S’mores Pie

1. In a small microwave bowl, melt chocolate chips for 30 seconds. Remove, stir and return for an additional 30 seconds. Return for 10 seconds more if not entirely melted. Set aside to cool.

2. In a food processor pulse graham crackers until fine crumb. Add in the melted butter and pulse until combined.

3. Press crumb mixture into a pie pan and bake 5 min at 350 degrees. Set aside to cool.

4. In a mixing bowl with whisk attachment, whisk whipping cream until soft peaks form. Add in powdered sugar and whip until stiff peaks form.

5. In a mixing bowl whip egg whites until soft peaks form. Add in sugar until firm peaks form.

6. Add in melted chocolate to the beaten egg whites and mix until combined. Add in whipped cream mixture and combine. Using a spatula, combine all the mousse until uniform in color.

7. Spoon the mousse over the cooled pie crust and let chill in the fridge.

You can make this part of the pie in advance and do the marshmallow topping before serving.

1. Before serving, cut marshmallows in half and layer on the top, covering the mousse. Using a kitchen torch, carefully scorch each marshmallow according to desired color. Slice and serve.

I did try this technique without a kitchen torch several different ways. Here is best alternative: On a sheet pan lined with a silicone pad or parchment, spread out halved marshmallow a few inches apart. Broil for a few minutes, watching closely until color is achieved. They will collapse and spread as they cool. Once cooled, remove with a spatula and place over the mousse. Your pie will have a wonderful toasted marshmallow topping, but it will not look exactly like the picture shown. You can also use mini marshmallows but I like the look of the bigger marshmallows.