S’mores Pie
5 large egg yolks
6 tbsp. sugar
3 tbsp. cornstarch, sifted
1/4 tsp. fine sea salt
2 cups whole milk
1 tsp. pure vanilla extract
7 oz. bittersweet chocolate, melted
2 1/2 tbsp. unsalted butter, cut into cubes, at room temperature
1 Graham Cracker Crust, prebaked
For the marshmallow topping:
6 large egg whites
1/2 tsp. cream of tartar
1 1/2 cups sugar
1 tsp. pure vanilla extract
Begin by making the filling. Add the egg yolks, sugar, cornstarch and salt into a heatproof bowl. Whisk this together until the mixture is pale colored and thick. Set this aside.
Pour the milk into a medium saucepan and bring it to a gentle boil. Carefully whisk 1/2 cup of the heated milk into the egg yolks to temper them and so they won’t curdle. Slowly add the remaining milk to the egg mixture in a steady stream until it is all added.
Place the bowl over a medium saucepan that contains simmering water. Be sure the bottom of the bowl does not touch the water. Cook the egg and milk mixture, whisking it constantly, until the mixture is thick and glossy. This will take about 5 to 7 minutes.
Remove the bowl with the egg and milk mixture from the heat and whisk in the melted chocolate and vanilla until it is well combined. Allow the filling mixture to sit for a couple of minutes to cool slightly. Then you will whisk the butter into the mixture until the custard is silky and smooth. Place a piece of plastic wrap directly onto the chocolate filling. This will keep the filling from forming a skin while it cools for 30 minutes or until it reaches room temperature.
When the filling has cooled completely, pour it into the prepared piecrust. Cover the pie with plastic wrap and then put it into the refrigerator to chill. It is best to leave it chill overnight, but you can take it out after three hours if you are serving it right away.
Next, begin making the marshmallow topping by putting the egg whites, sugar and cream of tarter in a large, heatproof bowl. Place the bowl over a medium saucepan of simmering water being sure the bowl does not touch the water. Whisk constantly until the sugar completely dissolves in the egg whites, which should be warm to the touch. This will take 3 to 4 minutes. When the mixture turns pale and opaque, remove a little of the mixture and rub it between your fingers to be sure the sugar has completely dissolved.
Remove the bowl from over the water and transfer the mixture to a bowl of a stand mixer that has been fitted with the whisk attachment. You may also use a handheld mixer with whisk attachment. Add the vanilla. Start the mixer on low speed, whipping the egg whites. Slowly increase the speed to high. The marshmallow topping will be glossy and form stiff peaks. This will take about 5 to 7 minutes.
Spoon the marshmallow topping into a pastry bag, or a ziptop bag, with a plain tip on it. Pipe the topping over the top of the pie, being sure it touches the crust all around and the entire surface is covered. Spread the rest of the topping over the top of the pie and create swirls with it. You can also use a kitchen blowtorch to lightly toast the topping, but it is not necessary. If the pie is not eaten when served, it can be covered with plastic wrap and refrigerated for up to 3 days.