Easy S’mores Pie


PIN-S'mores smores pie recipe - cookin5m2 -8654Whenever we are going camping, it’s always “Hisham, what are you feeding us?”

Heck, it’s whenever I meet anyone that’s their first question.

It has become know that Hisham is the one who can either take us or prepare for us the good stuff! And boy, have I not failed them!

I cannot hide that I enjoy giving people good food experiences; the look in their eyes and on their faces whenever good flavors are dancing on their taste buds, sending neuron information to their brain and back then releasing all the happy hormones.

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In my past –and only– three camping and picnic seasons, I developed my strategies to include delicious meals that are not that elaborate to cook. The punch was packing a lot of flavors in these simple dishes. Campers usually don’t treat themselves well when in nature. But how do you expect yourselves to be have a good time when all you do is supress your food cravings?

If you are one of those quick light campers, I will be publishing a post soon to help you around for your next camping and picnic trips.

But for now, bring a camping classic to your home. S’mores.

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This is rather simple. I can actually label it as 4-ingredient recipe. All you need is a shortcrust pie pastry, chocolate, cream, and marshmallows. You’ll need to know how to make a ganache, which is easy, and to spread pastry and blind-bake. Blind baking is actually baking the pastry without direct exposure to heat and flame. The trick is covering the pie pastry with a piece of parchment and weighing it down with grains, rice, rock salt, or baking marbles. Do that and you’re halfway done!

Now, go ahead and make this damn good pie!

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TINY-PIN-S'mores smores pie recipe - cookin5m2 -8654Easy S’mores Pie

Serves 6 to 8 persons

Ingredients

  • 1/2 portion homemade pie dough, or 250g packed shortcrust pastry
  • 300g chocolate, I mixed milk, dark, and extra dark
  • 100g cream
  • 2 tsp vanilla extract
  • 1 bag white roasting marshmallows

Procedure

  • Heat the oven to 180ºc
  • On a floured surface, roll out the thawed dough and transfer to a 20 cm pie dish
  • Cut a piece of parchment paper larger than the pie dish and lay it on top. Fill the paper with heavy grains, like beans, chickpeas, rice, or baking marbles. I used large rock salt then once cooled, I stored them back into a jar for regular use. This is called blind baking
  • Bake the pie for 20 min or until the bottom got a bit of color. Take out of the oven, carefully pull the paper with the weights out and put the pie back into the oven to brown the top for 10 min. Leave to cool
  • Meanwhile, place the chopped chocolate in a bowl. Warm the cream and pour over the chocolate. Leave it for 10 min then stir until incorporated. Don’t freak out, it will look messy at first, but unlike the double boiler technique you won’t ruin this
  • Add the vanilla and stir then pour the into the cooled pie crust and cool for an hour
  • Carefully arrange the marshmallows on top of the chocolate ganache pushing slightly downwards. Refrigerate until the ganache sets
  • Before serving, either roast the marshmallows using a blowtorch or grill under a hot broiler till the marshmallows are puffy and browned
  • Serve either warm or cool to your liking

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