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Spiked S'mores Pie Recipe Spiked S'Mores Pie Slice

By: Heather Baird


Desserts Entertaining Recipes Fourth of July


Yield: one 9-inch pie


1: Whisk together crumbs, sugar and salt in a medium bowl. Add melted butter and stir until mixture resembles wet sand. Press into the bottom of a 9-inch pie pan or springform pan. Set aside.

2: Heat the heavy cream in a large saucepan over medium-high heat until very hot but not boiling. You may also heat the cream in a heatproof bowl in the microwave at one-minute intervals.

3: Remove cream from heat source and pour in the chocolate. Let stand for 3 minutes. Whisk until chocolate has melted and mixture is completely smooth. Whisk in bourbon. Pour mixture over the graham-cracker crust and refrigerate several hours until set (or store in the freezer for quicker setting time).

4: Beat egg whites, vanilla and salt at high speed until foamy. Gradually add sugar one tablespoon at a time, beating until stiff peaks form.

5: Beat in one-fourth of the marshmallow creme. Repeat with remaining creme until meringue is well mixed and fluffy. Fold in mini marshmallows with a rubber spatula.

6: Heap meringue in the middle of the pie and swirl with the back of a spoon or spatula. Brown with a kitchen torch. You may also brown in the oven on the broil setting, but keep a close eye on it so the meringue does not burn.

7: Keep refrigerated. Garnish with a chocolate bar and whole graham cracker. Bring slices to room temperature before serving.
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