Wednesday, August 12, 2015


9 graham cracker boards
2 tbsp packed brown sugar
1/4 cup unsalted butter, melted

Preheat oven to 375 degrees.

Break graham crackers into a food processor and run until they are fine crumbs. Transfer to a bowl; mix in the brown sugar and butter.

Press mixture evenly onto the bottom and up sides of a 9-inch pie plate/pan. Bake at 375 degrees 8 to 10 minutes or until crust is slightly brown. Remove from oven and lower oven temperature to 325 degrees.

Allow to cool 10 minutes.

2 large eggs, room temperature
3/4 cup milk
3/4 cup heavy cream
2 tbsp granulated sugar
1/8 tsp salt
1/2 tsp vanilla extract
8-oz semisweet chocolate, chopped into small pieces
1 tbsp unsweetened cocoa powder

In a small bowl, beat the eggs; set aside.

Combine milk, cream, sugar and salt in a medium saucepan. Over medium heat, cook until simmering; remove from heat and add vanilla extract, chocolate and cocoa powder stirring until smooth.

Stir 3/4 cup of the chocolate mixture into the eggs to blend than stir back into saucepan.

Pour the filling into the cooled crust and bake at 325 degrees 25-30 minutes until filling is set and glossy. Do not overbake as filling will crack. Remove from oven and cool completely on a wire rack.

Marshmallow Topping:
3 egg whites
3 tbsp light corn syrup
3/4 cup granulated sugar
1/8 tsp salt
1/2 tsp vanilla extract

Bring some water to a simmer in bottom of a double-boiler.

Combine the egg whites, corn syrup, sugar and salt in the top of double-boiler; whisk constantly over the simmering water until sugar is dissolved and mixture reaches 160 degrees. Do not overcook or you will scramble the eggs.

Pour mixture along with vanilla into mixer bowl and beat on high speed until fluffy, about 5 minutes; set aside.

Heat broiler.

Spoon topping on the cooled pie leaving about a 1-inch margin from crust to topping. Broil until topping starts to brown, about 1 minute.

Source: This is basically a recipe I got several years ago from a Women's magazine.

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