S'mores Pie

I'm here as an advocate for all the ugly on the outside foods.  I feel like there is a certain percentage of food that gets a bad wrap based solely on their appearance.  Take mussels and clams, for example.  I'm a huge fan of the briny flavor but they're definitely not going to win any prices for their beige, brain-like, slimy appearance.😅 

On the other side of the coin are the foods that look super enticing and fun on the outside but the flavors fall short.  I might take some heat for this, but for me, dragon fruit falls into this category.  It's so interesting and enticing to look at that I can't walk past one in the grocery store without picking it up and feeling the scaly pink skin.  But when I slice it open and taste it, I'm always disappointed in the watery taste that lacks fruity flavor.😏

This S'mores Pie falls into the second category for me - food that looks super delicious and amazing but once you cut into it - it falls short of expectations.  It wasn't the flavor that was a disappointment in this case though - just the appearance.  And yes, that is the reason that there are no pictures of the inside of this pie on this post.😂  It just did not set up firmly and I don't know exactly what happened but I take full responsibility for this.  Maybe I didn't cook the pudding long enough or give it enough time in the refrigerator to set.🤷🏻‍♀️ 

For whatever the reason, despite this pies beautiful outward appearance, it was a hot mess on the inside.😂  I'm not saying that we didn't eat it - it was actually quite tasty.  It was more like a graham cracker/chocolate pudding/ meringue "cobbler."  I'm no quitter so I'll be making this recipe again and if we have to eat it in bowls again - it will still be worth it.🤣🥣

S'mores Pie
Crust
1 1/2 cups graham cracker crumbs
3 Tablespoons brown sugar
1/4 teaspoon salt
6 Tablespoons butter

Chocolate Filling
1 cup sugar
1/2 cup cocoa
1/4 cup cornstarch
3/4 teaspoon salt
2 cups milk
1 1/4 cups cream
1 egg
1 Tablespoon vanilla

Marshmallow topping
3 egg whites
1 1/4 cups sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 Tablespoon vanilla

Combine crust ingredients.  

Press into a pie plate and freeze for 1 hour. 

Combine sugar, cocoa, cornstarch and salt in saucepan.  

Whisk in milk, cream and egg.

Heat on high until bubbly and thickened.  Remove from heat.

Whisk in vanilla and strain pudding through strainer.  

Place plastic wrap directly on surface.  Refrigerate 2-4 hours. 

Spoon filling into frozen crust.  Refrigerate pie. 

Heat egg whites, sugar, cream of tartar and salt in top of double boiler. 

Cook, whisking often, until mixture reaches 160.  

Transfer bowl to stand mixer and whisk until soft peaks form.  

Add vanilla and whisk until thick and glossy.  

Transfer meringue to piping bag and pipe onto pie.  Use a torch to toast marshmallow topping.   ​

Ciao!

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