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All-grown-up s'mores pie

This pie is a grown-up version of the nostalgic s’mores of childhood. To help enhance the toasty sweetness of the marshmallows, a little sea salt is sprinkled over the top of the pie before it goes under the broiler . The finished product is the perfect blend of salty sweetness that everyone will love!



Ingredients for the crust:

1 1⁄4 cups all-purpose flour

2 tablespoons sugar

1⁄2 teaspoon salt

4 tablespoons butter, cubed and chilled

1⁄4 cup lard or vegetable shortening, chilled

2–4 tablespoons ice water


Ingredients for the pie:

2 ounces bittersweet choco- late, chopped

2 tablespoons butter 2 eggs 2 egg yolks 1⁄2 cup sugar

3⁄4 cup corn syrup

1 teaspoon vanilla

2 tablespoons cocoa powder

2 cups miniature marshmallows

1⁄2 teaspoon sea salt


Directions for the crust:

1. In a large bowl, sift together the flour, sugar, and salt.

2. Add the butter and shortening to the bowl; with your fingers, rub the fat into the flour until the mixture looks like coarse sand with no large pieces of fat remaining.

3. Add 2 tablespoons of water and mix until the dough forms a rough ball. Add more water, 1 tablespoon at a time, if needed.

4. Turn the dough out onto a lightly floured sur- face and form a disk. Wrap in plastic; chill for at least 30 minutes, or up to 3 days.

5. Remove the dough from the refrigerator about 10 minutes before rolling out. Roll out on a lightly floured surface to an 1⁄8" thick, 12" circle, turning the dough often to make sure it does not stick. Dust the surface with additional flour, if needed.

6. Fold the dough in half and place it into a 9" pie plate. Unfold and carefully push the dough into the pan. Use kitchen scissors or a paring knife to trim the dough to within 1" of the pan’s edge.

7. Cover with plastic and chill until ready to bake. Covered, the crust will keep for up to three days in the refrigerator.


Directions for the pie:

1. Preheat the oven to 375°F.

2. In a double boiler, melt the chocolate and butter until smooth. Remove from the heat.

3. In a large bowl, combine the eggs, egg yolks, sugar, and corn syrup. Add in the melted chocolate, vanilla, and cocoa powder and whisk until well combined.

4. Pour the mixture into the pastry crust and place on a baking sheet. Bake for 30–35 minutes, or until the filling is just set. Cool the pie on a wire rack to room temperature, about 2 hours.

5. Heat the broiler in the oven. Spread the miniature marshmallows over the top of the cooled pie. Sprinkle the sea salt over the top. Broil pie with top about 5" from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Serve immediately.



Many thanks to Kelly Jaggers, author of Not-So-Humble Pies: An Iconic Dessert, All Dressed Up for sharing this recipe with us! You can grab a copy of her cookbook, on shelves now, right here.

BY KELLY JAGGERS ON 6/24/2012 12:00:00 AM


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