Smores Pie

Smores Pie

Tags: desserts Cakes | Cookies
2
6

Ingredients

10 pieces
7 tb(sp)
melted butter
2 tb(sp)
light brown sugar
For the pudding:
2 cups
whole milk
1 cup
whipping cream
1/2 cup
sugar
1/4 cup
cocoa powder
1 pinch/es of
salt
4 ounces (bittersweet, finely chopped)
chocolate
1 + 1/2 ts(p)
vanilla extract
10 large (halved)
marshmallows

Preparation

  • For the crust: Preheat the oven to 325 degrees F.
  • Break up the honeygrams by hand and add to the bowl of a food processor fitted with the steel blade. Process the grams until ground. Add the butter and sugar and pulse until the mixture looks like wet sand.
  • Transfer the honeygrams to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling.
  • For the pudding: Add the milk, cream and sugar to a medium heavy-bottomed saucepan, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla.
  • Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set.
  • Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately.

At a glance

Preparation time
15 min
Cooking time
15 min
Temperature
325°F
Difficulty
easy
Servings
8
Products in this recipe