Dark Chocolate S’mores Pie - VTC


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jeudi 28 septembre 2017

Dark Chocolate S’mores Pie

This pie features layer upon layer of chocolate, including a chocolate crust; this is for the chocolate lovers in your life! A smooth, dark, creamy filling is topped with toasted marshmallows and a sprinkle of graham to create a deliciously unique s’mores experience.
Yields: 1 (9") pie 


  • 1 cup sugar
  • 14 cup cornstarch 14 teaspoon salt 212 cups milk
  • 12 cup half-and-half
  • 3 ounces bittersweet chocolate, chopped
  • 4 egg yolks, lightly beaten
  • 3 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 prepared chocolate pastry shell or pie crust 2 cups marshmallows
  • Graham cracker crumbs, as desired 
  1. In a large saucepan, combine the sugar, cornstarch, and salt. Slowly whisk in the milk, half-and-half, and chocolate. Cook over medium-high heat until thickened and bubbly, roughly 5–8 minutes, stirring constantly. Reduce the heat to low and cook 2 minutes longer. Remove from heat.
  2. Place the yolks in a small bowl; whisk a small amount of the hot filling into the yolks. Pour the mixture into the pan, stirring constantly. Bring to a simmer; cook and whisk 2–3 minutes longer. Remove from the heat.
  3. Carefully stir in the butter and vanilla, then spoon the mixture into the pastry shell. Allow to cool to room temperature, then refrigerate for at least 3 hours or overnight. Top with marshmallows. Use a kitchen torch to toast, if desired. Sprinkle graham crumbs over the top for garnish.

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