S'mores Pie

Recipe courtesy Sweet Rose Creamery
Show: Unique Eats Episode: Ice Cream

Photo: S'mores Pie

TOTAL TIME: 16 hr
Prep: 1 hr
Inactive Prep: 14 hr
Cook: 1 hr
 
YIELD: 1 pie
LEVEL: Intermediate

ingredients

GRAHAM CRACKERS:
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons, plus 1 teaspoon honey
  • 3 tablespoons ice water
    GRAHAM PIECRUST (FOR 9-INCH PIE SHELL):
      CHOCOLATE ICE CREAM:
      • 1/4 cup, plus 1 tablespoon sugar
      • 3 tablespoons cocoa powder
      • 1/2 teaspoon salt
      • 2 cups milk
      • 3/4 cup cream
      • 6 egg yolks
      • 4 ounces bittersweet chocolate (72 percent), chopped
      • 1 teaspoon vanilla extract
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      Directions

      For the graham cracker:
      Cut butter into small cubes, add graham flour, bread flour, brown sugar, salt, baking soda, and baking powder and chill until everything is cold.

      Preheat the oven to 325 degrees F.

      Paddle the dry ingredients on low speed until the butter becomes pea size.

      Add the honey and water in a thin stream and paddle until it just comes together. Do not knead.

      Mold into a rectangle, wrap, then chill at least 2 hours. Cut into strips, about 1/4-inch thickness, bake 40 minutes or until golden brown. Cool completely.

      For the graham piecrust:

      Toss the ground graham crackers, brown sugar, and 3 tablespoons melted butter in a bowl until incorporated. Place the crumb into a pie shell and mold it firmly and evenly onto the bottom and sides.

      For the chocolate ice cream:

      Whisk 1/4 cup sugar, 3 tablespoons cocoa powder, and salt together. Slowly add milk to make a paste, and then thin it out with rest of the milk. Add the cream. Scald the milk mixture over medium heat.

      Melt chocolate over a double boiler.

      In a separate bowl, whisk the yolks and 1 tablespoon sugar then slowly temper in the hot cream. Put everything back into pot. Over low heat, cook the custard until thick, 165 degrees F.

      Strain the custard into the melted chocolate and whisk to homogenize. Cool over ice bath. Chill overnight.

      Churn according to the manufacturer's instructions. When the ice cream is made, you can pour the mixture immediately into the chilled/frozen graham shell.

      You can top the pie with store bought marshmallow mix or with marshmallow fluff.

      Torch or broil for 30 seconds to 1 minute under a broiler, until the top is brown and the marshmallow is gooey inside!

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      3

      Newest Ratings and Reviews

      Read all 5 reviews

      • on December 19, 2011

        Flag

        Hmmmm, I'm thinking smaller individual pies; a really good chocolate pudding from scratch; chocolate cheesecake filling; chocolate chucks mixed in with the marshmallows before torching or broiling. I have to agree with Swiss Polly and Scoobyblue. Homemade and from scratch is ALWAYS better. I am going to have some fun with this recipe. Major yum factor here.

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      • on July 05, 2011

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        I agree with Swiss Polly, this recipe is awesome as is. Create your own short cuts if you wish or not. I will probably make it just like this and then if we love it and I don't have the time, I will use store bought products. I have to say though, when you use store bought as opposed to homemade, it tastes just like that. Homemade always tastes better.

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      • on July 05, 2011

        Flag

        This sounds like fun!!
        As for there being "no short cuts" - Really, You can't use a box of graham crakers or store bought ice cream and call that a "short cut?"
        Maybe you should stick with the Betty Crocker site instead...they totally dig the easy recipes.

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