It’s my birthweek!
Come on, I know I’m not the only one who celebrates all week long. Plus the older you make it, the more reason you have to celebrate!
One of the ways I celebrated this week was by making this Espresso S’mores Pie. You guys, it’s NO BAKE. Did it feel like a cop-out? Absolutely not! I mean, I could have made myself a layer cake I suppose. But why complicate things?? I wanted this. Making this Espresso S’mores Pie was my gift to myself….that I unwrapped and ate at 10am this morning.
Even if you lack the confidence to bake something that requires you to actually turn the oven on, this recipe is your ticket. Simple techniques lead you to this showstopping beauty! No dough to fuss with. No crust to roll out. Graham crumbs are mixed with melted butter, chocolate, Nutella, and heavy cream and pressed into the tart pan (or pie plate) and chilled. That’s it – hard part done!
Plus, if you’re a beginner, you’ll pick up a new skill: Swiss Meringue – one of my absolute favorite things to make, because of the sheer magic that is egg whites and sugar. A little heat followed by a little vigorous whisking (your mixer does all the work) and voilà: a mountain of billowy white marshmallow…….Billowy white marshmallow that lands itself high atop velvety smooth chocolate ganache – which happens to be spiked with just the right amount of espresso for a boost to the flavor that keeps this s’mores pie from being overly sweet. Ganache, fyi, is just hot cream poured over chopped chocolate and butter, whisked til smooth. It sounds super fancy right? Tastes like it, too.
As if that wasn’t fun enough, you get to brûlée it! If you don’t have your own kitchen torch (and why don’t you have your own kitchen torch? Torching things is fun!!!) then you can leave the meringue naked. But then can you still call this a S’mores pie? Maybe not without the toasty marshmallow top….But it’ll still taste incredible. Like a gift! Enjoy!
Thanks to Bon Appétit for the inspiration for this recipe!
A fancy dessert for the beginner!
- 1 1/4 Cups Graham Cracker Crumbs, or 9 Graham Crackers, finely ground in a food processor
- Pinch of Salt
- 2 Tbsp Nutella
- 1 Oz Semi or Bittersweet Chocolate
- 1 Tbsp Butter
- 2 Tbsp Heavy Cream
- 12 Oz Semi or Bittersweet Chocolate, chopped small
- 2 Tbsp Butter
- 1 1/4 Cups Heavy Cream
- 1 Tbsp Espresso Powder
- Pinch of Salt
- 6 Large Egg Whites
- 1 1/4 Cups White Sugar
- 1/4 Tsp Sat
- 1/4 Tsp Cream of Tartar
- Add graham crumbs and salt to a medium bowl. In a small microwave-safe bowl combine the nutella, chocolate and butter, and microwave in 30 second increments until melted, about 90 seconds total. Remove and stir to ensure it is completely smooth, then stir in the cream. Add to the bowl with the graham crumbs and stir until incorporated. Press into a 9" fluted tart pan or pie plate, ensuring it is evenly distributed all the way around. Place in the fridge to chill for at least 30 minutes.
- Place the chocolate, butter, espresso powder and salt in a medium bowl. Add the cream to a small pot and bring just to a boil (don't let it boil; remove from heat once it bubbles) and pour over the chocolate mixture. Make sure everything is submerged in the cream and allow to sit for 3 minutes, then whisk to combine until completely smooth. Pour into chilled pie crust, then place back in the fridge until set, at least 2 hours or overnight. Finish with meringue as close to serving as possible.
- In the bowl of your stand mixer, combine all ingredients. Place the bowl on top of a small pot of simmering water and whisk constantly until the sugar has dissolved (rub some between your thumb and fore finger - it shouldn't feel gritty) and the temperature is 140 degrees. If you don't have a thermometer, this will take about 5-6 minutes, and the egg mixture will feel hot.
- Remove from the heat and immediately place the bowl back in the stand fitted with the whisk attachment and whisk on high until the meringue is thick and glossy, and has cooled to body temperature. (To test this, stick your clean finger in it - if you don't feel anything, it's the same temp as you hooray!)
- Spread over top of your pie with an offset spatula to create peaks and swirls, then brûlée it with a kitchen torch for that toasty marshmallow effect. Best served within 4 hours.