A snack time classic reimagined with milk chocolate, chopped walnuts, and a hint of lemon.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Baking Time: 15 minutes
250 grams crushed graham
250 grams butter, melted
175 grams white sugar
60 grams chopped walnuts
200 grams heavy cream
450 grams milk chocolate chips
150 grams sugar
150 grams egg whites
100 grams lemon juice
1 lemon zest
80 grams white sugar
2 pieces gelatin sheets (or 4 grams gelatin powder soaked in 2 tablespoons ice cold water)
3 medium sized eggs
80 grams unsalted butter
1 Preheat oven to 165oC.
2 To make the crust, mix melted butter, grahams and walnuts in a bowl, and line onto
mini pie molds, evenly on the bottom and up to the sides. Bake for 15 minutes, then let
it set in the freezer. Tap and unmold once frozen.
3 To make the ganache, just pop cream and milk chocolate in the microwave until
milk chocolate chips dissolve. Cool a little before pouring onto the graham crust. Fill
it halfway through, let set in the chiller.
4 If using gelatin sheets, soak in ice cold water. Leave until needed
5 To make the lemon curd, boil sugar, lemon juice and lemon zest in a saucepan just
until sugar dissolves, then pour onto cold eggs, leave in a bowl. Add butter and cook this over water bath until butter dissolves and until mixture thickens. Strain well to get rid of the cooked egg particles, mix in your gelatin and then pour onto your graham crust and place immediately in the freezer.
FOR THE MARSHMALLOW FROSTING
1 Cook sugar and egg whites in a bowl under water bath, stirring continuously until sugar granules dissolve completely. Immediately transfer into a mixer and start whipping with a whisk until opaque and sides of the bowl are cool enough.
2 Pour a generous amount on top of pie and burn with a blow torch.
3 Dust with icing sugar before serving.
This recipe was originally published in the February-March 2016 issue of Breakfast Magazine.