Sweet, rich and creamy– but slightly more elegant than s’mores by the campfire.
|1||Tenderflake® Frozen Deep Dish Pie Shell|
|(7 oz/200 g) Good quality milk chocolate, roughly chopped|
|1 cup||(250 mL) 35% Cream|
|Pinch of salt|
PREHEAT oven to 400°F (200°C).
BAKE pie shell for 8 minutes. Remove from the oven and cool slightly.
MEANWHILE, stir together, chocolate and cream over a double boiler. Once melted, remove from heat and whisk in salt and eggs.
POUR the mixture into the par-baked pie shell and bake for 35 minutes or until almost set. The filling should move slightly when you jiggle the pan. Remove from the oven and cool to room temperature. Refrigerate for 4 hours.
ARRANGE marshmallows all over the top of the pie. Place under the broiler on high heat or brulée with a torch until the marshmallows are melted and toasted to a golden brown colour. This will happen quickly so be careful not to burn.
Transfer pastry to your own 8-9” (20-23 cm) pie plate for a homemade look. Use the second pie pastry to decorate the edges by cutting strips and creating ribbons or cut outs. Fasten to the crust prior to baking using a little egg wash or water.
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