Ingredients
- 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
- 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
- 4 large Egg whites
- 1 cup White sugar
- 1 teaspoon Pure vanilla extract
Directions
- GRAHAM CRACKER CRUNCH: 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.
- CHOCOLATE CARAMEL 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.
- MARSHMALLOW MERINGUE: 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!
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