COFFEE S'MORES PIE
Provided by Michael Laiskonis
Categories Coffee Chocolate Egg Dessert Kid-Friendly Summer Chill Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For graham cracker crust:
- Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
- For coffee ganache:
- Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 tablespoons water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
- Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.
- For meringue:
- Meringue Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
- Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.
S'MORE PIE
It seems like everything these days is about s'mores... kits to make them, s'mores brownies, ice cream, dip, etc. I searched for a s'mores variation of Mississippi mud pie, but wanted it to have equal parts graham cracker and chocolate. The taste is a great balance where all the flavors stand out!
Provided by Erin Brocklehurst
Categories Desserts Pies Chocolate Pie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
- Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
- Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
- Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
- Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
- Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
- Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.
Nutrition Facts : Calories 453.8 calories, Carbohydrate 74 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 8.8 g, Sodium 417.6 mg, Sugar 55.1 g
COFFEE S'MORE PIE
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, whisk together eggs and sugar thoroughly combined and pale yellow. Whisk in melted butter, cocoa powder, evaporated milk, and coffee liqueur. Set aside.
- Place pie shell on baking sheet and place on an oven rack. Carefully pour in filling. Bake in preheated oven for 45 minutes. About 5 minutes before pie is finished, mound marshmallows in the center of the pie (they will spread as they melt). Continue baking until marshmallows are golden brown.
- Let cool slightly. Serve warm.
4-INGREDIENT S'MORES PIE
This gooey and chocolaty pie tastes just like the campfire treat.
Provided by Food Network Kitchen
Time 6h25m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
- Preheat the broiler.
- Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.
CREAMY COFFEE PIE
It's easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. -Cherron Nagel, Columbus, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.
Nutrition Facts : Calories 528 calories, Fat 30g fat (17g saturated fat), Cholesterol 40mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 3g fiber), Protein 5g protein.
COFFEE TOFFEE "PIE"
Categories Coffee Milk/Cream Rum Chocolate Dessert Chill Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make crust:
- Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
- Remove pan from heat, then immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)
- Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
- Make filling:
- Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
- Whisk together cornstarch and remaining 1· cups milk in a 1 1/2- to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1% milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
- Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn't set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
- Make topping:
- Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
- Spread evenly over chilled custard, then run a thin sharp knife around edge of "pie" and remove side of pan.
COFFEE CREAM PIE
I created this sweet coffee-flavored recipe as an entry for our state fair, adding the toffee topping to "dress it up". I'm glad I did- the pie won first place and is now a family holiday favorite!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.
Nutrition Facts :
More about "coffee smore pie recipes"
COFFEE "S'MORES" PIE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (93)Author Michael LaiskonisServings 8
- Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
- Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 Tbsp. water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
- Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.
- Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
EASY S'MORES PIE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
Estimated Reading Time 7 minsTotal Time 4 hrs 30 mins
- In a medium bowl mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes, then let it cool completely on a wire rack before adding the filling.
- In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula or a whisk, stir mixture until melted and smooth. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.
- In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes. If you have a thermometer, the temperature should reach 160°F/71°C. Remove from heat.
EASY S'MORES PIE RECIPE L A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
4.5/5 (145)Total Time 35 minsCategory DessertCalories 387 per serving
- In a large bowl, beat butter and sugar until combined. Add egg and vanilla and beat again until combined. Add flour, graham cracker crumbs, baking powder, and kosher salt. Beat just until combined. Press slightly more than half of the mixture into the bottom and up the sides of prepared pie pan. The crust mixture can be sticky, so I usually keep a bit of softened butter beside me, to dip my finger tips in as I press in the crust.
- Spread marshmallow creme evenly over the bottom crust. Separate the chocolate squares of four of the whole chocolate bars and lay evenly over the top of the marshmallow creme. Top with one cup of the mini marshmallows.
- With the remaining crust mixture, portion small to medium-sized jagged clumps. Do not press the crust mixture together; touch it as lightly as you can. Drop clumps over the top of the marshmallows, taking care to not pat in the crust mixture. Take a look at the pre-baked pie photos in this post, to see what the top crust mixture should look like. Add the remaining 1/2 cup of mini marshmallows over the top. Then separate the chocolate squares of the remaining whole chocolate bar and poke the squares randomly into the top of the pie.
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