Recipes
Campfire S'more Pie
- SERVES:
8
- PREP TIME:
25minutes
- BAKE TIME:
10minutes
- TOTAL TIME:
35minutes
ingredients
- 1 Tenderflake® Vegetable Shortening Deep Dish Pie Shell
- 1/2 cup (125 mL) graham cracker crumbs
- 1/2 cup (125 mL) graham cracker crumbs
- 2 tbsp. (30 mL) Unsalted butter room temperature
- 1 ½ cups (375 mL) semi sweet chocolate chips
- 1-cup (250 mL) heavy cream
- ¾ cup (175 mL) pre-made caramel sauce + 2 tbsp. (30 mL) drizzle (optional)
- ||
- Marshmallow Fluff Topping (Makes 2 cups):
- 4 egg whites
- 1 cup (250 mL) of sugar
- ¼ tsp. (1 mL) cream of tarter
- 1 tsp. (5 mL) vanilla extract
directions
- Pre-heat oven to 450F (190C). Measure chocolate chips into a medium sized bowl and set aside.
- Mix graham crumbs with melted butter in a small bowl. Spread an even layer of graham mixture into the center of pie shell. Bake for 10 minutes until golden brown.
- In small saucepot over medium high heat, bring caramel sauce to a boil: whisking continuously for 5 minutes until thickened. Immediately pour evenly over graham crust.
- In a saucepan, bring cream and vanilla to a gentle boil roughly 4 minutes. Pour hot cream over chocolate and whisk together until smooth and silky. Pour over caramel. Chill for 2hrs in refrigerator.
- Tips: Marshmallow Fluff:
- Place egg whites, sugar and cream of tarter into a heatproof bowl of an electric mixer. Set over a saucepot with simmering water. Whisking continuously until sugar is dissolved and egg whites are warm to the touch, 3-4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, add vanilla and begin beating egg mixture on low speed, gradually increasing to high, until stiff glossy peaks form. Approx. 6-7 min.
- Top chilled pie with fluff. Using an offset spatula or the back of a spoon, gently lift and twirl fluff to create peaks. Carefully using a kitchen torch, gently brown Marshmallow fluff to resemble roasted marshmallows. Serve and enjoy.
- Chill Time: 2 hours
