High 5 Pie’s S’mores Pie

PIE-A-DAY #49

This recipe comes to us from Anna Bicknell & Dani Cone, lead baker and owner, respectively, of High 5 Pie in Seattle, Washington. The S’mores Pie will be High 5 Pie’s featured pie in the month of August.

Dani & Anna said they tasted a lot of Smore’s Pie recipes and this was the one they decided was, without question, the winner. When asked why this pie was the winner Dani said it’s difficult to put into words without offering people a slice. The top is “Swiss Meringue that includes mini marshmallows folded in at the end, and then topped off with just a touch of the flame for the perfectly toasted look and taste” which results in a pie perfectly reminiscent of a campfire on a chilly summer evening in Seattle. Dani ended by saying: “It is kind of so good that you just exclaim whatever comes to mind…so yum-tastic it is! It is truly a S’mores pie, you have a bite and you definitely will want s’more!”

Keep reading for the recipe…

S’mores pie

1.  Graham Cracker Crust
1 1/4 cup graham cracker crumbs
1/4 cup sugar
6 TBS butter

2.  Chocolate Filling
14 oz chopped bittersweet chocolate
6 TBS butter
1/4 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1/4 tsp salt

3.  Swiss Meringue
4 egg whites at room temperature
1 cup sugar
1 tsp vanilla extra
1 cup mini marshmallows

*Pre heat oven to 350

*Melt butter in microwave.

*Mix graham cracker crumbs and sugar in large bowl.  Slowly add in melted butter and mix to incorporate.  Press firmly into pie pan and bake for 8 minutes. Set aside and let cool.

*In a double boiler melted chocolate and butter together, whisk until smooth.   Remove bowl from heat and let cool for 5 minutes.  Once cooled  whisk in eggs and sugar until well blended.   Add salt and vanilla extract.  Pour mix into cooled graham cracker crust and bake for 12-15 minutes.  The edges will be set, and the middle will be slightly loose.  Let cool for 2 hours, or until tart is completely cool to the touch.

*In a double boiler add eggs whites and sugar.  Turn temperature on med, and whisk until the sugar has dissolved completely.  * you can test this be rubbing some of the mixture in between your fingers, it will be ready when you can no longer feel any sugar granules.  Once all of the sugar has dissolved pour into standing mixer and beat on high until soft peaks form.  Add in vanilla extract.  Beat again until you are at firm peak stage, or at your desired consistency.  Fold in mini marshmallow and top the cooled pie generously.  Torch the meringue tips until in smells like toasted marshmallows!

enjoy.