Marshmallow – SF

Posted on May 6, 2011


I know plenty of good cooks.  People who can properly use butcher string so that their Cornish hens don’t appear to be miniature tied-up victims of a kidnapping. People who preserve things in cute Ball jars.  People who can fold cloth napkins into duck shapes.

None of these things impress me.  That’s not true; I’m easily impressed since I can’t do anything of those things.

But what really impresses me are people who cook while camping.

And I don’t mean opening a can of beans.

People who actually bring shellfish, chorizo, rice and vegetables and prepare a perfect paella over a fickle campfire in the middle of redwoods.  Yes, that actually happened once.  It was amazing.

That’s not how we roll.  We’re more of a box ‘o cereal, skip lunch and have hot dogs and s’mores for dinner people.  Bringing some salad to our last camping excursion was a big stretch for us.

So, what happens when you come home and you still have half of a bag of Jet Puff marshmallows?  You make s’more pie.  And bring the great outdoors inside.

S’more Pie

Adapted from Smitten Kitchen.  Makes one 9-inch pie.

  • 1 pre-made graham cracker crust or make your own
  • 7 oz of semi-sweet high quality chocolate, chopped
  • Dash of salt
  • 1 cup of milk
  • 2 egg yolks
  • About ¾ of a bag of Jet Puff marshmallows

1. Preheat oven to 350 degrees.

2. In a small saucepan, bring milk to a boil.

3. Remove from heat and add in chocolate.  Use a whisk, and blend chocolate and milk.

4. Gently whisk in egg yolks and dash of salt until incorporated.  Pour into graham cracker crust.

5. Bake for about 25-30 minutes until filling is softly set and trembles slightly in the center when shaken.  Cool pie on a rack to room temperature.  It will firm as it cools.  You can place in the fridge, if desired.

6. On top of the chocolate filling, place marshmallows tightly together.  They will expand as they warm up.

7. Preheat the broiler on high.  Place pie on a baking sheet, and broil pie about 3-4 inches away from the heat for about 3-4 minutes until top is golden brown.

8. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

The cook’s notes: I like this pie warmed up with the chocolate a little gooey in the center (kind of like the original s’more).  Since the broiler doesn’t warm up the whole pie (only the marshmallows) I’d recommend warming it a bit in the oven first (about 200 degrees for like 10-20 minutes).  This was also good cold—straight from the fridge, with the marshmallows all squished together the next day.

I’d also recommend a homemade crust if you have the time.  The pre-made is good in a jiff, but a homemade one would’ve blown this pie out of the water.

Also—has anyone tried to make a s’more bar?  I think it could be legendary—graham cracker bottom, brownie/chocolate in the middle and fluffy marshmallow on top?  Oh the possibilities!