It’s the end of summer dreams that make me feel fine, but I’m going to squeeze ever last ounce out of it—and what is more summer than campfires and s’mores? Don’t tell me other things cause that ruins my train of thought and my segue into talking about this pie, and TRUST when I say you want me to get to it as quickly as possible. A graham cracker crust with a pinch of salt, a creamy chocolate middle and roasted marshmallows topped with coconut and chocolate chips, juuuuust for fun.
For the crust
- 1 1/2 cups graham cracker crumbs (10-15 graham crackers)
- 8 tablespoons melted butter
- Pinch of salt
For the filling
- 7 ounces milk or dark chocolate, or a mixture of both, broken into chunks
- 1 cup heavy cream
- 1 egg
- Pinch of salt
For the topping
- 1 bag marshmallows (I used big ones and chopped them in varying sizes, just for fun)
- 1/4 cup shredded sweetened coconut
- 1/4 cup chocolate chips
- Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Or just put them in a bag and take our your aggressions with any instrument you find necessary until they are finely crushed. Add salt and pour melted butter over the crumbs and mix until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan. Chill for at least 30 minutes to avoid crumbling when serving (I chilled for a few hours, just to be safe).
- While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded — do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
- Once pie is cooled, top with marshmallows and brûlée until about half done. Then add coconut and torch again until desired level of toastiness. Immediately add chocolate chips so that they melt a little bit on the hot marshmallows. ***For this process, a torch is best (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 get the roasting just right. 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.
- To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer.
Recipe adapted from New York Times