S’mores Pie
Crust:
14 oz. graham cracker crust or recipe below
Second Layer:
233 grams dark chocolate
233 grams heavy whipping cream
Third Layer:
5.5 oz. cream cheese
67 grams powdered sugar
1 t. marshmallow extract
Pinch sea salt
3 oz. marshmallow fluff
6 oz. heavy whipping cream
Fourth Layer:
6 oz. heavy whipping cream
½ cup graham cracker crumbs
23 grams powdered sugar
Pinch sea salt
Crust: Mix 10 oz. graham crackers, 2 ounces granulated white sugar and 2 ounces melted butter. Use graham cracker crust in a 9” pie shell, press to form in bottom of the pie pan and bake for 8 minutes at 350 degrees.
Once crust is cooled, make the chocolate ganache. Bring heavy cream to boil and pour over chocolate. Whisk gently and pour into set graham crust. Chill until chocolate ganache is firm to touch.
Marshmallow layer: Combine cream cheese, powdered sugar, sea salt, marshmallow extract. Beat, gradually increasing speed until well combined. Add marshmallow fluff and beat on high speed until combined. Empty into separate bowl. Pour the heavy cream into the mixing bowl and whip on high to medium peaks. Fold the whipped heavy cream into the marshmallow mixture in the other bowl. Fold in 3 parts until all is combined. Spread this mousse layer over the firm chocolate ganache. Chill for 2 hours,
Last layer: Soak the graham cracker crumbs in the heavy cream for an hour, then pour graham cream mixture into mixing bowl. Add sea salt and powdered sugar and beat on high speed until medium peaks form, then spread atop the marshmallow mousse. Chill for 4 hours.
Garnish with chocolate chunks and a toasted marshmallow to serve.
“This dessert is a favorite because it embraces what autumn represents: sitting outside on a chilly evening around a bonfire, wrapped in a sweatshirt, leaves crunching under your feet and warming up with a delicious S’mores. It truly embodies the classic fall favorite with each layer of this pie presented more elegantly, no messy hands or bonfire required.”
Nakia’s Sweet *SIN*Sations Applen Pie
Crust
1 ¼ cups all-purpose flour(sifted)
¼ salt
8 tablespoons cold butter (unsalted)
¼ cup ice water
(Chill crust while making apple filling)
Divide in two
Use any size cookie cutter for topping shapes (I used leaves)
Apple Filling
6-7 Honeycrisp peeled, cored, thinly sliced apples
½ cup (1 stick) butter
1 cup sugar
2 tablespoons cinnamon
¼ cup water
3 tablespoons flour
*sprinkle add cinnamon and sugar to taste
EGG WASH
1 egg mixed with1 tablespoon milk
Make crust first and let chill. While chilling, create apple filling - melt stick butter in medium pan, then whisk in 3 tbsp flour, mix til well combined. Whisk in ¼ c water, then whisk in sugar until well combined. Bring to a boil, reduce heat and continue to simmer for 5 minutes. Place prepared apples in saucepan, sprinkle in cinnamon and combine apples with mixture.
Sprinkle cleaned countertop with flour, roll out crust. Wrap crust around rolling pin and cover the bottom of a 9in pie pan. Pour in apple mixture then place second part of pie crust on top
Seal the edges and brush with egg wash, then mix 1 tbsp cinnamon/1 tbsp sugar and sprinkle on top.
Bake in preheated 350*oven for 45 minutes or until apples are soft and filling is bubbling. Place on cooling rack until cool; serve with ice cream or whipped topping.
*Alternate Dutch topping
½ cup unsalted butter (softened, not melted)
1 cup all-purpose flour
2/3 cup packed brown sugar
In medium bowl, mix butter 1 cup flour and brown sugar using a fork or a pastry blender until crumb forms. Spread evenly over your pie. Cool for 1 hour.
“Apples are such an amazing fruit to bake with, because of the many different types there are to use or choose from. Apple pie for my family screams Fall and Holiday…my favorite time of year! We love to eat a warm slice of apple pie topped with ice cream while watching a good movie. The buttery flaky crust melts in your mouth and the sweet, slightly tart apples burst with flavor. Who could ever say no to something so delicious?”
