s'mores french silk pie
A crumbly graham cracker crust filled to the brim with silky chocolate mousse and topped with a hearty smear of marshmallow fluff makes this s'mores french silk pie a surefire hit! Decorate with a blowtorch, homemade marshmallows, and chocolate chips to make this perfectly chocolatey pie extra festive!
Oven Temp: 350°F
Servings: 8
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Equipment
- blowtorch (optional)
Ingredients
graham cracker crust;
- 15 graham crackers (roughly 1½ sleeves)
- 5 Tbsp butter melted
- 1 egg
chocolate filling:
- 1 cup chocolate chips
- 2 cups heavy cream separated
- 1 Tbsp sugar
marshmallow topping;
- 1½ cups marshmallow fluff (use store-bought or make your own)
- marshmallows, chocolate chips, graham cracker crumbs, or any toppings to decorate
Instructions
graham cracker crust;
- (Optional: skip this section and use a premade graham cracker pie crust.)
- Add roughly 15 graham cracker sheets to a food processor and blitz until finely crushed. (Alternatively, add to a bag and crush the graham crackers by hand or with a rolling pin until a fine crumb has been achieved.) Add the crumbs to a bowl.
- Melt 5 Tbsp of butter (I just use the microwave) and add to the bowl with the crumbs. Add 1 egg to the graham crackers and mix until evenly coated in the liquids.
- Press into the pan of a 9” pie plate or tin, damping down the crumbs to form a compact crust. Use your fingers to push the crumbs up the side for a full crust.
- Bake for 5-7 minutes at 350°F. Remove from the oven and set aside to cool.
chocolate filling:
- Add 1½ cups heavy cream to the basin of your stand mixer or a bowl. Reserve the remaining ½ cup of heavy cream. In a stand mixer fixed with the whisk attachment or with an electric hand mixer, whip until stiff peaks form ~5 minutes.
- Meanwhile add ½ cup cream and 1 cup chocolate chips to a microwave safe bowl. Zap in the microwave on 30 second increments, stirring vigorously between each increment to melt the chocolate. Repeat until the chocolate is smooth, creamy, and glossy.
- Add the chocolate to the whipped cream mixture and gently fold it in. Scrape the chocolate mixture into the prepared pie crust and fill to the top. (You may have some filling left over depending on the thickness of your crust and the size of your pie pan. Set aside and serve as chocolate mousse later!)
- Chill for up to 24 hours.
marshmallow topping;
- (Optional: make your own homemade marshmallow fluff!)
- Spread the marshmallow fluff atop the chocolate mixture.
- Decorate as desired. Decorate with homemade or storebougjt marshmallows and chocolate chips as desired. Torch with a blowtorch if available. Chill and serve.
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