S’MORES PIE

Get summer right with this messy and delicious S’mores Pie topped with a fluffy Marshmallow Meringue all inside a graham cracker crust.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a fine-mesh sieve over a medium sized bowl; set aside. In a medium saucepan (not over heat), whisk together 2/3 cup Sugar, Cocoa Powder, Flour, and Cornstarch. Gradually whisk in the Evaporated Milk. Then whisk in the Egg Yolks.

Step 2

Place pan over medium heat; whisking constantly, cook until the mixture bubbles, about 5 minutes. Reduce heat to low; continuing to whisk constatnly, cook 1 additional minute.

Step 3

Pour the mixture through the sieve and into the medium bowl. Stir in Butter and Vanilla. Pour the filling into the Pie Crust; cover the surface directly with plastic wrap. Chill in the fridge at least 2 hours and up to 1 day.

Step 4

Using the double boiler again or a bowl placed over simmering water heat the 5 large Egg Whites and Sugar. Bring the mixture to 160 degrees F while continuously whisking.

Step 5

Transfer the mixture to an electric mixer, fitted with the whisk attachment. Beat on medium high speed until the mixture cools begins to form stiff peaks, about 10 – 12 minutes.

Step 6

Spread the marshmallow fluff on top of the chocolate pie layer. Place in the oven set to broil for 1 to 2 minutes or until the tops of the marshmallows begin to brown. Keep the door of your oven open while doing this because it happens quickly and can easily burn the marshmallows if left too long.