The heat around here has kept me from wanting to sweat in my kitchen. So, the oven has been off and the air conditioning has been blasting arctic breezes throughout the house. But I've missed my oven.
Buttery graham cracker crust. Gooey chocolate cake. Marshmallow meringue. This pie reintroduced me to my long lost, Hades-hot friend. This pie wickedly lured me into the heat. S'more pie, you devil!
So influenced, was I, by this S'more pie, that I made the recipe twice. Two at the same time. One right after the other. It clearly made sense to do this. One recipe in a 9" spring form pan and another batch in six mini spring form pans.
What a gluten. What a very happy, satisfied gluten I am.
Buttery graham cracker crust.
An individual portion for you.
And my individual portion.
Make this. You'll be glad you were coerced to turn on the oven and sweat it out!
Here's the recipe:
1 1/2 C crushed graham crackers
4 T melted butter
6 mini spring form pans or one 9" spring form pan, lightly coated with cooking spray
Pour your crushed graham crackers into a bowl and pour melted butter over the top. Mix thoroughly and divide between your six mini spring form pans or one 9" spring form pan. Press graham cracker onto the bottom of the pans and slightly up the sides. Make the graham layer as even as possible. Set aside while making the chocolate layer.
1 stick + 2 T butter
1 C chocolate chips
3/4 C sugar
1/2 C flour
Preheat oven to 350℉.
Over a double boiler, slowly and carefully melt your butter and chocolate chips, over medium-low heat, until smooth. Remove for heat and allow to cool slightly.
While melting chocolate, in a mixing bowl combine sugar and eggs and beat until mixture is pale yellow. Now, add your flour to the eggs and then slowly fold chocolate mixture into the egg mixture as well.
Pour mixture over your crust(s) and bake for approximately 20 minutes or until batter is set. Allow to cool completely before adding your marshmallow meringue layer.
Marshmallow Meringue Layer:
7 ounces marshmallow fluff
3 egg whites
3 T sugar
pinch of salt
Preheat oven to 400℉.
Place your marshmallow fluff into a large mixing bowl. Set aside.
Next, in the bowl of a stand mixer using a whisk attachment, whip egg whites until they just begin to look foamy. At this point, slowly add your sugar and salt and beat until stiff peaks form.
Fold in a 1/3 of your egg white mixture into your marshmallow fluff. The mixture will be stiff, but keep folding gently. Once combined, add another 1/3 of your egg white mixture to the marshmallow - the folding should start to get easier with this addition. Finally, add your remaining egg white mixture to the marshmallow.
Time to dress your pies with the meringue. You can spoon large mounds of the meringue onto the pies and place into the oven for 4-6 minutes to lightly brown the meringue. Or, to make things more stylish, you can place the marshmallow meringue into a pastry bag with a large round tip or spoon the meringue into a gallon storage bag and snip a large opening in the corner of the bag and pipe the meringue on in a more uniform way.
Which ever way you choose to add your meringue, place the dressed pies into the preheated oven for 4-6 minutes to lightly brown the meringue. Cool pies for 5 minutes and serve.
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