Decadent individual pies with a s’mores twist that are perfect for a birthday celebration and will definitely make you want s’more (sorry to be cheesy). Enjoy.
8 Graham Crackers, Crushed
1 Cup Semisweet or Dark or Milk Chocolate or Chocolate Chips
1 1/4 Cups, plus 1/4 tsp Granulated Sugar, Divided Use
1/4 tsp, plus a pinch Salt
2 Tbsp Dark Unsweetened Cocoa Powder
Ground Cinnamon, to taste
Ground Nutmeg, to taste
1 1/2 Sticks Butter or Margarine, Softened, Divided Use
1/4 Cup Whole Milk or Half And Half or Heavy Cream
3 Whole Eggs, Separated, Divided Use
1 1/2 tsp Vanilla Extract, Divided Use
1/2 tsp Cream Of Tartar
1/2 Cup Marshmallow Fluff
For the graham cracker crusts:
1. Place graham crackers in a plastic bag, and crush with a rolling pin. Blend in a food processor.
2. Add 1/4 tsp of granulated sugar and 1/2 tsp of vanilla, and mix.
3. Melt 1/2 stick of butter.
4. Stir melted butter into graham cracker mixture a little bit at a time, spoon into tinfoil cupcake liners that have been placed in a cupcake tin, and press into liners to form crusts.
For the original pies:
1. Preheat the oven to 350 degrees F.
2. Set up a double boiler to melt the semisweet chocolate and butter. On the bottom, place a pot filled with water over the stove. On the top, place a small bowl filled with the semisweet chocolate and remaining butter. If you want to instead, you can nuke the chocolate and butter in the microwave for 45 seconds. Once melted, stir in whole milk.
3. In a medium bowl, whisk together egg yolks and 1/2 cup of granulated sugar until thick and pale yellow in color.
4. Slowly stir the chocolate mixture into the egg mixture, and mix in a pinch of salt, cocoa powder, ground cinnamon, ground nutmeg, and remaining vanilla.
5. Set up a double boiler to kill the salmonella in the meringue. On the bottom, place a saucepan filled with water over the stove. On the top, place a bowl filled with egg whites, remaining granulated sugar, remaining salt, and cream of tartar.
6. Cook slowly, stirring constantly, until the sugar dissolves, and it reaches a temperature of 160 degrees F.
7. Transfer the cooked meringue to the bowl of an electric mixer, add marshmallow fluff, and whip it until stiff peaks form.
8. Fold half of the marshmallow meringue into chocolate mixture (there should be streaks of the meringue throughout the batter), spoon over crumb mixture in each liner, and bake for 30 minutes. Toothpicks inserted into the centers should come out clean when the pies are done.
For the finished pies:
1. Remove from oven, and let cool (they will sink, but the middle will be caving in). Remove liners from muffin cups, and top each of the caved in centers with some of the leftover meringue. Fire up the kitchen torch on them, and refrigerate until further use. If not, grab spoons, and enjoy.
Yields: a dozen individual s’more pies with marshmallow meringue