S'more Pie

• порції: 12 servings
• загальний час: 1 hour

Інгредієнти

14 sheets (240 grams) graham crackers

2 tablespoons (25 grams) granulated sugar

2 pinches kosher salt

1/2 cup (4 ounces or 115 grams) unsalted butter, melted and cooled slightly

1 large egg

3 large egg yolks (save the whites for the topping)

1/2 cup (100 grams) granulated sugar

1/4 teaspoon kosher salt

1 3/4 cups (415 grams) heavy cream, cold is fine

4 ounces (115 grams) semi-sweet chocolate (60 percent range is perfect here), chopped

4 ounces (115 grams) milk chocolate, chopped

1 tablespoon (15 grams) unsalted butter

1/4 teaspoon vanilla extract

3 large egg whites (reserved from filling)

Pinch of salt

3/4 cup (150 grams) granulated sugar

1/2 teaspoon vanilla extract

Напрямки

Make the crust: Heat your oven to 350°F (175°C). In a food processor, blend graham crackers with sugar and salt into crumbs. Add melted butter and pulse just to combine. No food processor? Place the grahams in a bag and bang it with a rolling pin until they’re all crushed into crumbs. In a bowl, combine crumbs with sugar, salt, and melted butter. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. I like to use the outer edge of a heavy measuring cup to press in neat, firm sides but nobody will be the wiser if you just use your fingertips. Bake the crust until lightly browned, about 10 minutes. If the crust has slumped while it has baked, as soon as it comes out of the oven use the back of a spoon to press it back into place as best as possible. Set on a cooling rack while you prepare the filling.

Make the filling: Whisk the whole egg, the egg yolks, 1/2 cup granulated sugar, and 1/4 teaspoon kosher salt in a medium-sized saucepan until thoroughly combined, 1 minute. Slowly drizzle in the cream, whisking the whole time. Warm the mixture over medium-low heat, stirring frequently, until it is thick enough to coat a spoon, about 7 to 10 minutes (or 177°F on an instant-read thermometer). Remove from heat and add both chocolates, a handful at a time, whisking until melted. Add the butter, and stir until it’s melted, too. Stir in the vanilla.

Pour the filling over the graham crust — no worries if the crust hasn’t fully cooled yet — and smooth the top. Transfer to the fridge to fully chill this layer — for about 2 hours.

Make the topping: If your eggs are not pasteurized, place the egg whites in a bowl set over a pot of gently simmering water (i.e. a makeshift double-boiler). Keep a very close eye on the egg whites, whisking them gently, until they’re warm to the touch. Remove egg white bowl and set in a larger bowl with some ice water in it, stirring occasionally until it completely cools — it should only take a few minutes.

Once cool, use a hand mixer or stand mixer with the whisk attachment to whip the egg whites along with a pinch of salt until soft peaks form, then slowly, with the machine running, gradually pour in the granulated sugar, whipping until the topping is glossy and stiff. Add vanilla and beat to combine.

Assemble and finish pie: Spoon topping on top of chilled chocolate pie filling and swoosh decoratively with the back of a spoon. Following all common sense safety precautions when “playing” with fire, use a kitchen blowtorch to gently toast the topping, holding it a couple inches from the topping and using a slow, sweeping motion until you reach your desired color.

You can serve this right away, or chill the pie until you’re ready to serve it. Use a knife dipped into hot water to cut the pie into wedges, being sure to cut all the way through the sturdy graham crust, and serve to the luckiest people you know. Leftovers — which, honestly, would be unprecedented — keep in the fridge for 5 days.