S'mores Pie

From Gimme Some Oven

Filling Ingredients:
• 3/4 cup heavy cream
• 3/4 cup milk
• 10 ounces semisweet chocolate, chopped
• 1/2 tsp. vanilla extract
• Pinch of salt
• 2 eggs, whisked
• 20-30 large marshmallows
• Pre-made graham cracker or oreo crust

Method

Preheat oven to 325 degrees F (160 degrees C).

In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has completely melted and is smooth. Whisk vanilla into eggs. Mix 1/4 to 1/2 cup of the chocolate mixture into the eggs to temper them. Stir egg mixture into chocolate mixture.

Pour chocolate filling into baked pie crust. Bake for 50 minutes to an hour, or until chocolate filling is set and does not jiggle when pie is lightly shaken. Remove from oven.

Using a kitchen shears or a knife, cut marshmallows in half. Place halves in concentric circles over the top of the pie until covered.

Lower oven rack to the middle position, and set oven to the lowest broil setting. Place pie on the rack and lightly toast the marshmallows. (I recommend pulling them out the second you see them beginning to turn slightly golden.) You can also use a kitchen torch to toast the marshmallows instead.

Chill pie in the refrigerator to set for 2-3 hours. Or it can also be served slightly warm. Drizzle with chocolate sauce if desired.

Notes from Jill's Kitchen: This took a million times longer to cook than it said. In fact, mine never got to the non-jiggly stage, but it had been over an hour, so I figured enough was enough. Next time I'm just going to take it out after 20 minutes and chill it the rest of the way. It was a million times better fully chilled, anyway. This was basically delicious mousse pie with toasted marshmallows on top, which means AMAZINGNESS.

5/15: I used 60% cacao chocolate this time because it was all I had on hand. It was DEFINITELY darker, which I LOVE, but Sam isn't as much of a fan. Dad would approve though!