Mindy's S'mores Pie!
You know those people in your life that you're always in awe of?! Well Mindy Cohrs is one of those people in my life. Instagram brought us together about a year ago creating an instant friendship. We started our businesses at about the same time and she has been one of my biggest supporters.
Unlike myself, Mindy is a trained pastry chef and can do it all. I mean cakes, cupcakes, cookies, muffins, pies, vegan, dairy-free, gluten-free, you name it and she can make it! Don't believe me?! Check out all the deliciousness on her website.
When I decided to start this blog Mindy was full of encouraging words and tips. She even agreed to let me share her delicious recipes!! Lucky you!!
With summer in full swing I wanted to share her s'mores pie recipe! S'mores are always a crowd pleaser and a classic summer treat. We don't always have a crackling summer fire available in the backyard and we've all been guilty of the occasional stove top s'more. Here is the anytime, always decadent s'mores pie recipe!!
yield: 1 9" pie
Graham Cracker Crust
6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
2 1/2 ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar
1/3 teaspoon salt
Chocolate Pastry Cream Filling
2 cups whole milk
1/2 cup sugar
1 tsp vanilla extract
1/8 tsp salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into small pieces
3 oz chopped chocolate
1 cup mini marshmallows
1 tablespoon butter
3 large egg whites
3/4 cup sugar
1 tsp vanilla extract
pinch of salt
To make the crust:
Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until edges are golden, about 12 minutes. Let cool completely on a wire rack and then transfer to refrigerator for 20-30 minutes (this helps firm it up before you add in your filling.)
To make the filling:
In a medium saucepan, combine milk, 1/2 cup sugar, vanilla, and salt. Cook over medium heat until mixture comes to a simmer.
In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/2 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens to pudding consistency, about 2 minutes.
Remove from heat, add in the butter and chocolate, and mix until thoroughly combined. Pour warm pudding into your graham cracker crust.
In a microwave safe mixing bowl, combine marshmallows and butter and heat in 30 second increments (stirring after each) until melted and combined. Drizzle on top of pastry cream and use a butter knife to swirl together. Place pie in fridge to chill for 1 hour.
To make meringue:
Add egg whites to a clean (grease-free!) bowl of a stand mixer fitted with a whisk attachment. Start whisking on low until small bubbles start to form and whites become foamy.
Increase mixer speed to medium and start to add in sugar a tablespoon at a time. After all sugar has been added, add in vanilla and salt and turn mixer up to high speed. Whisk until glossy, stiff peaks form and the sugar has been completely dissolved.
Spoon the meringue on top of your pie and spread with off-set spatula. Use a kitchen torch to toast the meringue. Alternately, you can toast the meringue by placing it under a broiler (use the lowest rack in your oven) for just a few minutes until browned, making sure to watch the whole time so it doesn't burn.
Refrigerate pie for up to 1 week.
Love the recipe as much as I do?! Follow Mindy's Bake Shop on Instagram and let her know!!