SprinkleBakes.com

Spiked S'mores Pie


Fall is in full swing here, complete with the yearly sniffles I get when the weather changes. It's a mild inconvenience considering the months to come of lovely cool temperatures and glorious color.  But I still need my creature comforts. Chocolate ganache spiked with bourbon and miles of toasted marshmallow is a cure-all, I tell ya!


There's a reason for the high ratio of fluffy-toasty marshmallow to the more modest layer of rich, dense chocolate ganache.  It strikes a balance!  And the graham crust is essential - you can't have a proper S'mores Pie without graham cracker in the mix, right? 



There's not a lot of time investment in making this pie, but you'll have to wait around for the chocolate ganache to set. If you're impatient like me, you can stick it in the freezer to speed things up.



Spiked S'mores Pie
Yield: One 9-inch pie                                                                                        [click for printable recipe]

Feel free to adjust or omit the bourbon in this recipe. It does not greatly change the consistency of the set ganache.

Crust:
1 1/4 cup graham cracker crumbs
1 tbsp. sugar
Pinch of salt
1/4 cup butter, melted
  1. Whisk together crumbs, sugar and salt in a medium bowl.  Add melted butter and stir until mixture resembles wet sand.  Press into the bottom of a 9-inch pie pan or spring-form pan. Set aside.
Bourbon ganache:
2 cups heavy cream
18  oz. semisweet chocolate, evenly chopped into fine pieces (you can also use chips)
1/4 cup plus 2 tbsp. bourbon
  1. Heat the heavy cream in a large saucepan over medium-high heat until very hot but not boiling. You may also heat the cream in a heat-proof bowl in the microwave at 1 minute intervals. 
  2. Remove cream from heat source and pour in the chocolate. Let stand for 3 minutes. Whisk until chocolate has melted and mixture is completely smooth.  Whisk in bourbon.  Pour mixture over the graham cracker crust and refrigerate several hours until set (or store in the freezer for quicker setting time).
Marshmallow meringue:
3 egg whites
1/2 tsp vanilla extract
Pinch of salt
1/4 cup sugar
1 -7oz. jar of marshmallow creme
2 1/2 cups mini marshmallows
1 chocolate bar for garnish
1 whole graham cracker for garnish
  1. Beat egg whites, vanilla and salt at high speed until foamy.  Gradually add sugar 1 tbsp at a time, beating until stiff peaks form.
  2. Beat in 1/4 of the marshmallow creme.  Repeat with remaining creme until meringue is well mixed and fluffy. Fold in mini marshmallows with a rubber spatula.
  3. Heap meringue in the middle of the pie and swirl with the back of a spoon or spatula.  Brown with a kitchen torch. You may also brown in the oven on the "broil" setting, but be sure to watch it constantly so the meringue does not burn.
  4. Keep refrigerated. Garnish with chocolate bar and whole graham cracker. Bring slices to room temperature before serving.


Supplies:

BonJour Creme Brulee Chef's Culinary Torch with Fuel Gauge, Brushed Aluminum


link Spiked S'mores Pie By Published: Spiked S'mores Pie Recipe



73 comments :

  1. Mountain of Marshmallowy Magnificence! Love the addition of booze to make it "grown up"!

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  2. That looks scrumptious!! Amazing!!

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  3. seriously?! I will say it ... everything that you post makes my mouth water. and is beautiful. thanks for sharing (everything) and i can't wait to try this one! you are BRILLIANT. seriously awesome.

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  4. OMG, that is A BOMB! What a fabulous pie. I love your autumn pictures.

    Cheers,

    Rosa

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  5. Is there another way to do it without the whites...they always freak me out! I so want to make this though!

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  6. Looks fabulous. I recently made s'more cookies which was a mission because I had to track down graham crackers in London. Definitely worth the hunt and now I can make this with the rest, yay!

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  7. @imagretch if you have an egg allergy, you could just top the pie with the marshmallow cream and toast it - but if it's the raw egg whites that are making you nervous then I'd suggest getting powdered egg whites. They are pasteurized and you can mix up the amount for three and replace fresh egg whites in this recipe.

    Hope this helps! (Thanks!)
    xxoo

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  8. i'll take a little extra bourbon...maybe on the side ;) looks amazing!

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  9. Oh Heather this recipe is absolutely amazing!
    I love your pics, they look great as always!

    I went to the states one month ago and I bought your book, I love it!!!! :)

    My CuteCakes

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  10. Beautiful..I will be buying your book..You're amazing.

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  11. Julie (pharmbelle85)October 11, 2012 at 5:19 PM

    This sounds so perfect for a cool autumn night. What an awesome way to do S'mores!

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  12. Heather this is just beautiful!! And I LOOOOVE your boots!!

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  13. Woah. My brain seriously just fell out of my HEAD looking at this pie. I love that it's so pretty, I love that it's spiked, I just LOVE IT. And I LOVE YOUR BOOTS!!!!!!

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  14. Every single recipe that you post looks so absolutely amazing. I could really use some of that pie right now.

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  15. This is a ridiculously good looking pie. Got to love a spiked pie. I made a grasshopper one not too long ago

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  16. It's such a work of art! And the Bourbon ganache sounds heavenly and all mixed with smores...Heather, it's stunning!

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  17. This looks DELICIOUS! I'm definitely going to try this one!
    Erica xo

    www.sushiturtlesandlife.blogspot.com
    Visit if you'd like to enter my vintage giveaway!

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  18. Oh my goodness, this looks divine. Loving the height and the sound of the bourbon ganache too. And the cake stand is awesome too!

    -Lisa.
    Sweet 2 Eat Baking

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  19. Love that super thick marshmallow layer! Looks mouthwatering!

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  20. Wowzers. That looks incredible! Beautiful photos!

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  21. This pie looks INCREDIBLE. :D What a fabulous dessert.

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  22. The pie looks amazing....but even more, who makes the cake stand....I must have this.

    Thanks
    Donna

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  23. this is amazing my family will flip when i bake this haha....... i am from down under in OZ land xx

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  24. Aaaah I love that first photo. I want to dive headfirst into the meringue...is that wrong?

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  25. Are you kidding? This is gorgeous!

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  26. L'aspetto di questo dolce è strepitoso, complimenti davvero!!!

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  27. This is amazing...as per usual : )

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  28. Not only do I want the pie, I want your dog (I'm allergic, sadly) and you must tell us where you got those fabulous boots! You are truly an amazing food artist!

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  29. My goodness this looks absolutely fantastic! Never have I wanted to stuff my face with toasted marshmallow more than right now :)

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  30. Only you can elevate the humble camp fire sm'ores to a whole new level!!

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  31. A woman after my own heart. I can hardly think chocolate anymore without finding a way to add some bourbon. This really moves my favorite Girl Scout treat to a new adult level! Gorgeous.

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  32. OMG, I love this!!! and all of your photos are beautiful! :)

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  33. What a showstopper!! Adding this to my lists of must-makes!

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  34. Probably the most stunning pie I've ever seen!!

    And I love those boots!!!

    Sues

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  35. How. AWESOME. Is. This. Pie! *drool*

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  36. Well doesn't that just look amazing. I'm going to have to try this out next weekend!

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  37. I have never heard of S'mores Pie but, it looks incredible! Can't wait to make it so I am adding it to my Pinterest now:)

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  38. Wow! Looks great! The pie reminds me on a cake I had a few years ago in Budapest. Will try making it myself ; )

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  39. Is it wrong that I want to take a nap on that delectable marshmallow cloud?

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  40. i still cannot get over how incredible this is. INCREDIBLE!!

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  41. Oh WOW...I adored a glimpse of your stylin' ensemble and boots every bit as much as your amazing take on this classic dessert. Such a perfect Autumn inspired post complete with bourbon too! xoxo ~Lili

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  42. Oo, bouuuuurbon. What an idea.
    I love the marshmallow top. Looks gorgeous, and must taste killer. Gotta make it!

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  43. is it possible to make this without alchol? or if not, what would be a good substitut?, bourban makes my dad sick

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  44. Oh. Man. I need now! Seriously amazing sounding and looking, great job..

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  45. that looks crazy delicious!!

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  46. All that meringue is just amazing, piled so high! I expect to see a tiny, little skier on the slopes:) What an awesome pie!

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  47. wow, this pie looks fantastic, I love how high the meringue is! and I can just taste how good it is :)

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  48. Yummmm....and now I'm wondering how it would taste with Bailey's instead of Bourbon!!!! May have to experiment!

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  49. This comment has been removed by the author.

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  50. This looks absolutely lovely and I'm going to try it tomorrow, I was just wondering do you not melt the mini marshmallows?

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  51. Hi Casey,
    No, you don't melt the marshmallows, you just fold them in. The moisture from the meringue makes them soft and fluffy. It's so good.

    xo

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  52. This would definitely cure what ails me!

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  53. Looks amazing! Happy I found your blog! :)

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  54. hye Heather
    You have an amazing blog, i love to watch and read it and i've already made 3 of your gorgeous cakes:
    - chocolate-raspberry-bavarian-torte
    - seven-sins-chocolate-cake
    - chocolate-chip-cookie-dough-devils-food
    ( you can watch it on my facebook pic' page here- *you have to bo logged in:
    http://www.facebook.com/media/set/?set=a.10151120203559900.455062.768469899&type=3)

    For this weekend i would love to make this smores pie,and i have 2 little questions:
    * I bought mini bottle of white jim beam bourbon- do you think it a appropriate/fit for the ganache recipe?
    * and more important: do you think that i can reaplace about 20%-30% of the ganache with high quality milk chocolate?
    i would be happy if you'll find the time and answer me..
    thanks again for your lovely blog and for your inspiration...tal

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  55. Waaaaay easier than i had thought!! (which is great as i'm used to throwing ingredients together and then chucking it in the oven :P) guess i'll go through my list of things on this blog i have to make to find more of a challenge haha
    so don't be intimidated if you're new to cooking!
    tastes amazing. great way of incorporating a classic into a more presentable dessert.

    little note - if you are feeling lazy and want some good old chocolatey goodness,
    -just make the chocolate ganache
    -pour it in little teacups
    -refrigerate
    -devour!!

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  56. Like everything else you make, this pie is GORGEOUS!!! I want to make it (along with several other pies) for a fall party...how far ahead can it be made? Thanks for another beautiful dessert!

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  57. The pie looks amazing... could you also tell me where you got your gorgeous wellies!!

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  58. My birthday is October 12th and my son's is October 17th. I always make a cake for the two of us sometime in the middle, and when he saw this picture over my shoulder, nothing else would do for his 11th birthday. I made it without booze, finally got to use the kitchen torch I'd been gifted the year before, and had FUN making it. The fact that it was also delicious was just an added bonus. I have a feeling I'll be making this one for lots of years to come.

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  59. I love this recipe! I put cherry brandy in instead of the Bourbon and it may be my New Favourite Thing. Thanks!

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  60. This pie is dangerously good to eat! Such a cool idea, thanks for sharing the recipe

    http://thesugarlump.blogspot.co.uk/2013/01/smores-pie.html

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  61. Somebody's selling your recipe:
    http://www.listia.com/auction/8067856-diy-spiked-s-mores-pie

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  62. Please can anyone tell me where I can buy a metal cake stand like this ?

    I would really like to get one

    Many thanks

    Tony H

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