But, you’re probably not near an open flame all that often. So the next option is to bake one!
This recipe also has the added bonus that it is vegetarian. You may not know this, but marshmallows are usually NOT vegetarian…they’re made from gelatin and gelatin is, well, made from animals. Specifically, bones. Sorry to disappoint you if you didn’t know that.
But this recipe skips the gelatin, so your veggie friends can totally pig out and see what they’re missing!
- You can play with these proportions however you want…you just need enough chocolate so that it still hardens once you add all the cream. Otherwise, it might be a little liquid-y…BUT it will still taste amazing regardless. Also, as you probably know, most traditional S’Mores are all milk chocolate and you can go that way, but you should try adding the additional sweetness of the semi-sweet here.
· 14 graham cracker sheets
· ¾ cup sugar (separated)
· 7 T butter, softened to room temperature (or, you can melt it – it just needs to be super soft)
· 1/8 t salt
· 2 ½ t vanilla (separated)
· 11.5 ounce bag of milk chocolate chips*
· 6 ounces semi-sweet chocolate, chopped*
· 1 ½ cups heavy cream
· 2 egg whites
· ¼ cup corn syrup
DirectionsSo, on to the recipe.
In a bowl, mix the graham cracker crumbs, ¼ cup of sugar (note that this is NOT all the sugar), butter, salt and 1 ½ t of vanilla (again, note that this isn’t all of the vanilla).
Take the mixture and pour it into a 9” glass pie plate and press it evenly along the bottom and sides.
Bake the graham cracker crust at 375 for about 10 minutes, or until it’s a nice golden brown color. It’ll also smell really good. Once it’s done, take it out of the oven and cool it on a wire rack.
While the crust is cooling you can make your filling. Pour the milk chocolate chips into a glass or metal bowl (NOT plastic), then chop up your semi-sweet chocolate. The reason you need to chop make it smaller is that you’re going to melt the chocolate by pouring hot liquid on it, so the pieces need to be fairly tiny.
Heat the heavy cream on the stove on a low/medium heat until the edges start bubbling, but the cream is not boiling.
As soon as the cream is done, pour it in the bowl, directly over the chopped chocolate. Stir the mixture gently, until all the chocolate is melted and everything is well combined. Next, add 1 ½ t of vanilla and stir that in until it’s well blended.
Pour this mixture into the crust, cover it with aluminum foil (but try not to let the foil touch the chocolate) and put it in the freezer for at least 2 hours to set.
When you’re ready to make the topping, mix the remaining ½ cup of sugar, the remaining 1 t vanilla, the egg whites and the corn syrup in a glass bowl.
Take a saucepan and fill it with about a half inch of water. Heat the water to a low boil and place the bowl over the heated water. Make sure the water does not touch the bowl – you just want it to absorb the heat.
Whisk the mixture continually, until all the sugar dissolves – figure that will be maybe 3 minutes. Working quickly, remove the bowl from the heat and mix it with a hand mixer until the mixture is light and fluffy – this will take about 5 minutes.
Take the pie from the fridge and spread the marshmallow all over the chocolate.
All you have left to do is to toast the marshmallow.
When you are ready to serve it, heat up your broiler and but the pie in the oven, a couple inches from the top. Leave the door open slightly and WATCH THE PIE…you want to get the marshmallow a nice toast color and this will happen really really fast. Now, you may be one of those people who like to light their marshmallows on fire when making S’Mores…I say resist that. You do NOT want a fire in your oven. Been there, done that, no fun.
When the marshmallow topping is toasted, take it out of the oven. Looks awesome, right??? You can serve it immediately after the marshmallow has been toasted, or you can put it back into the fridge and serve it cold. Either way, I promise it will be a huge hit!