Chocolate S'mores Pie Recipe Recipe

Make chocolate cream filling:

Step 1 :

• Make graham cracker crumb crust and reserve.

Step 2 :

• Put oven rack in middle position and preheat oven to 350°F.
• Put chocolate in a large bowl.
• Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate.
• Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth.
• Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Step 3 :

• Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes.
• Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.
• Make marshmallow topping:

Step 4 :

• Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Step 5 :

• Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan.
• Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

Step 6 :

• Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl).
• When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes.
• Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie.
• Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown topping:

Step 7 :

• Preheat broiler.

Step 8 :

• Transfer pie to a baking sheet.
• Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes.
• Cool pie on a rack 10 minutes.
• Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.