S'mores Pumpkin Pie - Cooking Classy

The BEST S'mores Pumpkin Pie! Made with graham cracker crust, dark chocolate ganache, spiced pumpkin pie filling and a marshmallow-like meringue topping.

Rezept

Dessert

Zutaten:

1 1/2 cups (183g, 12 full sheets) graham cracker crumbs ((use gluten free graham crackers if making gluten free*))
2 Tbsp granulated sugar
1/8 tsp salt
6 Tbsp (85g) unsalted butter, (melted)
4 oz semi-sweet chocolate, (finely chopped (gluten free if needed))
1/3 cup heavy cream
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 large eggs
2 tsp pumpkin pie spice
1/4 tsp salt
3 large egg whites ((freshest is best to whip well))
3/4 cup granulated sugar
1/8 tsp salt
1/4 tsp cream of tartar
1/2 tsp vanilla extract

Arbeitsschritte:

For the graham cracker crust: Preheat oven to 350°F. In a mixing bowl toss together graham cracker crumbs, sugar and 1/8 salt. Pour in melted butter and toss mixture with a fork until evenly coated.
Press mixture firmly into a 9 to 9 1/2-inch deep dish pie dish, evenly along bottom and all the way up the sides (the bottom of a flat measuring cup helps with this).
Bake in preheated oven until set, about 12 minutes (if it puffed up a little just gently press back down with measuring cup). Let cool completely on a wire rack, about 30 minutes.
For the chocolate ganache layer: Place chocolate in a heat proof mixing bowl. Heat heavy cream in the microwave in a microwave safe dish (I just use the glass measuring cup used to measure it) until simmering, about 30 seconds.
Immediately pour hot cream over chopped chocolate in bowl and stir to melt. If it won't melt completely simply place mixture in microwave and heat on 50% power for 20 seconds, stir. Pour mixture into cooled crust and spread even.
For the pumpkin pie filling: In a mixing bowl whisk together pumpkin, sweetened condensed milk, eggs, pumpkin pie spice and 1/4 tsp salt. Pour mixture over chocolate layer in pie crust (don't overfill past graham cracker crust, you may have a few extra tbsp to discard).
Bake pie in 350 °F oven until pie is nearly set in the center (it may have a faint wiggle to it in the middle), about 50 minutes (tent edges with a 2-inch wide ring of cut out foil if needed to prevent over-browning near the end).
Cool pie 1 hour on a wire rack. Transfer to fridge and cool 1 hour (or up to 1 day).
To make meringue (when ready to serve pie): In a medium heat proof mixing bowl whisk together egg whites, salt and sugar. Set over a saucepan of simmering water and whisk cooking constantly until mixture reaches 160°F to 165 °F on an instant read thermometer.
Using hot pads remove bowl from pan, set on on a kitchen towel. Add cream of tartar and whip with an electric hand mixer on medium speed for 1 minute. Increase to high speed and whip until mixture is thicker, glossy and fluffy, about 4 to 5 minutes longer. Mix in vanilla.
Dab condensation from top of pie with paper towels if needed. Spoon meringue over pie making swirls on the top. Toast the top with a kitchen torch. Cut pie into slices and serve right away.
Alternately if you opt to use a jar of marshmallow creme simply add two dollops of the marshmallow cream (one larger and a smaller over it) to each pie slice and toast separately. It's not stiff enough to spread over whole pie and slice and hold its shape.