We love s’mores, but we also don’t want to get our cookout outfits sticky and messy. So we decided to make a s’mores pie to solve that “problem”: A graham cracker crust is topped with layers of chocolate ganache, amaretto toffee and fresh marshmallow before getting torched to golden perfection. It’s the campfire-inspired dessert you should be serving all summer long.
We know you’ve probably never made marshmallow from scratch before, but it couldn’t be easier. This Italian meringue is thickened with gelatin, so make sure you let the mixture cool down in the mixer. You want the marshmallow to hold semi-stiff peaks, so you can spread it easily while still maintaining its shape. And don’t forget to let it chill. Trust us, it will be the difference between beautiful slices and a sticky mess.
To learn more, read “The Fourth Awakens.”
Recipe from the Tasting Table Test Kitchen
Yield: One 9-inch pie
Prep Time: 30 minutes, plus cooling and chilling time
Cook Time: 35 minutes
Total Time: 1 hour and 5 minutes, plus cooling and chilling time
For the Crust:
2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted and cooled
1 teaspoon kosher salt
For the Chocolate Ganache:
3 cups semisweet chocolate chips
1½ teaspoons kosher salt
1½ cups heavy cream
For the Toffee Layer:
6 tablespoons unsalted butter, plus more for greasing
½ cup sugar
1 tablespoon amaretto
2 teaspoons light corn syrup
1 teaspoon kosher salt
For the Marshmallow Topping:
1 tablespoon powdered gelatin
½ cup water, divided
½ teaspoon kosher salt
1 egg white
1 cup sugar
1 tablespoon light corn syrup
½ teaspoon vanilla extract
Make the crust: Preheat the oven to 350°. In a medium bowl, mix together all the crust ingredients until incorporated and resembling wet sand. Transfer to a 9-inch pie dish and press the crumbs firmly on the bottom and up the sides of the dish. Bake until lightly golden, 15 to 20 minutes. Let cool completely.
Make the chocolate ganache: In a medium bowl, combine the chocolate chips and salt. In a small saucepan, bring the cream to a simmer over medium heat. As soon as it begins to simmer, pour the cream over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour into the cooled pie shell and let cool completely.
Make the toffee layer: Line a baking sheet with parchment paper and set aside. In a 4-quart saucepan, add all the toffee ingredients over medium heat. Cook until amber in color, 9 to 10 minutes. Pour onto the prepared baking sheet and cool. Using a mallet, break the toffee into small pieces and sprinkle over the chocolate layer.
Make the marshmallow: Sprinkle the gelatin over ¼ cup of the water to bloom, 5 minutes. Using an electric hand mixer, beat the salt and egg white until stiff peaks form. Meanwhile, in a 4-quart saucepan, heat the remaining marshmallow ingredients over medium heat until a candy thermometer reaches 245°, 5 to 7 minutes. Stir the bloomed gelatin into the syrup until dissolved. With the motor running, slowly stream the syrup down the side of the bowl into egg whites. Continue beating the egg whites on high speed until glossy and cool to the touch, 10 to 15 minutes. Spread the marshmallow into the pie dish in an even layer and refrigerate 4 hours.
Torch the pie until golden, then slice and serve.