31 Days Of Pie, Day 31: Gaby’s S’more Pudding Pie

Day 31 of 31 Days of Pie is Gaby’s S’more Pudding Pie, via Joy.

Well here we are at the last day of our 31 Days Of Pie. I won’t bother with a count, but I’m sure there were dozens of eggs, pounds and pounds of butter, endless calories, and tons of wonderfully sweet moments throughout the month. I don’t know about you, but I’m beyond excited to ring in 2015 and see all the wonderful things it will bring. I saved this pie for last because I think it’s one of the most beautiful pies I’ve ever seen thanks to Adam, and it comes from the world’s-best-friend-anyone-could-ever-hope-to-have Gaby by way of Joy, another fantastic friend of mine. It has a little bit of everyone in it, and it sums things up about how I feel about pie: they bring people together. And thank you for reading and commenting about this pie thang, it’s been so much fun!

Gaby’s S’more Pudding Pie

So Gaby says she took a few recipes from Joy’s latest book and crafted her own creation. This pie is the result. And it is FANTASTIC. Thank you, Gaby! Thank you, Joy!

Ingredients
For the Graham Cracker Crust
2 cups graham cracker crumbs
2 tablespoons sugar
1 pinch salt
10 tablespoons unsalted butter, melted

For the Chocolate Pudding Filling
1 cup packed brown sugar
½ cup cocoa powder
1/3 cup cornstarch
½ teaspoon salt
3 cups whole milk
4 ounces dark chocolate
1 tablespoon butter
2 teaspoon vanilla extract

For the Marshmallow Meringue
5 egg whites
½ cup plus 2 tablespoons light corn syrup
1 ¾ cup white sugar
2 teaspoons vanilla

For the Graham Cracker Crust
1. Preheat oven to 350 degrees F.
2. Combine the crumbs, sugar and salt in a large bowl. Add the melted butter and stir until evenly combined.
3. Dump the crumb mixture into a 9-inch pie dish and press evenly along the bottom and up the sides to form the crust.
4. Transfer to the oven and bake until golden brown, about 12-15 minutes.
5. Remove the crust from the oven and let cool completely.

For the Chocolate Pudding Filling
6. In a medium saucepan, combine the brown sugar, cocoa powder, cornstarch and salt. Whisk to combine. Add the milk and continue to whisk. Place over medium low heat and cook until thickened, about 10 minutes. After 10 minutes, bring the mixture to a simmer and then reduce the heat to low, and cook for 2 minutes while whisking until very thick. Remove the pan from the heat and add the chocolate, butter and vanilla. Stir to combine. Transfer pudding to the cooled pie shell and refrigerate for 2 hours.

For the Marshmallow Meringue
7. In a heatproof bowl, whisk everything together except vanilla. Put bowl over a pot of simmering water and whisk for 5 minutes until sugar dissolves. Transfer to a stand mixer and mix on high for 5 minutes until stiff peaks. Add vanilla and fold to combine. Carefully pile the meringue on top of the cooled pie. Using a kitchen blow torch, torch the outside of the meringue until toasty and brown. Serve as needed.

Wishing you the most enjoyable 2015 filled with peace and love! And food!