S'mores Pie

It's summer vacation here at our homestead.  Vacation from what...I have no idea.  I guess it's a vacation from getting up at 7:35 AM, brushing your teeth, putting your hair in a ponytail and rolling out at 7:45 AM to be at school by 7:55 AM and taking "A" lunch so you don't "disss" your friends because you have "B" lunch and taking "B" lunch, well because you're scheduled for "B" lunch and then you're back home again by 3:00PM so you can nap until 4:45 PM and then bust you're butt to fold clothes before your mean mother gets home from work.  Life is rough if you're a high schooler.  Do you feel me?

It's been pool parties and bonfires.  But somehow, these poor, children always have money to buy the ingredients make s'mores.  It warms my heart to know these college bound children will never starve because they have one really key recipe under their belt.  I mean even the guys are really snobby about their s'mores....be still my heart!

I knew I had seen S'mores pie recipes on blogs and I did a search and made a S'mores Pie that's a combination of the many recipes I found online.  Believe me kids, this is a sinful decadent piece of work!

Graham Cracker Crust

1 1/2 cups graham cracker crumbs

6 tablespoons butter, melted

3 tablespoons powdered sugar

Chocolate Filling

2 tablespoons butter

1 1/3 cups semisweet chocolate chips or chopped Baker's chocolate

1 teaspoon vanilla extract

2/3 cup granulated sugar

3 tablespoon cornstarch

2 tablespoon unsweetened cocoa powder

1/8 teaspoon salt

3 large egg yolks

1 cup heavy cream, divided

2 cups milk

Marshmallow Topping

1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme

3 large egg whites

1/8 teaspoon salt

1/4 cup sugar

Crust:

Combine all ingredients and press halfway up the sides and on bottom of 9-inch pie pan with your fingers. 

Chocolate Filling:

Place chocolate chips or chopped chocolate, butter, and vanilla extract in a medium size mixing bowl; set aside. In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks. Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

Meringue Topping:

Preheat oven to 400°F.

Scrape marshmallow creme into large bowl. In another large bowl, beat egg whites and salt until foamy with an electric mixer. Slowly add sugar, and beat until stiff and glossy peaks form. Fold egg whites into the marshmallow creme, stirring just until incorporated. Spread meringue over top of chocolate filling, mounding slightly in center and swirling with knife to create peaks.

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 5 minutes. Let stand at room temperature until meringue is cool.

Go forth and enjoy your summer!

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