This pie. Isn’t it gorgeous?
Let me be perfectly honest. I didn’t make it myself. But I want to. And I suspect you do too.
I promise, it’s easier to make than it looks.
While I love to cook and bake and share my recipes and photos, I am surrounded by people who keep me humble, as they are actually far more gifted in the kitchen than I am. My brother, of course, and my friend Fiona come immediately to mind.
Fiona and her family arrived at my door for dinner last weekend with this pie in hand. It had been raining all day, and she decided we all needed a little chocolate.
Can you imagine? This pie is a masterpiece. I pulled out my camera and just had to snap a few photos. It was quite popular on Instagram, as you might imagine.
It’s adapted (really, just Americanized) from an recipe in the most recent Donna Hay magazine. Under all that billowy toasted marshmallowy meringue is a rich chocolate candy-bar style filling, and a crunchy graham cracker pie crust. Think of it as a classic S’more dressed up to go to a fancy cocktail party…
Fiona is forever whipping up gorgeous meals and desserts and composing elegant cheese trays and cocktails, and seems to do so effortlessly. She’s been the source of inspiration for many a post. I’ve been bugging her to write a guest post for Bourbon and Brown Sugar for ages. She’s off globetrotting at the moment though (she does that quite a bit), so for the moment, she told me to go ahead and share this glorious little pie of hers with you all.
I’ll keep pestering her when she returns… I can’t wait to see what she creates next.
Thanks Fiona, Hope you had a wonderful Mother’s Day… and Happy Mother’s Day to all the moms in my world!
- For the crust:
- 1¼ cup finely crushed cinnamon sugar graham crackers
- 6 tablespoons butter, melted and slightly cooled
- For the pie:
- 20 ounces semi-sweet or dark chocolate, chopped
- 1½ cups whipping cream
- For the meringue:
- 2 cups superfine sugar
- ¼ teaspoon cream of tartar
- ¼ cup water
- 4 egg whites
- Preheat the oven to 350 degrees.
- Place the graham crackers in a food processor, and process until fine crumbs form. Add the melted butter and process until combined.
- Dump the crumb mixture into a 9-inch pie dish and, using your fingers, evenly press the mixture along the bottom and sides of the dish. Bake until the crust is slightly golden brown, 12 to 15 minutes. Remove the pie dish from the oven and let cool completely before filling.
- Place the chocolate and cream in a medium saucepan over low heat, stirring until the chocolate is melted and the mixture is smooth. Pour into the prepared pie crust and refrigerate for about 45 minutes - until it is firm.
- To make the marshmallow meringue, place 11/2 cups of the sugar, the cream of tartar and water in a small saucepan over high heat. Bring to a boil, reduce the heat to low and cook, without stirring, for 3-4 minutes or until slightly reduced and syrupy. Place the egg wihtes in the clean bowl of a standing mixer, and whisk on high speed until soft peaks form. Gradually add the remaining ½ cup sugar and whisk until combined.
- With the mixer on high speed, gradually pour the sugar syrup into the egg whites in a thin, steady stream and whip for an additional 3-4 minutes until thick and glossy.
- Spoon the meringue on top of the chocolate and, using a kitchen torch, lightly toast the meringue to caramelize the top before serving.
- If you don't have a kitchen torch, place the pie under the broiler for 30 seconds. Do watch it carefully so it doesn't burn!
- This pie is best eaten the day it is made.