Monday, February 14, 2011
*Please don't be intimidated by the long recipe because the outcome is so amazing!
Ok I will give you the recipe for the crust but I must tell you that I have tried this crust recipe and also made these in just a store bought graham cracker crust, and honestly, I like the store bought one better and its much easier!
For the Crust:
5 Tbsp. Butter (melted)
1 1/2 cups graham cracker (crushed)
2 Tbsp. granulated sugar
Pinch of salt
Or 12 mini store bought crusts (or 1 large one)
For the Chocolate Filling:
1 (7oz) Symphony Bar (the blue one with nuts and toffee to add a little crunch)
1 cup Heavy Cream
1 large egg
For the Marshmallow Topping:
1 tsp. unflavored gelatin
1/2 cup cold water (divided)
3/4 cup granulated sugar
1/4 cup corn syrup
1 tsp. vanilla
1. Lightly butter pie plate. Mix together all ingredients for the crust and press firmly into the pie dish. Lightly brush the pie with egg wash (1 egg beaten with a little water) this allows the pie to hold together and brown better. Bake @ *350 for 10-12 minutes. (Now if you used a store bought crust still brush with a little egg wash and follow the steps that are directed for baking on the package. Let crust cool for 15 minutes.
2. Now for the filling chop the the chocolate bar into small pieces and place into a heat safe bowl. In a saucepan, bring the heavy cream to a boil. Remove from heat and pour over chocolate. Let sit for 1 min. and then stir till all the chocolate is melted. Now whisk in 1 egg. Pour into cooled pie crusts and Bake for 25-30 minutes. (Now for the mini crusts I only baked mine for 20 minutes) (also, make sure to use a pie shield while baking so the crust doesn't burn! If you don't have one then just use tin foil.) When done baking let cool for 1 hour.
3. For the marshmallow, take the gelatin and sprinkle it over 1/4 cup cold water. Let sit. In a saucepan, bring the sugar, syrup, 1/4 cup cold water, and vanilla to a boil. Boil till the mixture reaches *260 and stirring constantly (about 6-7 minutes). Start beating the gelatin mixture and then slowly add in the hot mixture and beat for about 5-6 minutes till it doubles in size. Pour over individual pies (or one large pie) and let cool in the fridge for 2-3 hours. When ready to eat pop them under the broiler (watching carefully) till browned on top. If you have a kitchen torch you can use one of those to brown the marshmallow also.