You are hereRecipe: Smore Pie

Recipe: Smore Pie


By steve - Posted on 18 February 2010

Just about everyone who has ever gone camping or cooked marshmallows over an open fire has fond memories of making smores. I got this idea from watching a Food Network show, but the recipe, in a Sandra-Lee-kind-of-way, is all mine...

SMORE PIE

1 pre-made graham cracker pie crust (about 9" or smaller)
1 bag of semi-sweet chocolate chips
1 jar of marshmallow creme (7 oz)
about 3 tablespoons of half-and-half

Preheat the oven to 375 degrees.

Empty the chips in a microwave safe bowl and heat for about 60 seconds. Stir. Heat again for 15 seconds and stir, repeating until warm and smooth, without any lumps.

While the chocolate is still warm, add about 3 tablespoons of half-and-half and work it and mix through. It should quickly "set" and change texture and become like a soft clay or putty. (This is called a ganache.) You may need to add a little more half-and-half to get the consistency you need to spread it across the base of the pie. You don't want this to be too thin (runny) as it should have some body to it.

Scoop the chocolate out of the bowl and spread and smooth it across the prepared pie crust. You will end up making a kind of "chocolate patty" that is about 1/2" thick across the pie crust.

Get a cup of hot tap water to dip a spoon in. Dip the spoon in the hot water, then use it to fill the rest of the pie crust with a top layer of marshmallow creme. Dip the spoon each time so that the creme doesn't stick to the spoon. It should come just to the top of the pie crust. Push the creme right over the pie crust edge to protect it from over-cooking the pie crust edge. You can dip your spoon in the hot water and then use the back of the spoon to smooth out the surface of the creme.

Bake the pie in a 375 degree oven for 15 minutes and check it. You want the top of the creme to be lightly browned. If it needs it, keep baking another 3 minutes and check again. The creme will rise with baking, but settle back down when cooled.

Cool the pie until it is "just warm". If the bottom of the pie is warm, but not too hot to the touch, it's perfect. Slice it up and watch it disappear!

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