Would You Like S'more Pie?
Under that beautiful toasted meringue is a rich chocolate cream and a layer of pure chocolate ganache encased in a buttery graham cracker shell. This is one s'more you shouldn't wait until the summer to eat.
Sugar and Graham Crumbs
The crust is made of three simple ingredients: graham cracker crumbs, a touch of sugar, and melted butter. As Lindsay added the melted butter, I couldn't help stating the obvious: "Mm, smells like butter." Her response? "Almost everything smells like butter around here." That's my kind of kitchen.
Lindsay tosses the crumbs, sugar, and butter together with her hands until a fistful of it holds together. Then it's ready to be pressed into the pan.
The shell is pressed into the pan over a sheet of parchment paper so the excess that drops over the sides can easily be reused in the next pie. Lindsay starts pressing it into the pan by focusing solely on the outer edge to make sure the crust is uniform in thickness. Once the outer edge is done, she evenly distributes the rest of the crumbs over the bottom.
Another trick to ensuring a neat, evenly thick crust is to use another pie plate to press everything into place. The crust is then baked for four minutes to set. This also adds another toasted flavor to the final pie.
Hoosier Mama uses a luscious 70% dark chocolate in their ganache. Lindsay chops up bars of it so it will quickly melt when hot cream is poured over it.
Nearly equal parts dark chocolate and cream are whisked together to form the ganache.
Lindsay weighs out the chocolate ganache as she pours it over the crust. Each S'more Pie gets exactly five ounces of ganache.
The same chocolate cream that goes into Hoosier Mama's chocolate cream pie gets mixed with whipped cream to create a chocolate mousse filling for this pie. The mousse is like an arrestingly smooth chocolate pudding.
Lindsay is careful to flatten the top of the mousse and bring it just to the edges but not over so that none is exposed when the meringue top gets torched.
Lindsay whisks egg whites and sugar together in a double boiler because Hoosier Mama uses unpasteurized eggs so the meringue has to be cooked before getting whipped.
The meringue is whipped until just before the soft peak stage, so the texture is a little more loose and marshmallowy than some meringues.
Lindsay smooths the meringue out into attractive swirls and then rotates it as she torches it for a few seconds to achieve that beautiful toasted brown color.