Bring the flavors of childhood adventure to any meal with this decadent pie that’s perfect as a dessert or for pairing with coffee or tea.
Makes one 9-inch pie or three 6-inch tarts
FOR THE CRUST
8 ounces Graham cracker crumbs
3 tablespoons sugar
¾ cup butter
FOR THE FILLING
1 2/3 cups heavy cream
10 ounces bittersweet chocolate
FOR THE MARSHMALLOW MERINGUE
2 large egg whites
½ teaspoon gelatine powder
2 tablespoons water
2 tablespoons light corn syrup
1/3 cup sugar
1 To make the crust, put Graham cracker crumbs, butter, and granulated sugar in a bowl. Mix well.
2 Pack the mixture in a tart pan and refrigerate for at least an hour or until set.
3 To make the ganache filling, place the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from the heat and immediately pour the cream over the chocolate. Using a whisk, stir the mixture until the chocolate is melted and smooth.
4 Pour the ganache filling on the Graham crust. Spread evenly and tap slightly to avoid bubbles. Chill in the refrigerator until filling is fully set, about 3 hours to overnight.
5 To make the marshmallow meringue, place egg whites in a bowl of an electric mixer.
6 Sprinkle gelatine over warm water. Stir until slightly dissolved.
7 In a small saucepan, combine water, light corn syrup, and sugar. Stir until sugar is dissolved. Turn on the heat to high and allow the mixture to boil until temperature reaches 240° F on the candy thermometer. Remove from heat.
8 Right before the temperature reaches 240° F, start whipping the egg whites until slightly whipped. Gradually pour the sugar mixture on the side of the bowl. Whip until meringue is stiff and glossy and slightly cooled. Add the gelatine to the meringue then whip until combined.
9 Place mixture in a piping bag with a round tip. Pipe meringue around the pie. You may also fill the whole pie with the marshmallow meringue. Using a blow torch, slightly burn the meringue. Slice, then serve.
This recipe was originally published in the February-March 2015 issue of Breakfast Magazine.