Wednesday, 30 January 2013

S'mores Pie

Recipe from Sprinkle Bakes

S'mores Pie

For the base
200g digestives
60g unsalted butter, melted
pinch of salt
1tbsp caster sugar
For the filling
480ml double cream
500g dark chocolate, broken up
4tbsp brandy (optional)
For the marshmallow meringue
3 egg whites
½ tsp vanilla extract
pinch of salt
50g caster sugar
200g marshmallow fluff
100g mini marshmallows

1. For the base, crush the biscuits with a rolling pin or in a food processor and mix in the butter, salt and sugar. Once well combined, press into the bottom and a little up the sides of a 9 inch springform pan and refrigerate.

2. For the filling, heat the cream in a medium-large saucepan until simmering. Remove from the heat and mix in the chocolate. Stir or whisk until all the chocolate has melted, then mix in the brandy. Pour the ganache into the base and refrigerate for a few hours until set (this can be frozen to reduce setting time).

3. For the meringue, beat the egg whites and vanilla extract until foamy. Beat in the salt and sugar until the meringue holds firm peaks. Beat in the marshmallow fluff and fold in the mini marshmallows. Top the pie with the marshmallow meringue and brown with a blow torch or place under a hot grill.

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