Chocolate S'more Pie Recipe

How to make it

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• Make the Crust: Put oven rack in middle position and preheat the oven to 350 degrees F. Lightly butter a pie plate.
• Stir together all the ingredients in a bowl and press evenly on the bottom and up the sides of the pie plate. Bake until crisp; 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
• Make the Chocolate Cream Filling: Put rack in middle position and preheat oven to 350 degrees F.
• Put the chocolate into a large bowl.
• Bring the cream just to a boil in a 1 to 1 1/2 quart heavy saucepan; then pour hot cream over chocolate. Let stand 1 minutes; gently whisk until the chocolate is melted and the mixture is smooth. Gently whisk in the egg and a pinch of salt until combined. Pour into graham cracker pie crust (crust will be about half full).
• Cover edge of pie with a pie shield or foil and bake until the filling is softly set and trembles slightly in the center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.
• Make Marshmallow Topping: Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
• Stir together sugar, corn syrup, a pinch of salt and remaining 1/4 cup water in a clean 1 to 1 1/2 quart heavy saucepan. Bring to a boil over moderate heat, stirring until the sugar is dissolved; boil until candy thermometer registers 260 degrees F, about 6 minutes. (to take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer face-down resting other end against rim of pan. Check the temperature frequently).
• Begin beating the water and gelatin mixture with an electric mixer at medium speed; carefully pour in hot syrup in a slow, steady stream while beating the mixture (avoid pouring the hot liquid on the beaters or the sides of the bowl). When all of the syrup is added, increase the speed to high and beat until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined; immediately spoon topping onto center of pie filling; it will slowly spread to cover the top of the pie. Chill, uncovered 1 hour, then cover loosely with lightly oiled plastic wrap and chill 3 hours more.
• Brown the Topping: Preheat broiler. Place the pie plate on a baking sheet; cover the pie edge with pie shields or foil and broil 3 to 4 inches from the heat, rotating the pie as necessary until marshmallow topping is golden brown, about 3 minutes.
• Cool pie on rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.
• Cook's Note: the pie, before browning top, can be chilled up to 1 day.