Toasted S'more Pie

Have you noticed my particular fondness for combining lots of good things into even better [humble brag] things--"good things" of the baked good persuasion, to be precise. This pie is basically just that. I mean, s'mores are great; pies are great. What could be better than a s'more pie?

As it turns out, nothing really. Well, at least, I don't think there's anything better than this pie. Let's stop and look at the components, it has all of the essentials for greatness: chocolate, brown butter, [modified] Italian meringue, and (wait for it) whiskey. Good whiskey is often an essential for greatness, just ask any great writer. Seriously. Any great writer.

...you could also ask this sub-par writer about the essentialness of whiskey. I am a fan. I'm also a fan of a perfectly silken ganache and the crazy combination of flavors in this pie. In fact, I could write a book on the subject (if I could write). It's definitely deserving of some praise.

Brown Butter Graham Crust

adapted from Southern Pies

Ingredients 

   1 1/4 cups graham cracker crumbs (about 15 squares)

   3 tablespoons sugar

   1/3 cup butter, browned 

Directions 

1. Cook 1/3 butter in a light saucepan until nutty and golden brown. Set aside. 
2. Preheat oven to 350 degrees. In a medium bowl, combine the graham cracker crumbs and sugar and stir with a fork to mix them well. Add the butter and stir to mix into crumbs evenly and well.
3. Press the buttery crumbs into a 9-inch pie pan, distributing the mixture evenly, and pressing firmly with your hands.
4. Place the crust in the center shelf of the oven. Bake until the crust is heated through and lightly browned, 8 to 10 minutes.
5. Allow to cool to room temperature before adding the filling. 

Whiskey Ganache 

adapted from La Mia Vita Dolce

Ingredients 

   12 oz good-quality chocolate

   10 oz heavy cream

   1/4 teaspoon vanilla bean paste

   3 tablespoons quality whiskey (I used Jameson) 

Directions

1. Place chocolate into heatproof bowl.
2. In small saucepan, bring cream, whiskey, vanilla bean paste to a light boil.
3. Remove from heat and pour the cream mixture over the chocolate. Let stand, 2 minutes.
4. Using flexible rubber spatula, stir the chocolate mixture, beginning in the center of the bowl and working your way to the edges, pulling in as much chocolate as possible until the mixture is smooth and glossy.
5. Let stand, stirring occasionally until thickened but still pourable, about 20 minutes.
6. Pour the ganache into the cooled crust. Let stand, at room temperature, until completely cooled.
7. Cover with plastic wrap, transfer to the refrigerator, and chill until set, at least 3 hours and up to overnight.

Marshmallow Meringue

Ingredients 

   4 large egg whites, room temperature

   3/4 cup sugar

   1/2 cup + 2 tablespoons light corn syrup

   1/4 cup water

   Pinch of salt

   1/4 teaspoon cream of tartar

   1 teaspoon pure vanilla extract

Directions

1. Place egg whites in bowl of stand mixer fitted with whisk attachment. 
2. To prepare sugar syrup, combine sugar, corn syrup and water in small saucepan. Cook over high heat, stirring continuously until sugar is dissolved.
3. Continue to cook, without stirring, occasionally swirling the pan over the heat and, brushing down the sides of the pan with pastry brush dipped in water, until the sugar syrup reaches temperature of 249 degrees 
4. When sugar syrup reaches temperature of 239 degrees begin beating the egg whites at low speed until foamy. Add salt and cream of tartar, increase mixer speed to medium-high and, beat until soft peaks form (should reach soft peak stage at the same time the sugar syrup temperature of 249 degrees. 
5. Decrease mixer speed to medium and with mixer running, carefully pour the sugar syrup in a steady stream down the side of the bowl into the egg white foam (make sure syrup does not come in contact with the whip attachment). Add the vanilla, increase mixer speed to high and continue to beat until the egg foam is cool (place hand on the underside of the bowl and make sure bowl is no longer hot) thick, glossy and, stiff peaks form, about 4 minutes.

Cover the chilled pie with the marshmallow meringue. Toast the meringue using a kitchen blowtorch, being careful to not scorch the meringue. Serve pie chilled.  

PS: Get more of your s'mores fix with Kathleen over at Snowdrop & Co--she is doing an entire week of s'mores-themed projects!