Thursday, February 6, 2014

S'Mores Pumpkin Pie

I am such a sucker for a good dessert!

I try to tell myself that I am not really a "sweets person" but let's just be honest put a chocolate dessert in front of me, a spoon, and a split second and I am DONE!

I think that it is just a bag of potato chips I can't pass up but in reality, it is chocolate as well.  I can't help it!  After a trip to Hershey, PA in the 8th grade, I have forever been sold on the deliciousness that chocolate really is.

As we all know, I don't bake often.  Mostly because there is a true science to including the exact amounts of certain ingredients so that it comes out perfectly.  I have even heard that you are supposed to spoon flour into a measuring cup so that it doesn't make the flour too dense, thus not allowing the said dessert to rise properly...WHAT?  This is FAR too complicated for me!

If I can sip on a glass of wine or a frosting beer while putting something together then it probably isn't going to happen!

When I came across this recipe though, I thought I could give it a try...what is the worst thing that happens? I end up eating raw pumpkin pie filling with a destroyed graham cracker crust and dark chocolate by itself? That is a consequence with which I can deal!

As it turns out I did not ruin fact, it was pretty freaking delicious, albeit incredibly rich!

S'Mores Pumpkin Pie

For Crust:1/2 box (12 cookies) graham crackers, finely chopped (about 1 1/2 cups crumbs)
1 tablespoon brown sugar
5 tablespoons unsalted butter, melted

For Chocolate Layer:5 ounces dark chocolate, finely chopped
2 tablespoons heavy cream

For Pumpkin Filling:1 1/2 cups pumpkin puree
2 large eggs
3/4 cup brown sugar
3/4 cup heavy cream
1/2 cup whole milk
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
pinch salt
For Marshmallow Topping:2 1/4 teaspoons unflavored gelatin (from 1 packet)
1/2 cup cold water, divided
3/4 cup granulated sugar
1/2 cup corn syrup, divided
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.

To prepare crust, combine graham cracker crumbs and sugar. Add butter and stir with a fork until mixture resembles wet sand. Firmly press crumb mixture into the bottom of a 9-inch pie pan. Bake for 4 to 5 minutes or until just set. Let cool slightly.  (If we are being completely honest here, I really just bought a graham cracker crust from the store and it was just fine!)

Combine chopped chocolate and cream in a saucepan. 
Stir over low heat until chocolate is melted and smooth. 
Pour into crust and spread into an even layer in the bottom.
To prepare pumpkin filling, whisk pumpkin with eggs until smooth. 
Whisk in sugar, cream, milk, spices, and salt until evenly incorporated. 
Pour into crust, taking care not to overfill the crust 
(depending on the size of your pie pan you may have a little bit leftover). 
Bake for 50 to 60 minutes or until center is just set. 
Remove from oven and let cool completely, then refrigerate for 1 to 2 hours or overnight. 
Take out approximately 1 hour before making marshmallow topping to allow any condensation to evaporate.
To prepare marshmallow topping, place 1/4 cup cold water in a small dish. 
Sprinkle gelatin over and let sit for 5 minutes to soften.
Combine sugar, remaining 1/4 cup water, and 1/4 cup corn syrup in a small saucepan. 
Bring to a boil over medium-high heat, stirring occasionally, and boil until mixture reaches 240 degrees F on a candy thermometer.
Place remaining 1/4 cup corn syrup in the bowl of a stand mixer. Microwave gelatin mixture on high for 5 to 10 seconds or until completely melted, then add to bowl with corn syrup. Turn mixer to low speed, and slowly drizzle in hot sugar syrup. When all the syrup has been added, increase mixer speed to medium-high, and mix for 5 minutes. Add vanilla extract and beat on the highest speed for another 5 minutes, until marshmallow is opaque, glossy, and tripled in volume.
Working quickly, dollop marshmallow mixture onto pie, and use an offset spatula to spread and shape it into a mound. 
Let sit for 20 to 30 minutes to allow the marshmallow to set, then gently toast with a kitchen torch until golden brown and blistered. Serve at room temperature. (Tip: to slice, first run a knife under hot water for 30 seconds; then quickly dry and use it to slice your pie. The warm knife will cut through the marshmallow and chocolate layers much cleaner than a cool knife).
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