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Caramel S'mores Pie
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Servings:
1 Pie
Ingredients
- In a mixing bowl combine graham cracker crumbs, butter, sugar, salt & vanilla. stir until combined.
- Press the mixture firmly into a greased pie dish creating a 1-inch crust around the edges.
- Bake at 350 degrees for 10 minutes & let cool completely before adding the chocolate filling.
- In a saucepan add milk, cream, sugar, cornstarch, sea salt & egg yolks. whisk until the egg yolks have broken up.
- Cook over medium heat, constantly stirring until mixture thickens.
- Remove from heat & immediately stir in dark chocolate, caramel chocolate, vanilla extract & butter until silky smooth.
- Pour into pre-baked graham cracker crust & let set in the fridge for 2-4 hours.
- When ready to serve, prepare the marshmallow meringue.
- In the bowl of a stand mixer with the whisk attachment add the egg whites. Whip until soft peaks form. Gradually add the sugar & vanilla. Whip until stiff peaks form.
- Spread over pie & using the broiler or a torch brown the top until golden brown to resemble a toasted marshmallow. Serve this s'mores pie immediately!
2 1/2 cups | Graham cracker crumbs |
1/2 cup | Unsalted butter, melted |
1/2 cup | White sugar |
1/8 teaspoon | Salt |
1 teaspoon | Pure vanilla extract |
Caramel Chocolate Filling
2 cups | Whole milk |
1 cup | Whipping cream |
1 1/2 cup | White sugar |
1/4 cup | Cornstarch |
1/2 teaspoon | Sea salt |
4 large | Egg yolks (save the whites for the meringue topping) |
4 ounces (8 SQUARES) | Ghirardelli Dark Chocolate 72% Cacao SQUARES |
4 ounces (8 SQUARES) | Ghirardelli Dark Chocolate Salted Caramel Crunch SQUARES |
1 teaspoon | Pure vanilla extract |
3 tablespoons | Unsalted butter |
Marshmallow Meringue
4 large | Egg whites |
1 cup | White sugar |
1 teaspoon | Pure vanilla extract |
Directions
Graham Cracker Crunch
Chocolate Caramel Filling
Marshmallow Meringue
NOTE: If you do not want to use raw egg whites, you can also top with whole marshmallows or marshmallow fluff.
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