Creamy Smores Pie Food

CREAMY S'MORES PIE

Steps:

• Mix graham crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate.
• Microwave marshmallows and milk in large microwaveable bowl on HIGH 2 to 2-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after each minute. Refrigerate 40 min.
• Add COOL WHIP and 3/4 of the chopped chocolate to marshmallow mixture; whisk just until blended. Spoon into crust; top with remaining chopped chocolate.
• Refrigerate 3 hours or until firm.

S'MORES PIE

Steps:

• For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
• Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
• For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
• Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
• For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.

NO-BAKE S'MORES ICE CREAM PIE

Steps:

• For the graham cracker crust: Melt the butter in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate chips until melted and combined.
• Combine the graham cracker crumbs and melted butter mixture in a large mixing bowl. Mix with a wooden spoon until combined.
• Press the crumb mixture into the bottom and sides of a 9-inch pie dish. Transfer to the freezer for 10 minutes to firm up.
• For the homemade magic chocolate shell: Melt the coconut oil and chocolate chips in a small saucepan over low heat, just until smooth. Remove from the heat.
• To assemble the pie: Evenly spread half of the softened ice cream on the bottom of the pie crust. Drizzle a layer of chocolate shell over the ice cream, followed by the graham cracker crumbs and chocolate chips. Add the second half of the ice cream, followed by another drizzle of chocolate shell. Lastly, add a layer of marshmallow creme and a layer of marshmallows on top. Freeze for at least 2 hours or overnight.
• Serving options: Place under a broiler to toast the marshmallows, 20 to 30 seconds. Keep an eye on the marshmallows as they toast up extremely quick. Or you can torch the top for the burnt marshmallow flavor.

4-INGREDIENT S'MORES PIE

Steps:

• Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
• Preheat the broiler.
• Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.

S'MORES PIE

Steps:

• Prepare the Crust: Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze until Crust is set, about 15 minutes.
• Meanwhile, prepare the Filling: Whisk together egg yolks, milk, sugar, and cornstarch in a medium saucepan until completely combined. Cook over medium, whisking constantly, until mixture is thickened and bubbly and comes to a boil, about 5 minutes. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until incorporated. Stir in vanilla. Gradually add chopped chocolate, whisking just until melted. Remove from heat.
• Spoon Filling into chilled Crust. Place a piece of plastic wrap directly on surface of Filling. Refrigerate until chilled and firm, about 3 hours.
• Prepare the Topping: Beat whipping cream and marshmallow creme with a stand mixer fitted with a whisk attachment on medium-low speed until combined, about 1 minute. Increase mixer speed to medium-high, and continue beating until mixture is smooth and medium peaks form, about 3 minutes. Spoon Topping over set Filling. If desired, garnish with chocolate shavings.

S'MORES PIE

Steps:

• Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
• While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded - do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
• Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, aiming it down the side of the bowl to prevent splatter, and scraping any remaining syrup from the pan with a heat-proof spatula. Slowly increase the speed of the mixer, and beat until the mixture is white, fluffy and doubled in volume. Add vanilla and beat for a few moments more. Pour the mixture on top of the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
• The last step: brûlée the marshmallow. A torch is best for this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil - watching carefully to prevent burning - for 2 to 3 minutes, rotating as necessary.
• To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer.

S'MORES CREAM PIE

Steps:

• Heat the heavy cream until just simmering. Pour over the chocolate and wait 1 minute before whisking until smooth. Add the vanilla and then pour into the pie crust. Place in fridge and chill for 3 to 4 hours, until set.
• To make the meringue, beat the egg whites at medium speed for 1 minute, until foamy, and then add the sugar. Continue to beat to a stiff peak.
• Fold in the marshmallow cream and fold together to combine.
• Spread the meringue over the pie. To serve, brulee the meringue with a kitchen torch.
• Cut into slices and serve.