whipping the egg whites on high speed and continue to boil the syrup to 240 degrees F.

Ingredients you will need

Cream Of Tartar

Corn Syrup

Egg Whites

Syrup

Sugar

Water

Salt

Equipment you will use

Candy Thermometer

Hand Mixer

Sauce Pan

Bowl

Pour syrup into the egg whites in a thin stream while whipping the egg whites and until all the syrup is incorporated. While continuing to whip, add the gelatin and vanilla. Whip for 1 minute longer.

Ingredients you will need

Egg Whites

Gelatin

Vanilla

Syrup

Immediately spread 1/3 of the marshmallow on the crust.

Ingredients you will need

Marshmallows

Crust

Sprinkle with half the cookie chunks, almond ding and chocolate ships.

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Chocolate

Almonds

Drizzle 2 ounces of the bitter chocolate sauce over the pie.

Ingredients you will need

Unsweetened Baking Chocolate

Sauce

Spread another 1/3 of marshmallow and sprinkle with the remaining cookie chunks, almond ding and chocolate chips and bitter chocolate sauce. Top with the remaining marshmallow and shape the top with dips and swirls using a metal offset spatula. Refrigerate pie for 4 hours or overnight.

Ingredients you will need

Unsweetened Baking Chocolate

Chocolate Chips

Marshmallows

Almonds

Sauce

Equipment you will use

Offset Spatula