Chocolate S’more Pie

By tlhoover

Ingredients

• For Crust:
• 1 graham cracker crumb crust, baked and cooled completely
• For Chocolate Cream Filling:
• 7 oz bittersweet chocolate (not more than 70%) finely chopped
• 1 cup heavy cream
• 1 egg, at room temperature for 30 min
• For Marshmallow Topping:
• 1 tsp un flavored gelatin (from a ¼ oz package)
• ½ cup cold water
• ¾ cup sugar
• ¼ cup light corn syrup
• ½ tsp vanilla
• Vegetable oil for greasing

Preparation

Step 1

Make filling
• Put oven rack in middle position and preheat oven to 350 degrees
• Put chocolate in a large bowl
• Bring cream just to a boil and then pour over chocolate and allow to stand 1 min, then gently whisk until chocolate is melted and mixture is smooth
• Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust
• Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 min
• Cool pie to room temperature on a rack, about an hour
Make Marshmallow topping
• Sprinkle gelatin over ¼ cup cold water in a large deep heatproof bowl and let stand until softened, about 1 min
• Stir together sugar, corn syrup, a pinch of salt, and remaining ¼ cup water in a large saucepan
• Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260 degrees, about 6 min
• Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating
• When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 min
• Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling, it will slowly spread to cover top of pie
• Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap and chill 3 more hours
Brown topping
• Preheat broiler
• Transfer pie to a baking sheet and cover edge of pie with a pie shield or foil and broil 3-4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 min
• Cool pie on a rack 10 min