This month’s Secret Recipe Club assignment was very exciting for me. I regularly read Alli ‘n Sons and feel like I know her and her two boys so well that it was almost like visiting a friend’s house and going through her recipe box. And what a recipe box it is!
When I get SRC assignments, I tend to think about what kind of food/meal I want to make and then browse their site based on that category. I started off this assignment thinking that I’d be making breakfast, so I chose her French Toast Fingers. But then as I kept going, I saw her recipe for Homemade Chocolate Syrup. So that made the short list too. But then…THEN…along came Dark Chocolate S’mores Pie. Oh holy hell. That’s the one, baby.
Since I made Funky Monkey S’mores a few weeks ago, I’ve really had s’mores on the brain. Plus, it’s summer. S’mores DEFINES summer. So, s’mores pie it is. Er…was. Because that stuff didn’t last long around here. We invited the neighbors over to help us eat it and I definitely didn’t hear any complaints.
One small hitch…I don’t really like pudding. I know, I know. I’m weird. But it’s a texture thing. Just like I don’t like yogurt without some sort of SOMETHING in it (fruit piece, granola, etc.). I just don’t care for the smooth texture of pudding. However, with a graham cracker crust and toasted marshmallows on top, I could make the sacrifice.
I stayed pretty true to Alli’s recipe. I just reduced the sugar a little and I don’t think it made a difference in the outcome. It was still pretty darn sweet. Here’s how I made it:
Dark Chocolate S’mores Pie
From Alli ‘n Sons
- 1-1/3 cups graham cracker crumbs
- Scant 1/4 cup sugar
- 4 Tbsp butter, melted
- 4 egg yolks (save the whites for breakfast tomorrow!)
- 3/4 cup sugar
- 1/4 cup cornstarch
- 6 Tbsp dark cocoa powder
- 1/4 tsp sea salt
- 3 cups skim milk
- 2 Tbsp butter, softened
- 2 tsp vanilla extract
- 2 cups miniature marshmallows
For the crust:
- Preheat your oven to 375 degrees. Combine the graham cracker crumbs and sugar. Add the melted butter and mix until combined. Press the crumb mixture into the bottom and sides of a 9-inch pie pan, using the back of a spoon. Bake for 8-10 minutes or until golden brown. Cool completely.
For the pudding:
- In a medium bowl, beat the egg yolks with a whisk and set aside.
- Combine the sugar, cornstarch, cocoa powder and sea salt in a medium saucepan. Heat over medium heat. Slowly whisk in the milk, stirring until smooth. Increase the heat to medium-high and bring to a boil, stirring often. Boil for 1 minute, stirring constantly, then remove pan from heat.
- Temper the egg yolks by slowly whisking 1/2 cup of the hot chocolate mixture into the yolks (do this very slowly or you’ll have scrambled eggs). Whisk in an additional 1 cup of the hot chocolate mixture into the chocolate/yolk mixture, and then return the mixture to the saucepan with the remaining chocolate. Boil over medium heat for 1 minute, stirring constantly.
- Remove the pan from heat and stir in the butter and vanilla. Pour the filling into the pie crust and allow to cool. Once cool, chill in the refrigerator at least for a few hours.
For the topping:
- Preheat your broiler.
- Cover the pie with the mini marshmallows and broil for 30 seconds or so, until the marshmallows are lightly browned. Keep a VERY close eye on the pie while you’re doing this, or the marshmallows will burn.
Prep ahead tips: You can make the crust ahead of time, or even use a store-bought graham cracker crust if you so choose.
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