S’Mores Pie

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Crust

12 whole graham crackers, broken into pieces

2 tablespoons granulated sugar

⅛ teaspoon table salt

6 tablespoons unsalted butter, melted

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 (7 ounces) light brown sugar

3 large eggs

1 tablespoon vanilla extract

½ teaspoon table salt

¼ cup (1¼ ounces) all-purpose flour

Fudge Layer

4 ounces milk chocolate, chopped fine

⅓ cup heavy cream

2 tablespoons light corn syrup

Meringue

¾ cup (5¼ ounces) granulated sugar

3 large egg whites

½ teaspoon vanilla extract

¼ teaspoon cream of tartar

Pinch table salt

Anweisungen

1. For the Crust Adjust oven rack 8 inches from broiler element and heat oven to 325 degrees. 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, about 8 pulses. 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 to 18 minutes. Transfer plate to wire rack.

2. For the Brownie Layer Combine chocolate, oil, butter, and cocoa in large bowl. Microwave at 50 percent power until chocolate is fully melted, about 2 minutes, stirring every 30 seconds. Let cool for 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 (crust needn’t be fully cooled).

3. Bake pie until edges of brownie begin to set and toothpick inserted in center comes out with few moist crumbs attached, about 40 minutes. Let pie cool for at least 10 minutes or up to 1 hour.

4. For the Fudge Layer Meanwhile, combine chocolate, cream, and corn syrup in medium bowl and microwave at 50 percent power until chocolate is fully melted, 1 to 2 minutes, stirring halfway through microwaving. Let cool completely, about 30 minutes.

5. Pour cooled fudge mixture over brownie layer and smooth into even layer. Let set completely at room temperature, at least 3 hours. (Fudge-topped pie can be loosely wrapped with greased plastic and stored at room temperature for up to 2 days.)

6. For the Meringue 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 but constantly, heat until sugar is dissolved and mixture registers 160 to 165 degrees, 4 to 7 minutes.

7. Fit stand mixer with whisk attachment and whip on high speed until meringue forms stiff peaks and is smooth and creamy, about 3 minutes (bowl may still be slightly warm to touch). Spread meringue over filling, making sure meringue touches edges of crust. Use spatula or spoon to create swirls all over meringue.

8a. For a Torch Ignite torch and continually sweep flame about 2 inches above meringue until well browned, 1 to 2 minutes.

8b. For a Broiler Heat broiler. Broil until meringue is well browned, 1 to 2 minutes, rotating halfway through broiling.

9. 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.

Notizen

We prefer Honey Maid Honey Graham Crackers for this crust. If your kitchen is particularly hot and the fudge layer is not fully set before spreading meringue layer over it in step 7, place the pie in the freezer, uncovered, for up to 30 minutes.

WHY THIS RECIPE WORKS We captured nostalgic campfire flavors in a show-stopping pie by breaking it down into layers. We started with a graham cracker crust that was both flavorful and sturdy enough to support the filling. For the chocolate, we combined a thick, gooey brownie layer with a layer of chocolate ganache. Adding extra heavy cream and a bit of corn syrup to the ganache replicated the melty texture of the chocolate on a s’more while keeping it stable enough to hold up when sliced. Then came the marshmallow topping: an easy meringue that we browned to toasty perfection with a blowtorch (though a broiler worked too). Just one slice had us wanting s’more.