The first time I experimented with this recipe, I used a very dark, bittersweet chocolate (as a rule, I tend to prefer dark chocolate to milk chocolate). I can emphatically say that it was not a success. When you want to re-create the toasty, comforting taste of your childhood s'mores (always my favorite part of camping!), only milk chocolate will do. If you don't have the time, patience, or equipment necessary to make the marshmallow fluff (but try it; it's worth it!), you can place whole marshmallows over the cooled pie filling and toast those instead. It won't be as beautiful as the recipe below, but on what planet could toasted marshmallows be bad?
Recipe courtesy of Allison Kave
Print
Total:
2 hr 35 min
Prep:
5 min
Inactive:
1 hr 45 min
Cook:
45 min
Yield:
Makes one 9-inch (23-centimeter) pie
Level:
Intermediate
Total:
2 hr 35 min
Prep:
5 min
Inactive:
1 hr 45 min
Cook:
45 min
Yield:
Makes one 9-inch (23-centimeter) pie
Level:
Intermediate

Ingredients

Graham Cracker Crust:
  • 1 1/2 cups (175 grams) finely ground graham cracker crumbs
  • 5 to 8 tablespoons (70 to 115 grams) unsalted butter, melted
  • S'mores Pie:
Filling:
  • 1 cup (240 milliliters) heavy cream
  • 8 ounces (225 grams) high-quality milk chocolate, chopped or chips
  • 1 large egg, at room temperature
  • 1/4 teaspoon salt
Topping:
  • 1 tablespoon unflavored gelatin
  • 2 cups (400 grams) sugar
  • 2/3 cup (160 milliliters) light corn syrup
  • 1 teaspoon vanilla extract

Directions

Watch how to make this recipe.

Special equipment: A kitchen torch

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!

Categories:

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