Campfire classic 2.0
‘Smores get an upgrade in a decadent pie
S'mores have been a much-loved summer treat ever since the official recipe for the sweet but simple combination first appeared in a 1927 Girl Scout guidebook, "Tramping and Trailing with the Girl Scouts."
They're often a hot, sticky mess, but roasted marshmallows just go so incredibly well with chocolate and graham crackers, right? The fact that you can make them over a campfire only adds to their crowd appeal.
But what if you don't have a fire pit in your backyard, or aren't keen about letting your kids cook over hot coals with a pointy stick? Or maybe you just want to impress friends and family with a make-ahead, party-worthy dessert.
This decadent pie recipe brings together all the familiar and sugarysweet flavors of a s'more, only with a bit more flair, which makes it the perfect showstopper for a summer barbecue.
S'more Pie INGREDIENTS For crust
12 whole graham crackers, broken into pieces 2 tablespoons sugar
1/8 teaspoon salt 6 tablespoons butter, melted
For brownie layer
6 ounces bittersweet chocolate, chopped fine 5 tablespoons vegetable oil 4 tablespoons unsalted butter
2 tablespoons Dutch-processed cocoa powder
1 cup packed light brown sugar
3 large eggs
1 tablespoon vanilla extract 1/2 teaspoon salt
1/4 cup all-purpose flour
For fudge layer
4 ounces milk chocolate, chopped fine
1/3 cup heavy cream 2 tablespoons light corn syrup
3/4 cup sugar
3 large egg whites
1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar Pinch of salt
DIRECTIONS Prepare crust:
Adjust oven rack 8 inches for broiler element and heat oven to 325 degrees Fahrenheit. Process graham cracker pieces in food processor until finely ground, about 30 seconds. Add sugar and salt and pulse to combine. Add melted butter and pulse until combined. Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 16-18 minutes. Transfer plate to wire rack.
Prepare brownie layer:
Combine chocolate, oil, butter and cocoa in a large bowl, Microwave at 50% power until chocolate is melted, about 2 minutes, stirring every 30 seconds. Let cool 5 minutes. Whisk sugar, eggs, vanilla and salt into chocolate mixture until fully combined. Whisk in flour until just incorporated. Pour brownie batter into crust (does not need to be fully cooled). Bake pie until edge of brownie begins to set and toothpick inserted comes out with a few moist crumbs attached, about 40 minutes. Let pie cool at least 10 minutes or up to 1 hour.
Prepare fudge layer:
Meanwhile, combine chocolate, cream and corn syrup in medium bowl and microwave at 50% until chocolate is fully melted, 1-2 minutes, stirring halfway through microwaving. Let cool completely, about 30 minutes. Pour cooled fudge mixture over brownie layer and smooth into even layer. Let set completely at room temperature, at least 3 hours.
Whisk all ingredients together in bowl of stand mixer. Place bowl over saucepan filled with 1 inch simmering water, making sure water does not touch bottom of bowl. Whisking gently and constantly, heat until sugar is dissolved and mixture registers 160-165 degrees, 4-7 minutes.
Fit stand mixer with whisk attachment and whip on high speed until meringue forms stiff peaks and is smooth and creamy, about 3 minutes. Spread meringue over filling, making sure it touches edges of crust. Use spatula or spoon to create swirls over the meringue. Using a kitchen torch, continually sweep flame about 2 inches above meringue until well browned, 1-2 minutes. Or, broil pie under broiler until meringue is well browned, 1-2 minutes, rotating halfway through broiling. Slice pie into wedges with wet knife, wiping knife clean between slices. Serve.
Topped pie can be held at room temperature for up to 4 hours before serving. Serves 10-12.