S’more Pie a la Marshmallow Crème

S'more Pie a la Marshmallow Crème
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  1. 6 ounces bittersweet, semisweet or milk chocolate, finely chopped
  2. 1/4 cup water
  3. 1/4 cup whipping cream
  4. 2 tablespoons dark-color corn syrup
  5. 2 teaspoons vanilla or creme de cacao
  6. 1/2 8 - ounce carton mascarpone cheese or 1/2 of an 8-ounce package cream cheese, softened (4 ounces)
  7. 1 cup whipping cream
  8. 1/2 cup powdered sugar
  9. 1 cup tiny marshmallows
  10. Finely crushed graham crackers
  11. Coarsely grated bittersweet, semisweet or milk chocolate or chocolate curls (optional)
  1. Prepare the Graham Cracker Crust; set aside.
  2. For filling: In a heavy small saucepan, combine 6 ounces chocolate, water, the 1/4 cup whipping and corn syrup. Heat and stir constantly over medium-low heat until mixture is smooth and chocolate is melted. Remove from heat; stir in vanilla. Let cool for 20 minutes; stir occasionally.
  3. In a medium bowl, stir together the chocolate mixture and mascarpone; set aside. In a chilled metal mixing bowl, beat the 1 cup whipping cream and powdered sugar with an electric mixer on medium speed, beating until soft peaks form. Using a large spatula, gently fold whipped cream into the chocolate mixture.
  4. Place marshmallows in the bottom of the baked crust. Spoon filling over marshmallows. Cover and chill for at least 4 hours or until well-chilled.
  5. To serve, cut into wedges and serve with Marshmallow Creme. Garnish with finely crushed graham crackers and, if you like, grated chocolate.
  6. In a medium bowl, combine one 7-ounce jar marshmallow creme and 1 tablespoon creme de cacao or milk. Stir in 1 cup tiny marshmallows. Makes 1 1/3 cups.
  7. Graham Cracker Crust
  8. ingredients
  9. Nonstick cooking spray
  10. 1/3 cup butter
  11. 1/4 cup sugar
  12. 1 1/4 cups finely crushed graham crackers (about 18)
  13. directions
  14. Lightly coat a 9-inch pie plate with cooking spray; set aside. Melt butter; stir in sugar. Add graham crackers; toss to mix well. Spread in the prepared pie plate; press evenly onto bottom and sides. Bake in a 375 degrees oven about 5 minutes or until edges are light brown. Cool completely on a wire rack before filling.
  15. Marshmallow Creme
  16. ingredients
  17. 1 7 - ounce jar marshmallow creme
  18. 1 tablespoon creme de cacao or milk
  19. 1 cup tiny marshmallows
  20. directions
  21. In a medium bowl, combine one marshmallow creme and creme de cacao or milk. Stir in tiny marshmallows. Makes 1 1/3 cups
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