Cooking and Serving: 30 minutes | 6 servings
Ingredients
1 ½ cups (300 g) gluten free graham cracker crumbs | 4 tablespoons (56 g) unsalted butter, melted | 1 (50 g (weighed out of shell)) egg, at room temperature, beaten (See
Description
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 6 servings
Ingredients
1 ½ cups (300 g) gluten free graham cracker crumbs
4 tablespoons (56 g) unsalted butter, melted
1 (50 g (weighed out of shell)) egg, at room temperature, beaten (See
¾ cup (6 fluid ounces) heavy whipping cream
8 ounces semi-sweet chocolate, chopped
Chocolate shavings, for sprinkling (optional)
2 teaspoons (4 g) unflavored powdered gelatin
½ cup (4 fluid ounces) cool water
1 cup (200 g) granulated sugar
⅛ teaspoon cream of tartar
½ teaspoon pure vanilla extract
⅛ teaspoon kosher salt
Instructions
MAKE THE PIE SHELL(S)
Preheat your oven to 300°F.
Grease the wells of a 6-panel cake pan, standard 12-cup muffin tin, 9-inch.
deep dish pie pan or 9-inch springform pan, and set it aside.
Place the cookie/cracker crumbs in a medium-size bowl and create a well in.
the center. Pour in the melted butter and beaten egg, and mix to combine.
Divide the mixture evenly among the prepared wells and press into an even.
To get a smooth bottom, try covering the bottom of a glass with plastic wrap.
and pressing evenly into the bottom of the wells.
Place the shells in the center of the preheated oven and bake until slightly.
Remove from the oven and allow to cool in the pan for 10 minutes before.
transferring to a wire rack to cool completely.
MAKE THE FILLING AND FILL THE SHELL(S)
Place the cooled shell(s) on a parchment-lined baking sheet and set aside.
Place the chocolate in a medium-size, heatproof bowl and set it aside.
Place the cream in a small, heavy-bottomed saucepan and bring to a simmer.
Pour the warm cream over the chopped chocolate and allow to sit until the.
Stir until the chocolate is melted and smooth, and then pour to divide evenly.
among the prepared shells or into the single shell.
Place the baking sheet in the refrigerator to set while you make the topping.
PREPARE THE MARSHMALLOW TOPPING AND FINISH THE PIES
This marshmallow topping has less gelatin for a pourable consistency that.
Bloom the gelatin in 2 fluid ounces (1/4 cup) of the cool water them together in the bowl of a stand mixer fitted with the whisk attachment,.
In a small, heavy-bottom saucepan, place the remaining 2 ounces of cool water.
plus the sugar and cream of tartar, and stir gently to combine.
Clip a candy thermometer to the side of the saucepan, and cook over medium.
heat until the mixture reaches 240°F, the softball stage.
Pour the hot sugar mixture down the side of the mixer bowl of bloomed gelatin.
and allow to cool briefly, until no longer hot to the touch.
Add the vanilla and salt, and beat on medium speed until the marshmallow.
Spoon or pour about 1/4 cup of the marshmallow topping in the center of the.
Spread the marshmallow topping into an even layer on top of the filling,.
stopping about 1-inch from the edge.
Sprinkle lightly with the optional chocolate shavings, and allow to chill in.
the refrigerator until set (about 30 minutes) before serving.
Notes
FOR THE CHOCOLATE FILLING
* ¾ cup (6 fluid ounces) heavy whipping cream
* 8 ounces semi-sweet chocolate, chopped
* Chocolate shavings, for sprinkling (optional)
FOR THE MARSHMALLOW TOPPING
* 2 teaspoons (4 g) unflavored powdered gelatin
* ½ cup (4 fluid ounces) cool water
* 1 cup (200 g) granulated sugar
* ⅛ teaspoon cream of tartar
* ½ teaspoon pure vanilla extract
* ⅛ teaspoon kosher salt
MAKE THE PIE SHELL(S).
* Preheat your oven to 300°F.
* Grease the wells of a 6-panel cake pan, standard 12-cup muffin tin, 9-inch
deep dish pie pan or 9-inch springform pan, and set it aside.
* Place the cookie/cracker crumbs in a medium-size bowl and create a well in
the center. Pour in the melted butter and beaten egg, and mix to combine.
* Divide the mixture evenly among the prepared wells and press into an even
layer on the bottom and up the sides of the wells or the pie or springform
* To get a smooth bottom, try covering the bottom of a glass with plastic wrap
and pressing evenly into the bottom of the wells.
* Place the shells in the center of the preheated oven and bake until slightly
puffed and dry to the touch (about 10 minutes—slightly less for the standard
* Remove from the oven and allow to cool in the pan for 10 minutes before
transferring to a wire rack to cool completely.
MAKE THE FILLING AND FILL THE SHELL(S).
* Place the cooled shell(s) on a parchment-lined baking sheet and set aside.
* Place the chocolate in a medium-size, heatproof bowl and set it aside.
* Place the cream in a small, heavy-bottomed saucepan and bring to a simmer
over medium-low heat.
* Pour the warm cream over the chopped chocolate and allow to sit until the
chocolate begins to melt.
* Stir until the chocolate is melted and smooth, and then pour to divide evenly
among the prepared shells or into the single shell.
* Place the baking sheet in the refrigerator to set while you make the topping.
PREPARE THE MARSHMALLOW TOPPING AND FINISH THE PIES.
* This marshmallow topping has less gelatin for a pourable consistency that
* Bloom the gelatin in 2 fluid ounces (1/4 cup) of the cool water them together in the bowl of a stand mixer fitted with the whisk attachment,
or a large bowl with a hand mixer, and mix them gently to combine. The
gelatin will swell as it sits.
* In a small, heavy-bottom saucepan, place the remaining 2 ounces of cool water
plus the sugar and cream of tartar, and stir gently to combine.
* Clip a candy thermometer to the side of the saucepan, and cook over medium
heat until the mixture reaches 240°F, the softball stage.
* Pour the hot sugar mixture down the side of the mixer bowl of bloomed gelatin
and allow to cool briefly, until no longer hot to the touch.
* Add the vanilla and salt, and beat on medium speed until the marshmallow
becomes thick, white and glossy (about 3 minutes). It should nearly triple in
* Spoon or pour about 1/4 cup of the marshmallow topping in the center of the
chocolate filling in each pie or as much as will comfortably fit on top of
* Spread the marshmallow topping into an even layer on top of the filling,
stopping about 1-inch from the edge.
* Sprinkle lightly with the optional chocolate shavings, and allow to chill in
the refrigerator until set (about 30 minutes) before serving.
For an alternative no-bake crust.
Omit the egg and add another tablespoon (14 g) melted unsalted butter to the pie
Follow the recipe instructions for pressing the pie shell into the greased
individual muffin/cake panel wells or 9-inch pan, and place in the refrigerator
(for about 1 hour) or the freezer (for about 15 minutes) to chill until firm.
Proceed with the rest of the recipe, and keep the pies chilled before serving.
Fiber: 4g | Sugar: 53g | Vitamin A: 729IU | Vitamin C: 0.2mg | Calcium: 68mg |
Nutrition information is automatically calculated, so should only be used as an
Miniature s’mores pies layered on one another.
s’mores pies layered on one another.
Marshmallow topping, s’mores pie slice with bite taken, and whole uncut s’mores
topping, s’mores pie slice with bite taken, and whole uncut s’mores pie.
A miniature pie with a bite taken, shown from above.
miniature pie with a bite taken, shown from above.