S'mores Pie for 4th of July! | More Sweets Please

S’mores Pie for 4th of July!

I was going to make a red (raspberry), white (whipped cream) & blue (blueberries, duh) meringue cakey thing for an obvious 4th of July dessert, but I’ve been baking with so much fruit lately that I felt the need to get back to chocolate and sugary goo.

So in honor of an American staple, I introduce the S’mores Pie. (It’s one of the dietary requirements to be an American, I think. It might be on the citizenship test, but I’m not sure- “What are the key components of a s’more?”. One might not be granted permanent residency into the U.S. without knowledge of s’more-building techniques. Thank God I know a thing or two about s’mores, or I’d be shipped back to the land of the north in no time.)

Funny note about this particular batch of a spectacularly low-brow dessert: I ended up making the pudding layer with the most expensive chocolate known to mankind. I bought Valrhona chocolate for a recipe I was going to make that needed dark chocolate, and then realized when I got home that it was so not dark. Since s’mores are usually made with milk chocolate (of the Hershey’s sort), I had a home for the milky Valrhona. (Serious cash, like $2.50 an ounce kind of cash. The pudding calls for 6 ounces. You do the math.)

Oh- I made a colossal mistake when broiling the marshmallows for these mini pies- see this post to read about the gory (blackened) details. May you learn from my mistakes. :)

GRAHAM CRACKER CRUST:

1 1/3 cup graham cracker crumbs

1/4 cup sugar

5 tablespoons butter, melted

PUDDING FILLING:

See “Rich Chocolate Pudding” recipe, or substitue with a store-bought brand

MARSHMALLOW TOPPING:

1/3 bag mini marshmallows
1. CRUST: Preheat oven to 375°. Stir the 3 crust ingredients together well, and press firmly on bottom and sides of pie pan (or mini pie/tart pans). Bake crust shell(s) for 6 – 8 minutes, until lightly toasted. Let cool slightly.
2. PUDDING: see post for instructions, of course. Spread pudding in cooled crust (or divide evenly between 5 or 6 mini pies/tarts).
3. TOPPING: spread an even layer of marshmallows over top of pudding, and broil for 30 – 60 seconds until they are lightly browned- watching the pie the entire time.
Tips:
- Pudding thoughts: you can sub in milk chocolate instead of the bittersweet called for in the recipe… Valrhona is up to you (ha ha). The pudding won’t look as dark, but whatever.
- Marshmallows burn quickly. If you don’t believe me, read here for proof.
- Store in the fridge if you don’t finish on day 1… or if it’s 100° like it is in Chicago today.
- Enjoy!
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July 4th, 2012 | More Sweets Please | No Comments | Tags: Chocolate, Pies