WAITRESS Pie Contest: Can’t Take it any S’more Chocolate Pie

Can’t Take it any S’more Chocolate Pie
Submitted by Emily Mitchell

INGREDIENTS
 Crust
1 1/2 Cups ground Graham crackers
1/3 Cup sugar
7 tablespoons unsalted butter,  melted
Filling
3/4 cup unsalted butter,  room temperature
1 1/4 Cups sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon brandy (optional)
4 ounces unsweetened chocolate, melted
3 eggs
Topping 
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 Cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
Directions
Make the crust: Preheat the oven to 350 degrees. Combine the Graham cracker crumbs and sugar in a bowl. Add the butter and stir until well mixed. Reserve 1/2 cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes. Set aside to cool.
Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy, if using. Add the chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition.
Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours to set.
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.

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