S'mores Pie

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Graham cracker crust, chocolate mousse filling, topped with toasted marshmallows. This s'mores pie is an updated version of the classic childhood treat!

Yield: 9-inch pie

Prep Time25

Cook Time10

Chill Time3

Total Time3 35

Course: Dessert

Cuisine: American

Servings: slices

Author: Maryanne Cabrera

Ingredients

Graham Cracker Crust:

3 cups ground graham crackers (336 g) about 22 full cracker sheets
¾ cup salted butter melted

Chocolate Mousse:

3 silver gelatin sheets * or 1 pouch (7 g) Knox unflavored gelatine
¾ cup whole milk
8 oz dark chocolate (227 g) preferably 72% cacao, finely chopped
4 oz milk chocolate (113 g) finely chopped
2 cups heavy cream very cold

Marshmallows:

2 ½ cups mini marshmallows

Instructions

Graham Cracker Crust:

Preheat oven to 350℉.
Thoroughly combine ground graham crackers and melted butter in large bowl. Transfer to a 9-inch springform pan. Press in an even layer on bottom and up sides of pan.
Bake for 10 minutes until crust is set and lightly golden. Cool while you prepare chocolate mousse.

Chocolate Mousse:

Gelatin Sheets: Bloom gelatin sheets in a bowl of ice cold water for 3-5 minutes until gelatin has softened. Remove gelatin from bowl and squeeze out excess moisture. Place gelatin in microwave safe bowl with milk.
Gelatine Powder: Mix together powder and 1 tablespoon of cool water. Let sit for 5 minutes until powder has absorbed the liquid. Transfer bloomed gelatin into microwave save bowl with milk.
Heat milk and gelatin in microwave for 30 second intervals until gelatin has dissolved and milk is warm.
In a large bowl melt together dark chocolate and milk chocolate. Either melt chocolate in the microwave at half power in 30-45 second intervals or over a bain-marie. Once chocolate is smooth and melted, let cool for 5 minutes.
Slowly pour warm gelatin milk mixture into chocolate in three intervals. Fold to combine.
In another bowl, whip cold heavy cream to almost soft peaks. Add whipped cream to chocolate mixture in three additions. Fold until combined and there are no white streaks left.
Pour into baked and cooled graham cracker crust. Spread with a mini off set spatula to create an even layer.

Assembly:

Sprinkle mini marshmallows over chocolate mousse. Pat marshmallows into mousse, making sure marshmallows adhere.
Cover. Let chill in fridge for at least 3 hours before slicing and serving. Use a kitchen torch to toast marshmallows before serving.

Notes

3 silver gelatin sheets = 1 (0.25 oz) envelope gelatin powder, or about 1 Tbsp gelatin powder

Nutrition