Moon Pie Pie

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 4 Egg whites, large
  • 1 Egg yolk

• Baking & Spices

  • 1/4 tsp Baking soda
  • 2 cups Bread flour
  • 2/3 cup Brown sugar, packed
  • 1 1/4 cups Chocolate chips
  • 1 tbsp Corn starch
  • 6 oz Dark chocolate
  • 1 1/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 2 tsp Vanilla

• Dairy

  • 4 oz Butter
  • 6 oz Heavy cream

Found on sugarhero.com

Description

Ingredients

• 2 cups bread flour
• 1 tbsp corn starch
• ¼ tsp baking soda
• ½ tsp salt
• 4 oz butter, at cool room temperature
• ⅔ cup packed brown sugar
• ½ cup granulated sugar
• 1 large egg, room temperature
• 1 egg yolk
• 1 tsp vanilla extract
• 1¼ cups chocolate chips
• 6 oz chopped dark chocolate (about 1 cup)
• 6 oz heavy cream
• 4 large egg whites, at room temperature
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• pinch salt

Directions

• Spray an 11” pie pan with nonstick cooking spray. In a small bowl, whisk together the bread flour, corn starch, baking soda, and salt. Set aside for now.
• Place the butter and both sugars in the large bowl of a stand mixer fitted with a paddle attachment. Mix them together on medium speed until well-combined. Although some cookie dough recipes call for the butter and sugar to be creamed until they’re light and fluffy, you want to stop before that point, and mix them just until they’re well-combined. Beating too much at this stage will incorporate too much air and make the cookie dough soft.
• Add the egg, egg yolk, and vanilla extract, and mix again on medium until they’re combined. Stop the mixer and add the dry ingredients, then mix on low until the drys are almost entirely incorporated, with just a few streaks of flour remaining.
• Add the chocolate chips and stir them in by hand. Scrape down the bottom and sides of the bowl with a spatula and stir everything well. The dough will be stiff.
• Press the dough into the bottom and up the sides of the pie pan. Try to make the bottom thicker than the sides, so it will stay moist and soft while the sides get crispier and more firm. If you have the time, refrigerate it overnight to get the most optimal texture and flavor. If you don’t have time, refrigerate it for at least 2 hours, until firm.
• When you’re ready to bake, preheat the oven to 375 F and place the pie shell in the freezer to get really cold while the oven preheats. Once preheated, spray the pie lightly with nonstick cooking spray and press foil over the bottom and sides of the pie. Fill the foil-lined shell with beans, rice, or pie weights.
• Bake the shell at 375 F for 20-25 minutes, rotating halfway throughout. Bake it until the sides are light golden and look fairly set. Remove the shell from the oven and lower the heat to 350. Carefully take off the foil and beans, and return the pan to the oven. Bake for an additional 15 minutes, until the crust is puffed and light golden in the center. If the sides seem to be getting too dark, cover them with a ring of foil.
• Let the crust cool completely before filling.
• It’s a good idea to make the ganache when you make the cookie dough, so it’s ready as soon as you’re ready to use it. Place the chopped chocolate in a medium heat-safe bowl. Pour the cream into a small saucepan, and heat it over medium-high heat until it simmers and is just under a boil. Pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate. Whisk the cream and chocolate together until the chocolate melts and the ganache is smooth and shiny.
• Press a layer of cling wrap on top of the ganache, and let it sit and thicken at room temperature for several hours. (You can speed the process up by putting it in the refrigerator, but don’t let it get rock hard!) It’s ready when it’s the texture of peanut butter. Scrape most of the ganache into the cooled, baked shell, reserving ½ cup to drizzle on top of the pie (optional). Spread it into an even layer.
• Place the egg whites and salt in the bowl of a large stand mixer that is completely clean and dry. Begin beating them on medium speed with a whisk attachment, and gradually raise the speed to medium-high. Once the whites are opaque and hold soft peaks, start adding in the sugar, 2 tbsp at a time. Beat well in between each addition, and take your time! Adding the sugar too quickly will make your meringue gritty.
• Once all of the sugar has been added, continue to beat on a high speed until the whites are glossy, thick, and hold firm peaks when you stop the mixer and remove the whisk attachment. When you reach the proper stage, add the vanilla extract and quickly stir it in.
• Scrape the meringue on top of the ganache in the pie shell, and spread it out evenly. Use a spatula to create beautiful peaks and whirls on top. If you have a kitchen torch, torch the top of the meringue until it is golden brown all over. If not, set the pie and a baking sheet and put it under your over broiler. Watch it like a hawk! It will be quick to burn, so monitor it carefully and turn the pie as necessary to prevent hot spots. Once the pie is toasted on the outside, let it cool briefly before serving.
• If desired, melt the reserved ganache in the microwave and drizzle this as a chocolate sauce over the top of the pie slices. This pie is best enjoyed the day it is made.