S'mores Pie

ingredients	preparation
70g butter (melted) 30g granulated sugar 160g crushed Graham crackers	Mix the sugar and graham cracker crumbs together. Stream in the melted butter half at a time. Mix until the crumbs are coated evenly with the butter. Portion into a sprayed pie tin and form into a pie crust. Blind bake for 8-10 minutes at 177℃/350℉ until light golden throughout.

ingredients	preparation
370ml heavy cream 85ml whole milk 200g egg yolks 30g granulated sugar 310g CHD-WA-7024201 8ml	Bring the heavy cream, milk and sugar to a rolling boil. Add enough of the hot mixture to the eggs, stirring constantly, until the eggs are warm. Bring the cream that is on the stove back up to a boil, turn the heat to low and add the egg mixture into it, stirring constantly. Cook until it has thickened just slightly (enough to coat the back of a spoon) and turn off the heat. Strain this over the Van Leer Napa 65% Chocolate. Let it stand for a minute and stir to emulsify. Stir the vanilla extract in and pour into the pre-baked shell. Refrigerate to set.

ingredients

preparation

Bring the heavy cream, milk and sugar to a rolling boil.
Add enough of the hot mixture to the eggs, stirring constantly, until the eggs are warm.
Bring the cream that is on the stove back up to a boil, turn the heat to low and add the egg mixture into it, stirring constantly.
Cook until it has thickened just slightly (enough to coat the back of a spoon) and turn off the heat. Strain this over the Van Leer Napa 65% Chocolate. Let it stand for a minute and stir to emulsify. Stir the vanilla extract in and pour into the pre-baked shell. Refrigerate to set.

ingredients	preparation
126g egg whites 244g granulated sugar 1g cream of tartar as needed CHD-DR-6000317 As needed CHM-DR-0004901	Over a water-bath on low heat, whisk the egg whites and granulated sugar until they reach a temperature of 60℃/140℉. Take the bowl off the water-bath and transfer the whites to a stand mixer. Add in the cream of tartar, and with the whip attachment, whisk on medium-high speed to a medium-stiff peak. Pipe onto the chilled S’mores pie and torch as desired. Garnish with Van Leer semi sweet chocolate 10,000 chips.

ingredients

preparation

Over a water-bath on low heat, whisk the egg whites and granulated sugar until they reach a temperature of 60℃/140℉.
Take the bowl off the water-bath and transfer the whites to a stand mixer. Add in the cream of tartar, and with the whip attachment, whisk on medium-high speed to a medium-stiff peak.
Pipe onto the chilled S’mores pie and torch as desired. Garnish with Van Leer semi sweet chocolate 10,000 chips.

Recipe