S'More Pie, Please

Last Saturday, Sean and I attended a picnic that a co-worker was having at a local park. With no refrigeration or even running water available, it becomes something of a conundrum to decide what to bring. I have to assume that many people have a similar problem, since there was a glut of brownies and pasta salads. Everything was very good, but it got a little monotonous. However, I wasn't much more creative myself: in situations where there is no refrigeration, I almost always bring a dessert.






But I still need to show off a bit.







This pie is easy to make, I promise. Regardless, people who see the finished product simply won't believe you. I found the original recipe here. The finished product looks delicious, and I love the idea. But there is no way that I am going to make my own marshmallow for the topping! I also got lazy and simply bought a graham-cracker pie crust. This was for the best, since it meant the pie had a disposable pan that I could leave behind at the picnic, with no worries. I also decided to make the top of the pie resemble more of a fruit tart, with the marshmallows arranged in a circular patten over the chocolate layer. With a little browning under the broiler, the whole marshmallows make for a more dramatic finish, I think.

That said, when you brown the marshmallows, watch carefully! On my first attempt, I stepped away from the broiler for literally 30 seconds. When I came to retrieve the pie, the marshmallows were on fire! It blew out easily, but it gave me quite a scare. I only wish I had a picture of that for you. If your marshmallows catch on fire, blow them out promptly and carefully remove from the broiler. With a pair of tongs, remove the marshmallow, being careful not get charred bits on the chocolate. It should come off in one or two pieces. Then begin again.


S'more Pie

Adapted from Gourmet, November 2006

Ingredients:
7 oz. good quality bittersweet chocolate, no more than 70% Cacao and not unsweetened, finely chopped or broken into small pieces
1 cup (or one pint) heavy cream
1 large egg, beaten and placed at room temperature for 30 minutes
Pinch of salt
1 graham cracker pie crust
Mini-marshmallows, for topping. Have a whole bag on hand, in case of charring.

Directions:

Preheat the oven to 350 degrees F. Put the chocolate in a large bowl. Bring the cream to just to a boil in a heavy-bottomed sauce-pan over low heat, stirring frequently. Pour the cream over the chocolate and stir until the chocolate is melted and the mixture is smooth. Gently whisk in the egg and a pinch of salt until combined. Pour the chocolate into the pie crust (place the pre-made crust on a baking sheet, like the packaging says!). The crust will be half-full. Cover the edge with a pie shield or foil and place in the oven, and bake until the filling is set, about 25 minutes. When the pie is fully cooked, the filling will tremble only slightly when gently shaken. Cool for about an hour, and then cover and refrigerate, three hours to one day.

Take the pie out of the refrigerator and allow to come closer to room temperature, about five or ten minutes. Place the marshmallows in a circular pattern (or however you would like) over the chocolate. Place the pie shield or foil over the crust so that it doesn't burn in the broiler. Place the pie back on the cookie sheet, if you have removed it, and place in the broiler. Watch carefully and turn the pie frequently. When the marshmallows are appealingly browned, promptly remove the pie from the broiler.

Slice the pie with a knife that has been dipped in warm water, and then dried with a towel, if possible.

Notes:
Marshmallows can be browned with a creme brulee torch, instead of in the broiler. Before adding the marshmallow topping, the pie can be covered and refrigerated for up to one day.