S’more Pie from ‘Back in the Day’

 

Remember how I told you I love The Back in the Day Bakery Cookbook?

 

Well, I can’t stay away from it!  Family was in town this week from Connecticut and Cousin Cara requested I make S’more Pie from this cookbook.

This Pie

Was

Awesome!

 

Not only did Cara give me an excuse to make this pie, she gave me an excuse to own a kitchen torch.  I feel pretty damn snazzy with the new little torch.  I bought it at Home Depot for $25 (Williams Sonoma wanted $40, thanks to my friend Hollis for the hardware store tip).

 

As I sit typing this post, I want to go find something edible in my fridge to torch.

Carrots?  Maybe.

Butter?  Hmmm, probably not the best idea.

Banana Bread?  I’d probably burn down the kitchen.

 

Anywho… make this pie!  It is easy and that marshmallow topping does not disappoint!

 

S’more Pie

serves 8, it’s quite rich

 

Crust

2 c. graham cracker crumbs

1/4 c. light brown sugar, packed

1/2 c. unsalted butter, melted

 

Combine the ingredients with a fork.  Pile the crust into a 9 inch pie dish and press evenly on the bottom and halfway up the sides of the pie dish.  Bake at 350 degrees fahrenheit for 8 minutes.  Cool completely before filling it with the custard.  Can be covered in plastic and refrigerated overnight.

 

Custard

wanna learn more about coagulation?

5 large egg yolks

6 T. sugar

3 T. cornstarch

1/4 t. sea salt

2 c. milk (I used 2%, recipe calls for whole milk)

1 t. vanilla extract

7 oz. ghirardelli 60% cacao chips, melted (recipe called for bittersweet)

2 1/2 T. butter, room temp and cut into chunks

 

Whisk the egg yolks, sugar, cornstarch, and salt together in a heatproof bowl (I used a large metal bowl) until thick.  Set aside.

 

Warm the milk in a saucepan, bringing to a gentle boil.  Slowly whisk about 1/2 c. of the milk into the egg mixture  and then slowly whisk in the rest of the milk.  Set the bowl over a simmering pot of water that is small enough that when the bowl sits on top of it, the water does not touch the bottom of the bowl.  Whisk for 5 to 10 minutes until thickened.  Remove the bowl from the simmering water and whisk in the melted chocolate and vanilla.  Let the custard cool for about 2 minutes and then whisk in the butter.  Let cool at room temperature for about 30 minutes (cover with plastic first so a skin doesn’t form).  Once cool, spread the custard into the pie crust, cover again with plastic and refrigerate for at least 3 hours or overnight before adding the topping.

 

 

 

 

Marshmallow topping

 

6 large egg whites

1/2 t. cream of tartar

1 1/2 c. sugar

1 t. vanilla

 

In a metal stand mixer bowl (or the like) whisk together the egg whites, cream of tartar and sugar.  Sit the bowl on a smaller saucepan of simmering water just like with the custard.  Continually whisk the mixture in the bowl over the steam until the sugar melts and the mixture is warm, this took about 4 minutes.  Remove from the heat and add the vanilla.  Fit your stand mixer with the whisk attachment (or use a hand mixer).  Attach the bowl to the stand mixer and whip on high speed for about 5 to 7 minutes or until stiff and glossy.

 

 

 

I tried my torching skills out on a dollop of the topping placed on a plate.  Cara tasted it to make sure it was fit for the pie!

 

 

Load the top of the pie with this topping, spread it around and give it some peaks.  Torch the top lightly with a kitchen torch.

I gotta give a shout out to Sean, Cara’s soon-to-be husband, for taking over the camera duties and capturing the torching (he also read the instructions and taught me how to use the cute little thing).

 

 

 

Serve this pie the same day or store for up to 3 days.  I really enjoyed the contrast of the bittersweet custard with the very sweet marshmallow topping.  All who ate it agreed it tasted just like s’mores.  Watch out though, we were all in a sugar coma after eating this beautiful pie!

 

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