This is a pie A Chef of Your Own made for my own Thanksgiving. As a long time girl scout, s’moors are a big part of camping and always seem to be included whenever we do anything. The chocolate filling seemed a little sweet, so I may work on something new, but for now here is the recipe. If you have a favorite chocolate pie you can use that for the base. I adapted this recipe from the November issue of food network magazine.
S’mores Pie
Crumb Crust
14 graham cracker sheets
3 Tbls sugar
6 Tbls melted butter
Preheat the oven to 350 degrees. Grind the cookies and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18-22 minutes. Let cool before filling.
French Silk Pie
1/2 cup butter, room temperature
3/4 cup white sugar
2 (1 oz) squares unsweetened baking chocolate, melted and cooled
1 tsp vanilla
2 eggs, (since this recipe will not be cooked, I use pasteurized eggs. allrecipe.com suggests that high risk individuals not consume this pie, I would rather not take a chance)
Cream butter in a mixing bowl. Gradually beat in the sugar with a mixer until light and well blended. Stir in the thoroughly cooled chocolate, add the vanilla. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Pour into pie shell. Refrigerate 2 hours before serving.
For Marshmallow topping
Beat 3 egg whites, 1 tsp cream of tartar and 1 1/4 cup sugar in a bowl over simmering water with a mixer until the sugar dissolves, remove from heat and beat stiff. Spread on the pie and broil or torch until golden.
Fruit Sausages with Onion Marmalade
