Clearly I've been on a S'more kick lately. My friend Ed had his annual BBQ over the weekend and I was summoned (by choice) to make the desserts. This S'more pie was a recipe I've wanted to make for a long time. Deb from Smitten Kitchen made this a while back and I tagged it immediately! I knew a BBQ would be the perfect excuse to make it. So I was on a mission...
5 tablespoons salted or unsalted butter, melted, plus additional for greasing
1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz, pulsed in a food processor until finely ground)
2 tablespoons sugar
1/8 teaspoon salt (omitted if you use salted butter)
For chocolate cream filling
7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
1 cup heavy cream
1 large egg, at room temperature for 30 minutes
For marshmallow topping (the recipe I used found here)
1 teaspoon unflavored gelatin (from a 1/4-oz package)
1/2 cup cold water
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
Vegetable oil for greasing
Special equipment: a candy thermometer
Make graham cracker crust:
Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie 9- to 9 1/2-inch pie plate.
Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
Make chocolate cream filling:
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).
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:
Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
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.
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.
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.
You can also use a kitchen blow torch rather than the broiler. That's what I did.
Note: Pie (before browning topping) can be chilled up to 1 day.