S’mores pie is S’mores all grown up, and I love it!
I’m an Australian through and through, but I gotta tell you, this S’mores pie, in fact S’mores in general, really make me want to consider handing in my passport and going State side! I know it’s just a regular ole’ flavour to many of you, but to us, well, it’s new and messy and tasty and just so so good. Getting your hands on Graham Crackers in Australia can be tricky, but I found some at USA Foods, plus they have coffee, my lifeline. Drool.
![S'mores Pie Slice]()
![Chocolate Ganache]()
This pie has been on my dessert to-do list (yes I really have one of those) for a long time. I love Graham cracker crusts, but seriously, the best part of this S’mores pie is that toasted marshmallow fluff. Oh my! When you make that from scratch, mind blown I tell you. It’s fiddly to make, but it’s not difficult per se. The worst thing about it was that I used a hand mixer, and at the five minute mark I thought my arm was about to fall off! Between whipping the ganache and the marshmallow fluff, I did not need to do an arm workout this week. Maybe even next week ![:)]()
KEEP SCROLLING FOR A VIDEO OF THIS S’MORES PIE!
![S'mores Pie Slices]()
I know it’s great when you can make a recipe before-hand, and while you can do this with this S’mores pie, the chocolate ganache will start to harden, making it tricky to cut and not as soft to eat. Still pretty darn good, because everyone went back for seconds the next day, but just don’t put it in the fridge, because cold ganache is not what you are going for with this pie. Anyway, enough instructions, it’s time to dig in!
Ingredients
Graham Cracker Crust
- 200 grams (7oz) graham crackers, finely crushed
- 120 grams (8 1/2 tbs) unsalted butter, melted
Chocolate Ganache Filling
- 600 grams (1lb 5oz) dark chocolate
- 480 milliliters (20 fl.oz) cream
- 113 grams (8 tbs) unsalted butter
Marshmallow Fluff
- 3 egg whites
- 187 grams (6.6oz) granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
Graham Cracker Crust
- Crush the cookies by hand or in a food processor and then pour the butter into the mixture and stir.
- Press the mixture into the pan. Chill for 30 minutes
Chocolate Ganache Filling
- Place chocolate in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
- Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.
- Stir in butter until fully dissolved. Chill for 15 minutes.
- Whip ganache using a hand held or standing mixer for 2-3 minutes. Place bowl back into the fridge for another 15 minutes, and whip again. Do this a total of three to four times, until the ganache lightens in colour and has fluffed up nicely.
- Pour onto cracker base.
Marshmallow Fluff
- In a small pot, bring about an inch of water to a simmer.
- Add the egg whites, sugar and cream of tartar to a heat-safe bowl that fits on top of the pot without touching the water. Keep the water just at a simmer
- Stir the mixture until the sugar has completely dissolved, about 4-5 minutes. Do not overheat or you will cook the eggs. You will know it is done when you rub a bit between your fingers and it does not feel grainy.
- With a hand mixer or stand mixer, whisk the egg whites on low speed until frothy. Increase to high speed and beat until the meringue reaches stiff peaks, about 5-8 minutes. See video for how it looks at this stage.
- Spread this liberally over the ganache filling, and then using a chef torch, lightly roast the topping until you get a nice browned effect. Serve immediately. Can be kept a couple of days covered, at room temperature, however the ganache will set up, making it less mushy and in my opinion it's better to dig in right away!
The post S’mores Pie takes S’mores to a whole new level appeared first on Cake Style.
