I love s’mores but especially on the Fourth of July or any summer party around a fire pit! So, when I saw this recipe in an old cookbook, “The Back in the Day Bakery Cookbook, I had to try it! This pie was a big hit with everyone who tried it… second helpings were required!! I used a deep pie dish so I tweaked the recipe a bit, but the credit goes to Cheryl & Griffith Day and their amazing recipes!
CHOCOLATE CUSTARD FILLING INGREDIENTS:
• 2 cups whole milk
• 5 large egg yolks
• 6 tablespoons sugar
• 3 tablespoons cornstarch
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla
• 7 ounces of good bittersweet chocolate, melted
• 2½ tablespoons unsalted butter, cut into cubes at room temp
GRAHAM CRACKER CRUST INGREDIENTS:
• 3 cups graham cracker crumbs
• 6/8 cup packed brown sugar
• 12 tablespoons unsalted butter melted
MARSHMALLOW TOPPING INGREDIENTS:
• 6 large egg whites
• ½ tsp cream of tartar
• 1½ cups sugar
• 1 tsp pure vanilla
You will need a kitchen blow torch!
GRAHAM CRACKER CRUST DIRECTIONS:
• Position rack on lower level and preheat oven to 350 degrees F.
• In a medium bowl mix all the ingredients until all is moistened.
• Press mixture into the pie plate going up all the sides and bottom of the pan.
• Bake for about 6-8 minutes until golden and let cool before filling.
CHOCOLATE FILLING DIRECTIONS:
• Whisk the egg yolks, sugar, corn starch, and salt together in a heat proof bowl until thick and pale in color, set aside.
• In a medium saucepan bring milk to a gentle boil.
• Whisk about half of the hot milk into the egg mixture, then continue to whisk in the rest in a steady stream.
• Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cool the yolk mixture whisking constantly until thick and glossy, about 7-8 minutes.
• Remove the bowl from the heat and whisk in the vanilla and chocolate.
• Let this set for 2 minutes to cool, then whisk in the butter until the custard is smooth and silky.
• When cool, put it into graham cracker crust and cover and put in the fridge.
MARSHMALLOW TOPPING DIRECTIONS (pay attention and keep whisking!!):
• Put the egg white, cream of tartar, and sugar in a large heatproof bowl.
• Set over a sauce pan of simmering water (do not let the bowl touch the water) and whisk constantly until sugar is completely dissolved and the egg whites are warm to the touch, 3-5 min. The mixture will appear pale and opaque.
• To make sure sugar is dissolved rub the mixture between your fingers. If grainy then whisk some more!
• Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
• Add the vanilla and starting on low speed whip the egg whites gradually increasing the speed to high until the marshmallow topping is glossy and forms peaks, 6-8 minutes.
• You can fill a pastry bag and pipe the mixture on top of the chocolate pie or just loosely pile it on top making big luscious swirls!
• Toast the topping lightly with a kitchen blow torch!
This pie is best served the same day, but can keep covered for up to 3 days. I prepared the crust and chocolate filling the night before and the day I served it topped off the pie with the marshmallow topping.