Introducing the best part of camping in a dessert! A super fun spin on s’mores, this pie is sure to impress. (Almost) No bake, the crust and filling come together in no time. Don’t be scared by the thought of the homemade marshmallow topping - it’s way easier than you’d think. If that’s out of your comfort zone though, top it with some store bought marshmallow fluff and call it a day. It’ll still be the best thing you put in your mouth all day.
Ingredients:
For The Crust
2 1/3 cups graham cracker crumbs
1/2 cup butter
1/4 cup honey
For the filling
1 cup milk chocolate chips or chunks
1 cup dark chocolate chips or chunks
1/2 cup half and half (10%) cream
1 tsp butter
1 tsp vanilla extract
Pinch of salt
For the marshmallow topping
2 egg whites
3/4 cup sugar
2 tbs honey
1 tsp vanilla extract
Pinch of salt
OR
1 1/2 cups marshmallow fluff
Directions:
1. Preheat the oven to 425 F. Mix together the ingredients for the crust in a bowl. Press into the bottom and sides of an 8 3/4 inch springform pan. Bake for 12 minutes. Remove from oven and let cool for about 5 minutes. Use a spoon to make a well in the bottom of the crust for the filling. Set aside.
2. Heat the half and half cream in a small saucepan over low heat until it begins steaming and barely simmering. Remove from heat and pour over the chocolate. Let sit for 5 minutes, then stir vigorously until the chocolate is completely melted and silky. Stir in the butter, vanilla extract and a pinch of salt. Pour the melted chocolate into the crust and spread to fill the base. Refrigerate for 1 hour while you prepare the marshmallow topping.
3. If you are making your own topping, add 2 egg whites to a stand mixer with the whisk attachment. Beat on medium until frothy then add 1/4 cup sugar. Continue to whip on medium until stiff peaks form, around 7-10 minutes. Turn the mixer to low, and prepare the sugar syrup. In a small saucepan over medium heat, combine 1/2 cup sugar, the honey, and the water. Cook until it reaches a temperature of 220-230 on a candy thermometer. Be very careful not to touch the syrup, as it will be extremely hot. Remove from heat immediately and slowly stream the syrup into the egg whites on low speed until completely incorporated. Add the vanilla extract and a pinch of salt and turn the mixer speed up to high. Whip until the the marshmallow is stiff and very glossy, around 5-7 minutes. If you are using marshmallow fluff, proceed to the next step.
4. Spoon or pipe the marshmallow on top of the pie and spread out. Using a kitchen torch, toast the marshmallow. Serve immediately.
