Toasty Smores Pie Recipes

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.

MILE-HIGH S'MORES PIE

Steps:

• Make the crust: Preheat the oven to 350˚ F. Mix the graham cracker crumbs, sugar and melted butter in a medium bowl until combined. Press evenly into the bottom and up the sides of a 9-inch pie plate. Bake until lightly toasted, about 10 minutes; set aside to cool.
• Make the filling: Heat the milk in a medium saucepan over medium heat until almost simmering. Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl to make a thick paste. Whisk about one-third of the warm milk into the egg mixture until smooth. Add this mixture to the remaining milk in the saucepan and cook, whisking constantly, until it starts to bubble and thicken, about 2 minutes. Continue cooking, whisking, until thick like pudding, 1 to 2 more minutes.
• Remove the pan from the heat and whisk in the chocolate until melted and combined. Whisk in the butter until combined. Pour the filling into the graham cracker crust and refrigerate until completely cool, about 2 hours.
• Make the meringue: Whisk the egg whites, sugar, cream of tartar and salt in a large heatproof bowl (or the bowl of a stand mixer) until combined. Set the bowl over a medium saucepan with 1 inch of simmering water (don't let the bottom of the bowl touch the water). Cook, whisking constantly, until the mixture is just hot to the touch and the sugar is completely dissolved, 3 to 4 minutes.
• Remove the bowl from the saucepan. Add the vanilla. Beat with a mixer on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Transfer the meringue to a pastry bag fitted with a 3/4-inch-wide tip. Pipe large marshmallow-size mounds on the surface of the pie, leaving a small border of the filling exposed. Pipe another layer of mounds on top in a slightly smaller circle, then pipe a third layer on top, using the rest of the meringue. Use a kitchen torch to toast the meringue (or toast under the broiler). Refrigerate the pie until cooled before slicing, at least 1 hour.