S’mores Pie

Instructions

Make the graham cracker crust

Preheat the oven to 350°F (175°C). Place the pie plate containing the graham cracker crust on a rimmed baking sheet.

Make the chocolate fudge brownie filling

In a saucepan over medium-high heat, warm the cream until it's scalding (that is, until teensy tiny bubbles just begin to form along the edge of the pan).
Meanwhile, dump the chocolate in a heatproof bowl. When the cream is scalded, pour it over the chocolate and let it stand for 1 minute. Then whisk the chocolate and cream thoroughly until the chocolate melts and the mixture is glossy. Whisk in the egg and salt until they're fully incorporated. Pour the chocolate filling into the graham cracker crust and bake for 20 to 25 minutes, until the filling has just set but still seems slightly wobbly in the center. Let the pie cool completely.

Make the marshmallow fluff topping*

In the bowl of a stand mixer or in a large heatproof bowl, sprinkle the gelatin evenly over 2⁄3 cup of the cold water.
In a clean, heavy saucepan, combine the sugar, corn syrup, and the remaining 2/3 cup cold water. Cook the sugar mixture over medium-high heat, stirring only at the beginning, until the sugar has dissolved. Let it boil until it reaches the hard-ball stage of candymaking which is when it registers 260°F (130°C) on a candy thermometer, about 23 minutes. [Editor's Note: No candy thermometer? Drop a bit of the sugar mixture into a glass of cold water. If it forms a hard little ball, it's ready.]
When the sugar is close to reaching the hard ball stage, turn on the stand mixer with the softened gelatin or quickly beat the gelatin with a hand mixer to blend.
Once the sugar has reached the hard ball stage, turn the stand or hand mixer to low speed and slowly pour the hot syrup in a steady stream into the gelatin while mixing. Try to avoid pouring the mixture onto the sides of the bowl; instead, aim for the space between the beater and the sides of the bowl. When all of the syrup has been incorporated, gradually increase the speed to high to avoid splashing and continue to beat until the mixture is very thick and has tripled in volume, 5 to 10 minutes. Add the vanilla and beat for 1 minute more.

Assemble the s'mores pie

Spread the marshmallow fluff topping over the pie. You want the topping to cover the surface of the pie, stretching all the way to the crust. (You may not need all of the fluff—totally depends on your personal preference. If you have extra, well, just grab a spoon and scrape out the bowl and indulge.) Allow the topping on the pie to cool at room temperature or place the entire pie in the fridge until it has set, about 30 minutes.
If you're using a torch (the preferred method), make sure the area you're working in is clear of any plastic, paper, or other flammable items and that the surface you're working on is fireproof (steel, marble, etc.). Slide a baking sheet under the pie to protect your countertops. Light the torch and lightly toast the surface of the pie, going as toasty as you prefer. When the pie is perfectly brûléed, turn off the torch and let the pie cool for 10 minutes.

If you're torchless, you can toast the marshmallow fluff topping under the broiler, but keep a close eye on the pie and bear in mind that this technique requires patience, watchfulness, and speed. You'll need to preheat your broiler, slide the pie on a baking sheet, and use foil or a pie shield to cover the crust edges. Broil the pie about 3 inches from the heat source, rotating it to ensure even toasting, until the topping is the desired shade of toasted goodness. It burns very easily with this method, so watch closely! It’s best to keep the oven door cracked open so you can keep a watchful eye on the pie, rotating it as needed, the entire time. Remove the pie from the oven and let it cool for at least 10 minutes.
Your s'mores pie is now ready to serve. (In theory, you can cover the pie and stash it in the fridge for up to 1 week. You'll want to lightly slick a sheet of foil or plastic wrap with oil and place it, oil side down, over the pie to prevent it from sticking to the topping.) For easier slicing, run your knife under hot water first to prevent the marshmallow fluff from sticking to the blade.

Equipment

Ingredients

For the graham cracker crust

For the chocolate fudge brownie filling

For the marshmallow fluff topping*

Instructions

Make the graham cracker crust

Make the chocolate fudge brownie filling

Make the marshmallow fluff topping*

Assemble the s'mores pie

Nutrition