Chocolate S'more Pie

Name: Chocolate S'more Pie
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 8
Cuisine: Global
Ingredients: 198 grams fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped; 59 milliliters light corn syrup; 1 large egg, at room temperature for 30 minutes; 1 teaspoon unflavored gelatin (from a 1/4-ounce package); 1 graham cracker crumb crust, baked and cooled completely; 237 milliliters heavy cream; 177 milliliters sugar; 1 teaspoons vanilla; 8 servings Vegetable oil for greasing; 118 milliliters cold water

You can never have too many dessert recipes, so give Chocolate S'more Pie a try. This recipe serves 8. One portion of this dish contains about 4g of protein, 40g of fat, and a total of 586 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 7 hours. Head to the store and pick up sugar, corn syrup, vegetable oil, and a few other things to make it today.

Instructions

Make graham cracker crumb crust and reserve.

Ingredients you will need

Graham Crackers

Crust

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.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Sauce Pan

Bowl

Oven

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).

Ingredients you will need

Graham Crackers

Chocolate

Crust

Salt

Egg

Equipment you will use

Whisk

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.

Equipment you will use

Oven

Aluminum Foil

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

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Corn Syrup

Sugar

Water

Salt

Equipment you will use

Kitchen Thermometer

Sauce Pan

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.

Ingredients you will need

Gelatin

Syrup

Water

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Spread

Vanilla

Wrap

Equipment you will use

Plastic Wrap

Preheat broiler.

Equipment you will use

Broiler

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.

Ingredients you will need

Marshmallows