Upside Down Chocolate Ganache S’mores Pie

Jul 16

Ingredients (Crust)

2 1/4 cups graham cracker crumbs (about 16-18 full-sheet graham crackers)

1/3 cup (67g) packed light brown sugar

1/2 cup (113g or 8 Tbsp) unsalted butter, melted

10 oz good quality chocolate (about 3.5 oz milk chocolate and 6.5 oz dark chocolate)

3/4 cups heavy cream

1 teaspoon pure vanilla paste or extract

Pinch of kosher salt

2 large egg whites

½ cup (100g) granulated sugar (or light brown sugar)

¼ teaspoon fine salt

1 teaspoon pure vanilla paste (or extract)

Preheat the oven to 350 F.
Grind cookies or crackers into fine crumbs using a food processor. Stir in melted butter, brown sugar, and salt.
Press 3/4 of the mixture evenly into the bottom and up the sides of a 6-inch springform pie pan. Set remaining crumbs aside for the top.
Bake at 350°F (175°C) for 10 minutes.
Let the crust cool completely before adding ganache.
Make the ganache filling by finely chopping the milk and dark chocolate and placing it in a heatproof bowl.
Heat the cream in a saucepan over medium heat until it’s steaming and bubbling at the edges (don’t boil).
Pour the hot cream over the chocolate and let sit for a few minutes. Stir until smooth.
Add vanilla and pinch of salt salt, stir again and pour into the cooled crust and chill for at least 1 hour.
Make the french meringue topping in a stand mixer, by whipping egg whites until frothy. Slowly add sugar a little at a time while continuing to beat.
Add salt and vanilla, and whip until stiff peaks form.
Dollop meringue over the chilled ganache. Sprinkle remaining graham cracker crumbs on top and gently pat down. Refrigerate pie for four hours and flip over before serving.
For clean slices, warm a knife under hot water, dry, then slice, otherwise flip over and break!