S'Mores Pie
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 0 minutes
- 250g/8.8ozs. digestive or Graham cracker crumbs (Malt o Milk also works well)
- 100g/3.5ozs. butter, melted
- 1 teaspoon ground cinnamon
- 1/2 cup peanut butter
- 300g/10.6ozs. dark chocolate
- 100g/3.5ozs. milk chocolate
- 180ml/6flozs. cream
- 1.5 cups mini marshmallows
Step 1 - Process the cookie crumbs until very fine and then mix in a bowl with the butter and cinnamon. Oil a pie dish and press down on the base and sides of the dish. Place in the freezer for 15 minutes until firm.
Step 2 - Spread peanut butter on the base of the pie. Return to the freezer or fridge until needed.
Step 3 - Melt the chocolate and cream together and stir until smooth. Pour the chocolate ganache into the pie tin tapping it gently on the counter so that it is flat and there are no air bubbles. Allow the ganache to set in the fridge or freezer.
Step 4 - Preheat grill to very hot or have a blowtorch ready. Line up the mini marshmallows on top of the ganache. Grill the marshmallows until toasty. If the ganache has melted a lot under the grill then return to the fridge, otherwise serve as is (it's delicious if its slightly gooey).