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Recipe Detail Page
S’mores Slab Pie
Early Summer 2023
The campfire classic is transformed into a magnificent pie, no firewood (or even baking) required. The graham cracker crust supports a velvety chocolate ganache filling, and it’s topped with homemade marshmallow fluff that’s been lightly torched to give you those fireside feels. To save time, you could skip the fluff and top the pie with large marshmallows instead.
Serves 12 to 14
CRUST
2 1/4 cups (560 mL) graham cracker crumbs
1/3 cup (80 mL) sugar
3/4 cup (175 mL) unsalted butter, melted
FILLING
1 cup (250 mL) evaporated milk
2 tsp (10 mL) instant coffee
14 oz (395 g) semi-sweet chocolate, chopped
1/4 cup (60 mL) unsalted butter, softened
TOPPING
1/2 cup (125 mL) sugar
1/2 cup (125 mL) corn syrup
1/4 cup (60 mL) water
2 egg whites
|1/2 tsp (2 mL) cream of tartar
2 tsp (10 mL) vanilla
1. For the crust, lightly spray a 9 x 13-inch (23 x 33-cm) baking pan with oil and line bottom and sides with parchment paper, leaving overhang on all sides. In a large bowl, stir graham crumbs with sugar. Pour in butter. Mix until it resembles wet sand. Using a measuring cup, firmly press mixture evenly into pan to cover bottom and 1 inch (2.5 cm) up sides. Freeze until firm, about 1 hour.
2. For the filling, stir evaporated milk and instant coffee in a medium saucepan over low heat. Add chocolate. Cook, stirring occasionally, until chocolate has melted and mixture is smooth, 8 to 10 minutes. Stir in butter until melted. Transfer mixture to a bowl. Refrigerate for 30 minutes, stirring halfway through. Spoon into firmed crust and smooth top. Refrigerate until set, about 1 hour.
3. For the topping, bring sugar, corn syrup and water to a boil in a small saucepan. Cook for 3 minutes without stirring. In bowl of a stand mixer fitted with whisk, beat egg whites and cream of tartar until soft peaks form. With motor running on medium speed, slowly pour in hot sugar mixture. Raise speed to high and whip until mixture has slightly stiffened and sides of bowl are almost completely cool to the touch, about 8 minutes. Add vanilla during last minute of whipping.
4. Dollop marshmallow topping over chocolate filling to cover. Using a kitchen torch, lightly toast the marshmallow topping before serving. (You could also briefly run it under the broiler, watching it the whole time. Just make sure all the chocolate is completely covered by fluff.) Remove pie from pan and cut into squares to serve.
Serves 12 to 14
