An old favorite slips into something more decadent...

"After Hours" S'mores Pie

...a sensual dessert for adults

I once had a boyfriend request a s'mores pie as a Valentine's day treat. I replied I'd never heard of a s'mores pie and he said, "Well, you can make something up, can't you?"

Flattering though that was, it turned out to be rather difficult. I scanned my cookbooks and the internet, thinking I could cobble together pieces of other recipes, as I am wont to do.

Turned out, no one else had ever heard of s'mores pie, either. I found only two so-titled recipes on the internet. One involved chopped candy bars and ice cream (yawn) and the other, instant pudding, marshmallow fluff, and non-dairy whipped topping (*shudder*)! Recipes like that make me sympathize with Hannibal Lecter. Disappointed, but not discouraged, I improvised a chocolate cream pie with marshmallows browned on top. It was not bad, but I knew I could do better.

Then I learned about ganache. Ganache is simply chocolate and cream melted together. When it cools, it sets up into that wonderful rich smooth stuff found inside expensive truffles. After a few experiments with marshmallows and graham crackers, I developed this. I have yet to find anything else like it.

This is neither a low-fat nor a low-carb dish, although the sugar content is relatively low compared to many desserts. It is rich, rather than heavily sweet. The marshmallow flavor is very light. I am not a big marshmallow fan, but coupled with the bittersweet chocolate it was just right.

Although this is a no-bake recipe, it has to chill for at least a couple of hours. Other than that it goes together pretty quickly, say 20 minutes.

shopping list

8 oz bittersweet chocolate baking/candymaking squares
bag small marshmallows
1 quart heavy whipping cream
butter (real, salted, NO SUBSTITUTIONS)
graham crackers
milk
pecans

make the crust

1 cup (about 16 squares)	graham cracker crumbs
1/4 cup	pecans, ground fine (may be omitted in case of allergies, in which case increase cracker crumbs to 1 1/4 cup)
1/4 cup	brown sugar
1/2 stick (1/4 cup)	butter (NOT margarine), melted

Pulverize graham crackers and pecans in a food processor or with a rolling pin in a plastic bag. Or just pound them with a hammer. Whatever you like.

Melt butter. Let cool slightly so it won't burn you.

Mix cracker and pecan dust and brown sugar in a fairly deep 9-inch pie plate. Pour the melted butter in the middle and combine with your fingers until it all sticks together.

Press the crust mixture into the bottom and up the sides of the pie plate. It will be fairly thick. Set aside.

make the ganache

8 squares/ounces	bittersweet chocolate, like Baker's
5 Tbsp	butter
1 cup	heavy whipping cream

Chop chocolate squares medium-coarse.

Heat cream and butter in a saucepan until just simmering.

Pour hot cream over chopped chocolate (... excuse me while the writer in me admires that alliteration) and stir until chocolate is melted. Pour into pie crust, cover, and set in refrigerator to chill.

make the marshmallow cream

This is not the sugary kid stuff that comes in a jar. Oh, no.

3 cups	small or miniature marshmallows
1/3 cup	milk
1 1/2 cups	heavy whipping cream
	pinch salt

Microwave milk and marshmallows for about 2 minutes, stirring once, until melted. Allow to cool to room temperature. You can put it in the freezer, stirring from time to time, to hasten the cooling. It will develop a lovely satiny sheen, like taffy.
Whip the cream, with a pinch of salt, until very stiff. Refrigerate until marshmallow mixture is cool.
When cooled, fold the marshmallow mixture into the whipped cream. Combine well. Spread on top of chilled, firm ganache in the pie pan. Allow to chill another 2 hours or overnight.
Garnish with chocolate shavings, cocoa powder, brown sugar, graham crumbs, whatever. Better if it chills for a full day.

Serves six or more. A small piece is plenty. Good with coffee.