S’mores + pie? Oh yes! With Easter just around the corner here is an irresistibly decadent dessert that everyone will love. No, it’s not your typical Easter dessert but does typicality matter? Of course not. It’s always nice to have the classics but it’s fun to switch things up a bit too.
Really this dessert is fit for any day of the year. It screams summer, but when cold weather comes around and your craving a s’more but it’s too cold to go out, this will always have you covered. It begins with a graham cracker base (I made mine with a hint of salty to balance out the sweetness of the pie), it’s layered with a silky smooth chocolate filling – the kind that melts away in your mouth, and it’s topped with a meringue (the kind that reminds me of melty marshmallows) and it’s toasted to golden perfection. You won’t be able to wait to dive into this pie. There may just be a slice missing when you take it to the party (you just had to test it first, right?:) Enjoy!
- 10 graham cracker whole sheets , finely crushed
- 7 Tbsp butter (I used salted)
- 6 oz semi-sweet chocolate , finely chopped (I used Ghirardelli)
- 6 oz milk chocolate , finely chopped (or an additional 6 oz semi-sweet if desired, I used Symphony)
- 2 Tbsp unsalted butter , diced into pieces
- 2/3 cup heavy cream
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/8 tsp (slightly heaping) cream of tartar
- 1/2 tsp vanilla extract
For the crust:
Preheat oven to 350 degrees. In a mixing bowl, stir together graham crackers and melted butter until evenly moistened. Firmly press mixture into the bottom and up the sides of a 9-inch (about 1 1/4-inches deep) pie plate. Bake in preheated oven 9 - 10 minutes, remove from oven and allow to cool completely.
For the filling:
Place chopped semi-sweet, milk chocolate and 2 Tbsp butter in a mixing bowl. Bring cream just to a very light boil in a small saucepan. Pour hot cream over chocolate mixture and stir until melted (if the chocolate doesn't melt entirely, you can put the mixture in the microwave and melt on 50% power in 15 second intervals, stirring well between until smooth). Pour mixture into cooled crust and spread into an even layer. Cover with foil (don't allow foil to touch chocolate mixture) and chill in refrigerator 45 minutes - 1 hour until set.
For the topping:
Add 3 egg whites (don't allow one drop of egg yolk) and sugar to a very clean heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until it registers 160 degrees on a candy thermometer, about 3 - 5 minutes. Remove bowl from saucepan, add cream of tartar and beat mixture with an electric stand mixer on moderately high speed until stiff glossy peaks form, about 7 - 9 minutes, while adding in vanilla just near the end. Spread over set chocolate filling. Toast topping with a kitchen torch. Cut into slices and serve. Store pie in refrigerator.
Recipe Source: Cooking Classy