Recipe courtesy of Sweet Rose Creamery
Show: Unique Eats
Episode: Comfort Foods
Print
S'mores Pie
Total:
16 hr
Prep:
1 hr
Inactive:
14 hr
Cook:
1 hr
Yield:
1 pie
Level:
Intermediate
Total:
16 hr
Prep:
1 hr
Inactive:
14 hr
Cook:
1 hr
Yield:
1 pie
Level:
Intermediate

Ingredients

Graham Crackers:
  • 1/2 cup butter
  • 1 1/2 cups graham flour or whole wheat flour
  • 1/4 cup bread flour
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 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):
  • 6 ounces Graham Cracker, recipe above, ground
  • 1 tablespoon brown sugar
  • 3 tablespoons melted butter
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

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!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Peanut Butter Pie Fudge

Recipe courtesy of Z. Cioccolato

Chocolate-Hazelnut S'more French Toast

Recipe courtesy of Bobby Flay

S'mores in a Jar

Recipe courtesy of Tiffani Thiessen

Campfire S'mores with Homemade Marshmallows

Recipe courtesy of Tiffani Thiessen

Momofuku Milk Bar Crack Pie

Recipe courtesy of David Chang

S'more Petit Four

Recipe courtesy of Nightbell

Michigan Pasty (Meat Hand Pie)

Recipe courtesy of Santos Loo

Mom's Cream Cheese Pie

Recipe courtesy of Tiffani Thiessen

Cream Pie

Recipe courtesy of Kelsey Nixon

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here