S’mores Pie

smores pie

Today, my daughter learned to use a torch. My kids are quite proficient with power tools and poop shovels, but I think this is the first time she has used a torch to roast marshmallows. She did great for her first try. I think Julia Child would be proud. I thought Julia was the one who said “Every woman should have a blowtorch”, but I see now that I was wrong. It’s still a great idea!

The idea for this pie came from my grandma’s recipe for chocolate mousse pie. She didn’t add toasted marshmallows to her pie, but it’s hard for me to ever follow a recipe to the letter. “Blame it on my A.D.D.”

choc mousse pie recipe choc mousse pie recipe 2

ingredients:

  • 4 ounces Baker’s sweet German chocolate (Be sure not to use the unsweetened chocolate. Lesson learned)
  • 1/3 cup milk
  • 2 tablespoons sugar
  • 3 ounces cream cheese
  • (No Cool-Whip in this house) I used 8 ounces heavy cream with 2 tablespoons sugar instead.
  • one 8″ gluten-free graham cracker crust, prepared I used Mi-Del
  • mini marshmallows

Heat chocolate and 2 tablespoons milk in saucepan, over low heat, stirring until chocolate is melted.

Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.

whipped cream Whip cream until fluffy. Once it’s good & fluffy, whip in 2 tablespoons sugar until it holds soft peaks. Fold whipped cream into chocolate mixture.

 My kitchen is STILL under construction, so I had to whip the cream by hand. It was quite a workout, but turned out well.

 

Pour batter into crust. Freeze until firm. I froze the pie for about 1/2 hour, sprinkled it with mini marshmallows and smooshed them into the filling. Then, we torched the marshmallows and returned the pie to the refrigerator.

Store in freezer.

pie crust The crust broke apart when I served it. Honestly, every graham crust I’ve ever eaten has done that, gluten-free or gluten-filled. It wasn’t a huge disaster and the filling helped hold the pieces together. It sure didn’t stop us from devouring the pie. This crust tastes so much like a “graham cracker” crust, your gluten-eaters will never know the difference. I’ll surely be making this again this summer. If summer ever gets here!

 

 

 

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S'mores Pie
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Ingredients
  1. 4 ounces Baker's sweet German chocolate (Be sure not to use the unsweetened chocolate. Lesson learned)
  2. 1/3 cup milk
  3. 2 tablespoons sugar
  4. 3 ounces cream cheese
  5. 8 ounces heavy cream
  6. 2 tablespoons sugar
  7. one 8" gluten-free graham cracker crust, prepared
  8. mini marshmallows
Instructions
  1. Heat chocolate and 2 tablespoons milk in saucepan, over low heat, stirring until chocolate is melted.
  2. Beat 2 tablespoons sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.
  3. Whip cream until fluffy. Once it's good & fluffy, whip in 2 tablespoons sugar until it holds soft peaks. Gently fold whipped cream into chocolate mixture.
  4. Pour chocolate filling into crust. Freeze until firm. I froze the pie for about 1/2 hour, sprinkled it with mini marshmallows and smooshed them into the filling. Then, we torched the marshmallows and returned the pie to the refrigerator.
  5. Store in freezer.
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Posted in Dessert, Gluten Free Recipes and tagged .