Sunday, September 27, 2015


What better way is there to say goodbye to summer and transition into fall than with S'more Pie. This prize-winning recipe comes from Keavy Landreth (Kumquat Cupcakery) and Allison Kave (First Prize Pies) of Butter & Scotch. In pursuit of their "drunken baking" dreams the wonder duo opened a bar-bakery hybrid in Crown Heights, Brooklyn late last year. Here you can order a liquor infused confection or slice of pie by day and a cocktail by night. Pretty perfect if you ask me. 

S'more Pie
Graham cracker crust:
1 1/2 ups finely ground graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons sugar

pie filling:
1 cup heavy cream
7 ounces high-quality milk chocolate, chopped or chips
1 large egg, at room temperature
pinch of salt

pie topping:
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

  1. For Graham cracker crust, preheat oven to 350º F. Crumble the graham crackers into a food processor and process until finely gourd. Pour melted butter into the crumbs and mix until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch pie pan, then against the bottom of the pan. Chill the crust for at least 15 minutes to help prevent it from crumbling when serving. Bake the crust for 10 minutes, or until lightly browned. Remove and allow to cool before filling. 
  2. For the S'more pie filling, preheat the oven 350º F. In a saucepan, heat the cream over medium-high heat until it is scalded - do not boil. Pour it over the chocolate in a heatproof bowl and let stand for 1 minutes. Whisk it thoroughly until combine into a glossy ganache. Whisk in the egg and salt until fully incorporated. Put the crust on a baking sheet. Pour the chocolate filling into the crust and bake 20-25 minutes, until the filling has just set and is still slightly wobbly in the center. Remove the pie to cool completely.
  3. Make the topping: Pour 1/4 cup water into a bowl of a stand mixer, and sprinkle the gelatin evenly on top. In a clean, heavy saucepan, combine the sugar, corn syrup, and remaining 1/4 cup water. Cook the sugar mixture over medium-high heat, stirring only at the begging to dissolve the sugar, and boil it until a candy thermometer reaches the hard-ball stage or 260º F.  
  4. Remove from heat, turn on the stand mixer to low speed, and slowly pour the hot syrup in a steady stream into the bloomed gelatin while mixing. Try to avoid the sides of the bowl and aim for the space between the beater and the side. When all of the syrup is in, increase the speed gradually to high to avoid splashing, and continue to beat until the mixture is white, fluffy, and very thick,  and has tripled in volume, about 5 to 10 minutes. Add the vanilla, beat for a minute more, and then pour the topping over the pie. It will slowly spread to cover the surface, or you can use a spatula to spread it. 
  5. Allow the topping to cool at room temperature or in the fridge until it has set, about 30 minutes. If you are using a torch (preferred method), make sure the area you are working in is clear of any plastic, paper, or other flammable items, an that the surface you are working on is fireproof (steel, marble, etc.). You can put a baking sheet under the pie to protect your countertops. Light the torch and start to lightly toast the surface of the pie, going darker or lighter according to your preference. When the pie is perfectly blurred, turn off the torch, and allow the pie to cool for 10 minutes. NOTE: if you are torch-less, you can do this in the broiler, but keep a close eye. Preheat your broiler, put the pie on a baking sheet, and use foil or pie shield to cover the crust edges. Broil the pie about 3 inches from the heat source, rotating the pie for even toasting until the topping is your desired color. It burns easily to keep watch! It's best to keep the oven door cracked open and watch and rotate the entire time. Remove the pie and allow it to cool for atlas 10 minutes. 
Tips: To cover, spray foil or plastic wrap very lightly with oil spray to prevent it from sticking to the topping. For easier slicing, run your knife under hot water first to prevent the marshmallow from sticking to the blade. 

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