S'More Pie

By cwaldron09

Ingredients

• For the Crust:
• 3 cups gluten free gingersnap cookies or gluten free graham crackers, crushed
• 1/2 cup butter, melted
• For the Filling:
• 1 pint heavy cream
• 1 1/4 cups bittersweet chocolate chips
• 1 teaspoon vanilla extract
• 2 eggs
• For the Meringue Topping:
• 4 egg whites
• 1 cup powdered sugar
• 1 1/2 teaspoons vanilla extract

Details

Servings 8
Preparation time 60mins
Cooking time 105mins
Adapted from delightglutenfree.com

Preparation

Step 1

1. Preheat oven to 375 degrees F. In a mixing bowl or food processor, crush cookies to form small crumbs. Add melted butter to cookie crumbs and gently stir to moisten. Press cookie crust into a 9 inch spring form pan, pressing firmly to ensure that the crust is tightly packed.

2. Bake crust for 8-10 minutes or until fragrant and lightly browned. Cool completely.

3. To make the filling, heat heavy cream in a saucepan over medium heat until it barely begins to simmer. Stir frequently to keep a skin from forming.

4. Add chocolate chips to warm cream and whisk to combine. Whisk continually until all chocolate is melted. Whisk in vanilla extract and remove from heat.

5. Place eggs in a large bowl and whisk until light and fluffy. Temper the eggs by pouring a small amount of hot chocolate cream mixture into the eggs and whisking constantly. Whisk in the remaining chocolate cream mixture.

6. Pour filling over cookie crust and place pan on baking sheet. Bake for 15-20 minutes until the center is set. Cool completely.

7. To make the meringue topping,combine egg whites and powdered sugar in a glass bowl. Place glass bowl over a pot of barely simmering water, ensuring that bowl does not touch the water. Gently heat the egg whites and sugar, whisking constantly until the mixture is heated through, about 5-10 minutes.

8. Once the mixture is hot, immediately shut off heat and transfer to a stand mixer. Using the whisk attachment, beat hot egg whites on medium high until stiff peaks have formed. Add vanilla extract. Continue beating until you have stiff, glossy peaks. Top pie with meringue and carefully brown using a kitchen torch or the broiler on your oven.