As many of you know, I would make cake my primary food group if I could. The moist spongey treat layered with rich and creamy icing is something that I can never say "no" to. However, I've recently had a major craving for homemade pie. Why? I have no clue. But the idea of having a warm pie cooling in my kitchen and delicious smell filling the house has been consuming me for weeks. With thoughts of pie taking over my head every night after dinner, I finally caved. This weekend I'm going to take the plunge and make a pie. It is taking some pretty serious thought on my part as to what kind of pie to make though. I'm torn between a traditional apple or creating an interesting flavor combination. With my gut telling me to go with the later option, I've compiled a series of recipes to test and combine. One of them though sounds amazing just the way it is. It's a spiked s'mores pie from Sprinkle Bakes that sounds out of this world. I mean what's not to love when you combine s'mores with bourbon? If you find the answer, please let me know. Here's the recipe...
:: Crust ::
1 1/4 cup graham cracker crumbs
1 tbsp. sugar
Pinch of salt
1/4 cup butter, melted
- Whisk together crumbs, sugar and salt in a medium bowl. Add melted butter and stir until mixture resembles wet sand. Press into the bottom of a 9-inch pie pan or spring-form pan. Set aside.
2 cups heavy cream
18 oz. semisweet chocolate, evenly chopped into fine pieces (you can also use chips)
1/4 cup plus 2 tbsp. bourbon
- Heat the heavy cream in a large saucepan over medium-high heat until very hot but not boiling. You may also heat the cream in a heat-proof bowl in the microwave at 1 minute intervals.
- Remove cream from heat source and pour in the chocolate. Let stand for 3 minutes. Whisk until chocolate has melted and mixture is completely smooth. Whisk in bourbon. Pour mixture over the graham cracker crust and refrigerate several hours until set (or store in the freezer for quicker setting time).
3 egg whites
1/2 tsp vanilla extract
Pinch of salt
1/4 cup sugar
1 -7oz. jar of marshmallow creme
2 1/2 cups mini marshmallows
1 chocolate bar for garnish
1 whole graham cracker for garnish
- Beat egg whites, vanilla and salt at high speed until foamy. Gradually add sugar 1 tbsp at a time, beating until stiff peaks form.
- Beat in 1/4 of the marshmallow creme. Repeat with remaining creme until meringue is well mixed and fluffy. Fold in mini marshmallows with a rubber spatula.
- Heap meringue in the middle of the pie and swirl with the back of a spoon or spatula. Brown with a kitchen torch. You may also brown in the oven on the "broil" setting, but be sure to watch it constantly so the meringue does not burn.
- Keep refrigerated. Garnish with chocolate bar and whole graham cracker. Bring slices to room temperature before serving.
*Image and Recipe from Sprinkle Bakes