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
POSTED IN sweet treats, chocolate, pie