Chocolate Ganache Smores Pie Recipe 475

S'MORES CHOCOLATE PIE {OR TART}

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate or 9-inch tart pan. Bake for 8-10 minutes until just lightly golden. Remove from the oven and let cool completely.
• For the filling, add the chocolate to a medium bowl. Heat the cream (in a saucepan or microwave) until it starts to steam and small bubbles form at the edges. Pour the cream over the chocolate and let sit for 1-2 minutes. Stir to combine well; it will look separated and grainy as you first start to stir, but eventually it will combine into a glorious, glossy, thick mixture. Stir in the vanilla and salt.
• Pour the chocolate ganache into the cooled crust and spread evenly. Chill in the refrigerator for at least an hour (or up to overnight). About an hour before serving (can do this up to 2-3 hours in advance), preheat the oven broiler and place an oven rack 5-7 inches away from the heating element.
• Cover the top of the pie with the cut marshmallows (cut side down). Broil the pie until the marshmallows puff and turn golden, about 1 minute, turning the pie several times to evenly brown the marshmallows. KEEP A CLOSE EYE ON THE PIE THE WHOLE TIME- it can go from beautiful to burned in a matter of seconds!
• Let the pie rest at room temp for about an hour or pop in the refrigerator for 20-30 minutes to allow the chocolate layer to set up after being broiled. The pie can be refrigerated (or left at room temp) for 2-3 hours after the marshmallows have been toasted. Any longer and the marshmallows might get stickier and kind of wet.
• Slice the pie into pieces with a sharp knife (dip it in hot water and wipe clean between slices for more even cutting) and serve.

EASY S'MORES PIE

Steps:

• In a medium bowl mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes, then let it cool completely on a wire rack before adding the filling.
• In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula or a whisk, stir mixture until melted and smooth. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.
• In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes. If you have a thermometer, the temperature should reach 160°F/71°C. Remove from heat.
• Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 6-8 minutes (start with low speed and gradually increase to medium-high), adding in vanilla extract near the end.
• Spread meringue gently over chocolate filling and swirl it decoratively using the back of a spoon. Toast topping using a kitchen torch. Place in the fridge until serving.
• Tart will keep in an airtight container for up to 5 days in the fridge.

4-INGREDIENT S'MORES PIE

Steps:

• Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
• Preheat the broiler.
• Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.

S'MORE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
• Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
• Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
• Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
• Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
• Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
• Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.