- April 21, 2015 at 12:05 am #355797mosParticipant
Frozen S’More Pie
2-3 oz dark chocolate, divided use
12-15 square graham crackers, divided use
2 tbs butter, melted
1 cup miniature marshmallows, divided use
1 cup (or slightly more) softened vanilla ice cream
Preheat th oven to 350F.
In the microwave or a double boiler, melt the chocolate, stirring often and being careful not to burn it. You’ll use it at different stages, so either keep it warm or plan to rewarm it as you need it.
Crush 2-1/2 ounces of graham crackers (about 8 squares) into fine crumbs and mix with the melted butter.
Press the crumb mixture into a 6-inch pie pan, round cake pan or springform pan.
If you’re using a 6-inch pie plate, you should have plenty of crumb mixture for a full crust. If you’re using a springform pan, you may be short, but don’t worry if the crumbs don’t go all the way to the top edge of the pan.)
Bake the crust for 6-8 minutes, or until very slightly browned and fragrant.
Remove from the oven and let cool for a few minutes. Drizzle the bottom of the crust with a tablespoon or so of melted chocolate and refrigerate so the chocolate sets.
While the crust cools, make the s’mores for the filling. Turn the oven to broil and move a rack to the top or second position (depending on how powerful your broiler is).
Lay two squares of graham cracker on a small cookie sheet or sheet pan. Spread each cracker with about a tablespoon of melted chocolate — the chocolate should be thick enough that you don’t see the cracker through it. Working quickly, press a layer of mini-marshmallows into the chocolate, covering it as completely as possible.
Place the pan under the broiler until the marshmallows turn dark golden brown.
This can take as little as 10 or 15 seconds, depending on the heat of your broiler. Watch the pan very carefully and be ready to take it out as soon as the marshmallows are toasted, as they can burn very quickly. Remove the pan and drizzle another teaspoon or two of chocolate over the marshmallows, then quickly press a graham cracker firmly on top of each to make s’mores.
When the s’mores are cool, cut them into 1/2-inch pieces. They’ll probably break up rather than cut evenly. That’s fine.
Mix the pieces into the softened ice cream, distributing as evenly as possible.
Spread the ice cream into the pie crust, trying to disturb the crust as little as possible. This is easier to do if you scoop small spoonfuls of the ice cream mixture around the crust, rather than scoop it all in the center and try to spread it around. Place the pie in the freezer for 1-2 hours, or until very firm.
If you have a culinary torch, cover the top of the pie with a circle of miniature marshmallows and use the torch to brown them.
If not, place a piece of parchment paper on a cookie sheet and draw a circle slightly smaller than the diameter of your pie. Fill the circle with marshmallows and cut away as much of the excess paper as possible. Turn your broiler to high and carefully toast the circle of marshmallows until golden brown.
While the marshmallows are still warm, use a large spatula to remove the marshmallows from the paper and place them on top of the pie.
Drizzle the top with the remaining melted chocolate and return to the freezer just until the chocolate is set. The pie is easiest to slice if it’s firm but not rock hard. Using a knife dipped in hot water can help in slicing.
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