Salted Caramel S’mores Pie

• Baking & Spices

  • 1 1/2 cup Caramel, Salted
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 2 1/2 cups Semi-sweet chocolate

• Snacks

  • 2 cups Graham cracker crumbs

• Dairy

  • 1 cup Butter
  • 1 cup Heavy cream

• Desserts

  • 2 cups Marshmallows, mini

Found on eviltwin.kitchen

Description

Ingredients

• 2 cups (250g | 8.8oz) graham cracker crumbs
• 1/2 cup (120g | 4.2oz) butter
• 1/2 cup (100g | 3.5oz) granulated sugar
• 1/4 tsp salt (I use Himalayan salt)
• 1-1/2 cup salted caramel (youll need one full recipe)
• 2-1/2 cups (375g | 13.2oz) finely chopped semi-sweet chocolate
• 1 cup (240ml) heavy cream
• 1/2 cup (120g | 4.2oz) butter, softened
• 1 pinch salt
• 2 cups (110g | 3.9oz) mini marshmallows

Directions

• Start by making the salted caramel and let it cool for at least 2 hours at room temperature, or refrigerate for about 30 minutes.
• Preheat your oven to 350°F
• Combine the graham cracker crumbs, melted butter, granulated sugar and in a large mixing bowl. Mix until well combined and press firmly at the bottom and up the side of a 9½ removable bottom deep pie dish.
• Bake for 7 minutes and set aside to cool.
• Meanwhile, make the chocolate ganache: combine the chopped chocolate, cream, butter and salt in a medium-sized bowl.
• Cook in the microwave for 1 minute, allow the mixture to rest for 1 full minute and then stir delicately for 1 full minute, until smooth and silky. If the chocolate isnt completely melted by then, repeat the process again, as many times as necessary, but for no longer than 20 seconds at a time.
• Pour the salted caramel over the reserved crust; save about 1/4 cup to drizzle over the pie later.
• Pour the chocolate ganache over the salted caramel and place the pie in the freezer for about 30 minutes, until top is set.
• Set your oven to broil and place a rack at the very top position.
• Scatter the mini marshmallows across the top of the pie and then place it under the broiler until the marshmallows become poofy and brown, about 2 minutes. Keep a really close eye on things as you wouldnt want your marshmallows to burn or your ganache to melt.
• Remove the pie from the oven and refrigerate until completely set, at least 4 hours.
• Take the pie out of the fridge at least 1 hour before serving; drizzle with reserved salted caramel and serve.