S’More Double Chocolate Pie

S'More Double Chocolate Pie - the finished product!

This pie is a work in progress as I am experimenting with recipes for this year's 4th of July Pie Baking contest here in Bonita Springs, Florida. This recipe is OK as written, but I still want to tweak it a bit. I think the next time I make it I will sprinkle 2/3 cup of mini-marshmallows over the chocolate ganache before it cools. I think the pie needs a more marshmallow taste. The chocolate was intense. Everyone who sampled the pie raved about it as is so these ideas are just mine. I am also experimenting with the topping. When I practiced ahead of time, the peaks of marshmallow meringue were tall and stiff and beautiful. When I decorated the pie, I guess I got too timid and the puffs were not as dramatic, tasty, just not the drama I want if I am going to enter the recipe in a pie contest. I adjusted the proportion of egg white to marshmallow crème as well in the following recipe. You have to have the meringue if you want to have any success in cutting the pie into nice pieces. If you are making it at home you could just top the pie with mini-marshmallows and it would be a success!

Someone also suggested “cooking” the meringue to keep it from weeping. I’ve never done that, but if you have and it works, tell me how you do it!

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted

Ganache:
1/2 cup whipping cream
1/2 cup special dark or semi-sweet chocolate chips

Pudding layer:
1 5-ounce box Jell-O Cook & Serve chocolate pudding
3 cups whole milk
1 1.55-ounces milk chocolate bar chopped into little pieces

Marshmallow meringue:
2 egg whites
1 1/2 cups Marshmallow Creme

Heat the oven to 350 degrees.

In a bowl mix the graham cracker crumbs, sugar, cinnamon, and melted butter until well mixed. Pour into a 9″ pie plate and press it evenly into the pan.

Bake for 7 minutes and set aside to cool.

In double boiler heat whipping cream until almost boiling. Turn heat off. Add chocolate chips to cream and whisk until chocolate is completely melted. Cool until lukewarm about 20 minutes.

Pour into graham cracker crust. Refrigerate until chocolate has set, about 30 minutes.

Combine pudding mix and milk and cook as directed. Remove from heat. Add chopped chocolate bar and whisk until chocolate has melted. Allow to cool until lukewarm, about 20 minutes.

Pour chocolate pudding over chocolate ganache until pie pan is full (You may have extra pudding).

Chill until firm. About 2-3 hours.

When you are ready to add the meringue/marshmallow topping, remove pie from refrigerator for about 30 minutes. If your pie is too cold, the meringue will weep. Someone suggested “cooking” the meringue, but I have never done that.

Position rack in center of oven. Preheat oven to broil.

Whip egg whites until firm.

Add marshmallow crème to meringue and beat until smooth and fairly firm. About 10 minutes.

Pipe marshmallow meringue over top of pie in decorative pattern. Alternatively, you can spread marshmallow meringue over top of pie. If needed, put a foil ring around edge of pie to keep crust from burning.

Put in oven and watch carefully as meringue will brown quickly. You want the effect of a "S’More" so it is OK if the marshmallow gets very dark in spots. You just don’t want to burn it.

Pie is ready to serve as soon as marshmallow meringue is browned.

Optional: Decorate edge of pie with Nabisco chocolate covered graham crackers.