Campfire Pie
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
54
Sourness
46
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
140 g
Butter90 g
Water140 g
Egg White1 tsp
Cream Of Tartar1 pinch
Salt60 g
Sugar70 g
Corn Syrup1.5 tsps
Vanilla Extract110 g
Unsweetened Chocolate60 g
Semisweet Chocolate140 g
Heavy CreamDirections:
1
For the crust: Mix cookie crumbs with melted butter and press into the bottom and sides of the pie plate
2
Place piecrust in the freezer for 5 minutes to set
3
For the filling: Place the cookie chunks, chopped almond ding and semisweet chocolate chips in small bowls on your workstation
4
Spread 2 ounces of the bitter chocolate sauce on the bottom and the sides of the pie crust
5
Set aside
6
For the marshmallow: Hydrate the gelatin sheets in a small saucepan
7
Gently warm the gelatin on the stove until dissolved and set aside
8
Place egg whites, cream of tartar and salt in the bowl of an electric mixer and a whip attachment
9
In a medium saucepan, bring the sugar, corn syrup and water to a boil
10
Using a candy thermometer, bring the syrup to 230 degrees F
11
Start whipping the egg whites on high speed and continue to boil the syrup to 240 degrees F
12
Pour syrup into the egg whites in a thin stream while whipping the egg whites and until all the syrup is incorporated
13
While continuing to whip, add the gelatin and vanilla
14
Whip for 1 minute longer
15
For assembly: Immediately spread 1/3 of the marshmallow on the crust
16
Sprinkle with half the cookie chunks, almond ding and chocolate ships
17
Drizzle 2 ounces of the bitter chocolate sauce over the pie
18
Spread another 1/3 of marshmallow and sprinkle with the remaining cookie chunks, almond ding and chocolate chips and bitter chocolate sauce
19
Top with the remaining marshmallow and shape the top with dips and swirls using a metal offset spatula
20
Refrigerate pie for 4 hours or overnight
21
To serve: Cut the chilled pie into 8 pieces and place each slice on an ovenproof plate
22
Bake at 400 degrees F for 5 minutes until golden brown
23
Serve immediately
24
Combine the chocolates, corn syrup and butter over a double boiler and gently melt
25
Stir in cream
26
Mix ingredients in a saute pan and cook over medium heat, stirring frequently, until almonds are toasted and caramel is a light brown