thanksgiving s'more pie

Hello Smore Pie. I saw this pie on a website the other week and new I had to try it this thanksgiving because who doesn't like smores?!? That was a rhetorical question. If you answered it with "me" then we can no longer be friends. Sorry.

The recipe originated from Gourmet on Epicurious, I modified it slightly:

Graham Cracker Crust:

• 1 graham cracker crust, baked and cooled completely

Chocolate Cream filling:

• 7 ounces milk chocolate chips
  *I used Hershey because, duh, it's a s'more*
  
• 1 cup heavy cream
• 1 large egg, at room temperature for 30 minutes

Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Marshmallow topping:

• 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
  *I would use more gelatin next time to make it a thicker mallow*
  
• 1/2 cup cold water
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla
• Vegetable oil for greasing

Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes. *I did not have a thermometer so I just guessed and took it off after about 8 minutes.*

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more. *I don't know if you need to cover it. I did once but not the second time and it kept just fine.*

Brown topping:

Preheat broiler. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes.

Or use a cooking torch if you are fancy like that.

Or use a torch-like butane lighter if you are ghetto like us. *Please note the care taken to burn a smiley face and the word Hi in ours.*

HAPPY THANKSGIVING!