Please be sure to measure out all your ingredients before the class begins.
For this class, you will need the following equipment:
- Pie plate (9" works best)
- A few bowls
- A pot (s)
- Candy thermometer (if you have one, if not I will talk you through it)
- Measuring cups
- Measuring spoons
- A spatula
- A Stand or hand mixer with whisk attachment (this is required for making the marshmallow)
- A few large bowls
- A whisk (s)
Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:
For the Crust:
- 7 tablespoons butter (melted)
- 1 ½ cups or 150g graham cracker
- 2 tablespoon brown sugar
For the Filling:
- 1 ¾ or 245g cups dark chocolate (you can use semisweet or bittersweet callets, chocolate chips or bar chocolate chopped)
- 1 cup or 250ml Heavy cream
- ½ teaspoon of vanilla extract
- ⅛ teaspoon of salt
For the Marshmallows
- 1 cup or 250ml water (cold)
- 2 cups or 402g of granulated sugar
- ½ a cup or 170g of light corn syrup
- ½ a teaspoon of salt
We realize that gelatin may be hard to find, that is why we are providing you with a few different options and their proper proportions. You can choose to use any of the below:
- 7 Sheets of gelatin
- 3 Envelopes of unflavoured gelatin (for example Knox)
- 3 tablespoon agar agar
- 2 ½ tablespoons of gelatin powder
S’Mores Pie - Recipe
For the Crust:
- 7 tablespoons butter (melted)
- 1 ½ cups or 150g of graham cracker
- 2 tablespoon brown sugar
Method:
- Melt the butter.
- Combine melted butter with graham crumbs and brown sugar.
- Mix well.
- Press into the pie shell evenly.
- Bake for 8-10 minutes at 325 degrees.
For the Filling:
- 1 ¾ Cups or 245g of dark chocolate (you can use semisweet or bittersweet callets, chocolate chips or bar chocolate chopped)
- 1 cup or 250ml of heavy cream
- ½ Teaspoon vanilla extract
- ⅛ Teaspoon salt
Method:
- Put the chocolate in a bowl.
- Warm cream to a soft simmer.
- Add the salt and vanilla to the cream.
- Pour the cream over chocolate.
- Let it stand for 2-3 minutes for the chocolate to melt, then whisk until it comes together.
- Pour into the prepared pie shell.
Marshmallows:
- 1 Cup or 250ml of water (cold)
- 2 Cups or 402g of granulated sugar
- ½ a cup or 170g of light corn syrup
- ½ a teaspoon of salt
- 7 Sheets of gelatin
- 3 Envelopes of unflavoured gelatin (example Knoxx)
- 3 Tablespoon agar agar
- 2 ½ Tablespoon of gelatin powder
Method:
- In a stand mixer using the whisk attachment pour in ½ a cup of the cold water and add the gelatin.
- In a medium saucepan combine the remaining water, sugar, corn syrup and salt.
- Turn the heat to medium/high and bring to a boil. Continue to cook for approximately 1 - 1 ½ minutes or until the mixture reaches 240F.
- Remove from the heat.
- Turn your mixer on low and let the gelatin move around a little bit, slowly start adding in the hot sugar mixture by drizzling it down the side of the bowl. It is important to do this part slowly. The sugar will be hot, be careful that you do not burn yourself!
- Once all the sugar is incorporated turn your mixer to high and whip for approximately 10 minutes. We like to cover our mixer with a towel or plastic wrap so there is no mess.
- Transfer the marshmallows to the top of the pie, you will need a spatula or pastry scraper to do this.
- Turn your oven to broil, let the marshmallow become toasty in your oven.
- The pie will need to set for 2-3 hours before cutting and serving.
- ENJOY!
