Smores Pie

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Nothing says summer like smores! So for Independence Day, Eric made us a smores pie. I can't even begin to tell you how amazing this dessert is. Seriously, no words would do this pie justice. And the aromas this dessert gives off--the chocolate baking, the marshmallow roasting--absolutely mouthwatering. And to make this recipe even more enticing: it's fairly simple to make. The hardest part is waiting for it to cool so you can take a bite! Eric is so proud of his creation--you should see the grin on his face!

Adapted from here.

Ingredients:
1 store-bought graham cracker pie crust
1 cup semi-sweet chocolate chips
1 cup heavy cream
1 egg, room temperature
pinch of salt
7-ounce (a little less than a cup) marshmallow fluff

Directions:
Preheat oven to 350 degrees.

Pour the chocolate chips in a large bowl. In a heavy saucepan bring heavy cream to a boil. Pour the cream over the chocolate chips and let it sit for 1 minute.

Whisk the chocolate and cream together until it's well combined and smooth. Add the egg and a pinch of salt to the mixture and whisk until well incorporated. Pour the chocolate mixture into the pie crust.

Cover the edges of the pie crust with foil and bake for 20 to 25 minutes or until the chocolate is almost set--the center should be a little bit jiggly.

Place the pie on a rack and allow to cool for about one hour.

Add the marshmallow fluff on top of the chocolate layer and smooth with a spatula. Set the oven to broil and place the pie back in the oven for just 2 or 3 minutes or until the top of the fluff turns a golden brown.

Allow pie to cool for about ten minutes before serving.

Bake chocolate layer

Marshmallow fluff layer

Under the broiler. It smells just like marshmallows roasting on a fire. Taste just like them too!

Oh so good.

Enjoy!

~Krissy

Check out these other Smores Recipes:
Smores Cookies
Smores Banana Boats
Peep Smores

White Chocolate Hazelnut Cream Pie

White chocolate. Semi-sweet chocolate. Hazelnut chocolate. You would think so much chocolate would make an ultra treacly, heavy dessert. Not so. This is a great light, airy dessert for summer. I started with Giada De Laurentiis's white chocolate hazelnut tartlet recipe and transformed it into a pie recipe.

Ingredients:
1 9-inch prepared pie crust*
1 cup white chocolate chips
1 1/2 cup heavy whipping cream, divided
2/3 cup homemade chocolate-hazelnut spread (or Nutella)
1/4 cup mini semi-sweet chocolate chips, garnish

Directions:
In a small saucepan, heat the white chocolate and 1/4 cup cream in a small saucepan over low heat. Stir continually until chocolate is melted and smooth. Remove from heat, pour into a large bowl, and allow to cool to barely lukewarm. Do not put it in the fridge to hurry along the process. I made this mistake; it makes the next step difficult. 

In another large bowl, beat the remaining 1 1/4 cup cream into medium-firm peaks with a hand mixer. Fold the whipped cream into the cooled white chocolate. Cover and place in the refrigerator until cold, approximately an hour.

Spread the chocolate-hazelnut on the bottom of your cooled pie crust. Pour the white chocolate cream on top. Garnish by sprinkling the mini chocolate chips on top.

*For the pie crust I used Pillsbury Refrigerated Pie Crust and prepared it according to package directions. I usually make my pastry from scratch. You could also use a graham cracker crust.

Enjoy!

~Krissy