Campfire nights might be coming to an end, but that won't stop us from eating S'MORES!
Happy Friday guys!! Are you excited to have a new and AMAZING dessert to try this weekend? I kid you not- this recipe takes your average s'more to a WAY better level. And *extra bonus points*, you can have it rain or shine, whether the weather is hot or cold out- because it's made in your own kitchen! I am just a tiiiiiny bit less broken hearted summer is over because one of my favorite parts of summer is a nice, toasty campfire s'more. <3 <3
So any plans this weekend? And how was everyone's week? Luckily, I had off yesterday and today, so I got to spend some time with Ryan and just be totally lazy. Hit up some new little neighborhood restaurants, cooked some creamy goat cheese beet pasta, and watched our favorite shows (60 Days in on A&E. Omg. Total guilty pleasure) (no pun intended). I love days like this, and I am not-so-secretly counting down the days until Fall is here, and having picnics in my oversized flannels are what my days-off consist of. Nothing. Better.
So let me break this down for those who are curious of how a s'mores pie is done. And for those of you that have purchased slices at a time at your fav Brooklyn fair (aka me always), this whole pie will probably cost you the same amount as one tiny piece. And it's way better because you can make it yourself! Basically a homemade graham cracker crust, filled with the 'chocolatiest' chocolate filling, and topped with a freshly whipped marshmallow spread. BY THE WAY, I made mine with semi sweet chocolate chips, but I'm totally going to experiment the dark chocolate route next time!
So enjoy and indulge in a pie for yourself. It is THAT good, promise! A special thank you to Amanda Frederickson for sharing her recipe, and inspiring me to try it for myself! Thanks for reading, and please PLEASE subscribe below (& share with all of your friends) :) xx S.
| Vegetarian |
I N G R E D I E N T S:
- 14 graham crackers
- 1 stick (1/2 cup) of unsalted butter, melted
- 2 cups of Milk
- 3 eggs, separated
- 1 3/4 cups of cane sugar
- 3 Tbs of all purpose flour
- 2 Tbs of of unsweetened cocoa powder
- 1 cup of mini chocolate chips (or 8oz of your favorite chocolate, chopped small)
- 1 tsp of Vanilla extract
CRUST: Preheat your oven to 350° Fahrenheit. Begin by putting your graham crackers (a litttttle at a time) in a food processor or blender. Blend until they have the consistency of sand. Then, add your melted butter and blend again, or you could totally do this by hand. Just need to make sure the butter is evenly distributed throughout your crumbs, and it beings to look like a wet-ish sand. Spread them out in a pie tin (9 1/2 inch tin!) and press with your fingers so they are spread evenly flat and cover the entire tin. Bake for about 10 minutes, or until they begin to brown, but careful not to burn! Set aside and let cool completely.
CHOCOLATE: First, pour your milk in a small saucepan over medium heat, and let cook until little bubbles form. You don't want it to boil, but it needs to get pretty warm/slightly hot. Kill the heat and set aside. In a large mixing bowl, whisk your eggs yolks, 3/4 cup of sugar, and a tiny pinch of salt (Keep your whites aside for the marshmallow spread)! Now add your flour & cocoa powder and mix well again. Continue to whisk, while slowly streaming in your milk. Once all your milk is mixed with your cocoa mixture, pour it all back into your saucepan. Cook over medium heat while whisking quite often, until mixture begins to thicken and comes to a boil (about 3 minutes- you don't want it to burn!). It should coat the back of your spoon. Now lower heat to simmer, and add in your chocolate. Combine and stir until all melted and yummy! Spoon into your cooled crust, and refrigerate uncovered for about 4 hours. Now, you can lick the spoon and the bowl ;)
MARSHMALLOW: This is the part I find to be a struggle, but if you've made meringue before, you're one step ahead of me! As you'll see, mine had more of a fluff spread consistency, but still came out good! In a small saucepan over low heat, add your remaining cup of sugar and egg whites. Whisk until the sugar begins to dissolve (only a few minutes here). Then, pour into a mixing bowl with your vanilla, and beat with a whisk attachment until it get thicker and resembles a creamy marshmallow "fluff" spread. If you did it better than me, it should be more whipped like a whipped cream with peaks forming! Either way, you're good :) Gently spread out over your cooled pie, and with a cooking torch, brown the top. Dive in ASAP, or let it chill in the fridge so you get a smoother slice. ENJOY!
*Notes: There are a TON of ways to make a successful meringue, so if you want it to come out even better than how mine is pictured above, I suggest doing some research (maybe a youtube video or two) and find you what way works best for you! OH, and no judgment if you still make actual s'mores on your kitchen stove like we do sometimes in the winter. woops.