Uh yep. Smore's are the best, yes? I will answer for us all. Yes, they are. I'm a sucker for anything s'mores. If it involves melted chocolate and ooey gooey toasted marshmallow, I have probably eaten it.
I'm actually realizing this year that s'mores are apparently a summertime thing? I see s'mores recipes and references popping up all over my favorite blogs these days. I think my brain is reversed because smore's were always an autumn thing to me. I envision high school football games and bonfires and sweaters and boots. Apparently my childhood was a sham! I should have been eating smore's in summer!
Although let's be real, I never ate s'mores by a bonfire after a football game in autumn anyway. It's not like I grew up in Dillon, TX. Heck knows I wish I did. Coach Eric Taylor, will you marry me?
I mostly just ate s'more by sticking a marshmallow on a fork and holding it over the burner on the stove. And I pretty much did that any time of the year so I have no clue where I came up with that whole autumn scenario.
Annyywwaayz, back to this pie, mkay? I spotted this on Sprinkle Bakes awhile back and was immediately obsessed. I kept putting off making it because pies are tricky to transport and I certainly don't need to keep a full pie at my home because it won't remain a full pie for long. But enough was enough and I decided to go for it.
And holy crap. #1 It was crazy easy to make. #2 It tastes like a s'more so it's obviously delicious. #3 It's got a real stage presence. It looks impressive. It's a facade, people. It ain't complicated. Of course, Sprinkle Bakes' version is basically a work of art that belongs in a museum. But I think mine holds its own.
It's a new summertime (?) classic!
Here's the recipe!
1 1/4 cup graham cracker crumbs
1 tablespoon sugar
pinch of salt
1/2 cup butter, melted
2 cups heavy cream
18 oz semisweet chocolate, chopped (I used chips)
3 egg whites
1/2 teaspoon vanilla extract
pinch of salt
1/4 cup sugar
1 7oz jar of marshmallow creme (like Fluff)
2 1/2 cups mini marshmallows
1. Whisk together crumbs, sugar and salt in a medium bowl. Add melted butter and stir until the mixture is damp and course, like wet sand. Firmly press into the bottom of a 9 inch springform pan and set aside.
2. To make the ganache, heat the cream in a medium saucepan over medium-high heat until very hot but not boiling. Remove from the heat and pour in the chocolate. Let it stand for about 3 minutes and then whisk until all the chocolate has melted and the mixture is smooth. Pour the mixture over the graham crust and refrigerate at least 2 hours until set. (I stored mine in the freezer to speed up the process).
3. To make the Marshmallow Meringue, using a stand mixer, beat the egg whites, vanilla and salt at high speed until foamy. Begin adding sugar 1 tablespoon at a time until stiff peaks form.
4. With the mixer still on, add 1/4 of the marshmallow creme until incorporated. Repeat until all creme is added. Mix on high until meringue is light and fluffy. Fold in mini marshmallows with a rubber spatula.
5. Once your crust and ganache is set, you can heap the meringue in the middle of the pie and begin swirling to evenly coat the surface of the ganache. I didn't use the entire batch of meringue, but almost all of it. Brown with a kitchen torch (or brown using your oven's broil setting paying close attention so the meringue doesn't burn).
6. Refrigerate to store and allow to come to room temperature when you're ready to serve.
Recipe barely adapted from Sprinkle Bakes