No-Bake S'mores Pie
 
 
Ingredients
  • Crust:
  • 8 ounces gluten free graham crackers
  • 2 ounces (about ⅓ cup) semisweet chocolate chips
  • ¼ cup packed dark brown sugar
  • 6 tablespoons unsalted butter, melted and still hot
  • Pinch salt
  • Chocolate Mousse:
  • 1 cups heavy cream or whipping cream
  • ¼ cup plus 2 tablespoons granulated sugar
  • 8 oz cream cheese, room temperature
  • ¼ cup unsweetened cocoa powder
  • Pinch salt
  • Marshmallow Layer:
  • 2 large egg whites
  • 1 cup (7 ounces) granulated sugar
  • ¼ cup (plus 1 tablespoon) water
  • 1 teaspoon vanilla extract
  • 1 tablespoon corn syrup
Instructions
  1. For the crust: In a food processor, blend cookies, chopped chocolate and brown sugar together until finely ground. Drizzle in melted butter and process until crumbs begin to stick together, scraping down the bowl if needed. Transfer crumbs to a pie or tart pan that has been coated with nonstick spray. Press the crumb mixture up sides of the pan, then pat it evenly over bottom of pan. Chill crust until next step.
  2. For the chocolate mousse: In an electric mixer whip together the heavy cream and sugar until stiff peaks form, Then transfer to a medium bowl and set aside. Add the cream cheese, cocoa powder and salt to the bowl of the mixer (no need to clean out the bowl between whipping the cream and mixing the cream cheese) and whip until soft and thoroughly combined. Add ⅓ of the whipped cream to the cream cheese/cocoa mixture and gently fold until thoroughly combined and no streaks of whipped cream can be seen throughout the “mousse.” Repeat this process 2 more times until all the whipped cream is incorporated into the mousse. Spread the mousse on top of the crust and return to the refrigerator.
  3. For the marshmallow layer: Combine egg whites, sugar, water, vanilla, and corn syrup in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bottom of bowl touch water). Cook, stirring constantly, until sugar is dissolved and mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment. Beat on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer.
  4. Spread the marshmallow on top of the chocolate mousse layer. If you’re feeling fancy, you could pipe swirls of marshmallow on top of the pie. (As pictured, I did a combination of both). Refrigerate until ready to serve. When serving, use a kitchen torch to brown the top marshmallow layer. Or, heat the pie under a broiler for 1 to 2 minutes, until browned (if using the broiler, keep a close eye on the pie, as it can burn very quickly). To serve, Slice with a large knife that has been dipped in hot water and dried with a towel before cutting each slice- this will help you get clean slices.
Recipe by Allons-Eat! at https://www.allonseat.com/no-bake-smores-pie/