Fall is officially here. Finally. I have been wanting to make these Pumpkin Scones for awhile but have been waiting for the cooler weather. There is something wonderful about having a hot cup of coffee in the morning with a delicious fresh baked good. These […]
Sweet & Savory
As a pastry chef, I am a little obsessed with pies. They can be detailed and complicated or simple and rustic, either way they are gorgeous and delicious, a classic dessert. They are good anytime of the year and make a good number of people very happy, especially a la mode. Not only do they fall under the dessert category but they also make an excellent savory meal as well.
One of my new and perhaps favorite cookbooks is Lomelino’s Pies by Linda Lomelino. She is a baker, blogger, and food photographer and her photos are amazing. Now I have come to find out her recipes are just as amazing. This S’mores Pie is a must try. The recipe is fairly easy to make but a little time consuming. However, it is totally worth it! I can’t wait to try more of her recipes.
(adapted from Lomelino’s Pies by Linda Lomelino)
8 0z graham crackers crumbs (make crumbs in a food processor or crush in a bag with a mallet)
7 TBSP (3.5 oz) butter, melted
2 TBSP sugar
1/4 tsp ground cinnamon
11 oz 60% cacao bittersweet chocolate chips (can substitute milk or semisweet chocolate)
8 oz heavy cream
5 egg whites
1-1/4 cups sugar
pinch of salt
- Preheat oven to 350F. In a medium bowl, stir together graham cracker crumbs, sugar, and cinnamon. Then stir in the melted butter until combined. Press firmly into an 9″ pie pan or tart shell. Bake pie shell at 350F for 10-12 minutes or until golden brown. Cool completely.
- Place chocolate in a medium bowl. In a saucepan, on med-high heat, bring heavy cream to just a simmer. Pour over chocolate and whisk until the chocolate is completely melted. Pour into crust. Lay plastic wrap over the chocolate filling. Refrigerate for 1 hour or until set.
- When filling is set, in a heatproof bowl, whisk together egg whites, sugar, and salt. Place over a saucepan of simmering water. Whisk the mixture until it reaches 150F or the sugar is melted, 3-5 minutes.
- Remove bowl from heat, with an electric mixer, beat the meringue until thick and very stiff peaks. Immediately, spread over the pie with an offset spatula and caramelize the meringue with a blow torch. Enjoy!