S'more Pie please!

I found a recipe on http://www.justataste.com/2011/07/smore-pie/ for a smore pie that looked so good I had to make it.  I have to admit the first attempt did not turn out so great.  While the chocolate part was fantastic, the marshmallow part was a bit...hate to use this word on a food blog but, snotty.  Eeeew, I know.  I didn't give up hope.  I had made marshmallows before, so I used that recipe to make the top part.  Here is my adapted recipe.  It is rich, creamy, fluffy, sweet, ooey, gooey and just summer-lovin good!  It'll have every body asking for S'more Pie please!  (I know, I'm a bit of a nerd, I can't help it)

S'More Pie

 

Ingredients:

Chocolate filling

1 nine inch pre made graham cracker crust, or make your own

1 cup bittersweet chocolate, (not more then 70% cacao) I don't have the greatest selection here, but I often use Ghiradelli's dark chocolate 60% cacao chips

1 cup heavy cream

1 large egg, room temp

Marshmallow:

1 1/2 packages unflavored gelatin

1/2 cup ice cold water, divided

 3/4 cup sugar

1/2 cup light corn syrup

1/8 teaspoon kosher salt

1/2 teaspoon vanilla paste

I scaled this recipe down as much as I could, you will still have some left over, store in an air tight container at room temp.  Ooh, I see some rice krispy treats in my son's future.

Directions:

Unwrap the pie shell and place it on a cookie sheet.

Preheat the oven to 350ºF.

First make the chocolate filling by placing the chopped chocolate in a large bowl.

Bring the heavy cream to a boil in a heavy saucepan then pour it over the chopped chocolate and let it sit for 1 minute.

Whisk together the chocolate and heavy cream until it's thoroughly incorporated and smooth.

Gently whisk in the egg and a pinch of salt until combined then pour the mixture into the prepared pie crust (it will be about half full).

Cover the exposed crust with a pie shield or foil.

Bake the pie for 20 to 25 minutes, just until the chocolate is mostly set but slightly jiggly in the center.

Allow the pie to cool on a rack for one hour while you make the marshmallow topping.

                                                     MARSHMALLOW TOPPING:

Place the gelatin into the bowl of a stand mixer along with 1/4 cup of the water. Have the whisk attachment standing by.

In a small saucepann combine the remaining 1/4 cup water, granulated sugar, corn syrup and salt.

Place over medium high heat, cover and allow to cook for 3 to 4 minutes.

Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F.

Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.

Once you have added all of the syrup, increase the speed to high.

Continue to whip until the mixture becomes very thick and is lukewarm.

Add the vanilla during the last minute of whipping.

Immediately pour the marshmallow topping over the pie. It will be loose enough to spread.

Refrigerate the pie for one hour, uncovered, then cover it with plastic wrap that has been coated lightly in vegetable oil and chill it for 3 more hours.

Preheat the broiler.

Place the pie on a cookie sheet, remove the plastic wrap and cover the pie edges with a pie shield or foil.

Very carefully rotate the pie under the burner, about 3 to 4 inches away from the flame, just until the top is evenly browned, about 3 minutes.

Let the pie cool for 10 minutes before slicing it with a sharp knife dipped in hot water.