Coffee Smore Pie Recipes

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COFFEE S'MORES PIE



Coffee S'mores Pie image

Provided by Michael Laiskonis

Categories     Coffee     Chocolate     Egg     Dessert     Kid-Friendly     Summer     Chill     Party     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 16

Graham cracker crust:
9 whole graham crackers, ground finely in a food processor
2 tablespoons heavy cream
2 tablespoons Nutella
1 ounces semisweet or bittersweet chocolate, melted
1 tablespoon unsalted butter, melted
Coffee ganache:
12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2" cubes
1 1/4 cups heavy cream
2 tablespoons finely ground coffee beans
Meringue:
2 large egg whites
1/2 cup sugar
Special Equipment
One 9" metal or glass pie dish; a kitchen torch (optional)

Steps:

  • For graham cracker crust:
  • Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
  • For coffee ganache:
  • Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 tablespoons water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
  • Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.
  • For meringue:
  • Meringue Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
  • Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.

COFFEE S'MORE PIE



Coffee S'More Pie image

Provided by Sandra Lee

Categories     dessert

Time 51m

Yield 8 servings

Number Of Ingredients 8

4 eggs
1 1/2 cups sugar
1/2 stick butter, melted
3 tablespoons unsweetened cocoa powder
1 (5-ounce) can evaporated milk
1/4 cup coffee liqueur
1 (9-inch) graham cracker pie crust
2 cups miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, whisk together eggs and sugar thoroughly combined and pale yellow. Whisk in melted butter, cocoa powder, evaporated milk, and coffee liqueur. Set aside.
  • Place pie shell on baking sheet and place on an oven rack. Carefully pour in filling. Bake in preheated oven for 45 minutes. About 5 minutes before pie is finished, mound marshmallows in the center of the pie (they will spread as they melt). Continue baking until marshmallows are golden brown.
  • Let cool slightly. Serve warm.

S'MORE PIE



S'more Pie image

It seems like everything these days is about s'mores... kits to make them, s'mores brownies, ice cream, dip, etc. I searched for a s'mores variation of Mississippi mud pie, but wanted it to have equal parts graham cracker and chocolate. The taste is a great balance where all the flavors stand out!

Provided by Erin Brocklehurst

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 22

1 ½ cups graham cracker crumbs
¼ cup butter, melted
¼ cup white sugar
¼ teaspoon salt
2 cups graham cracker crumbs
1 (14 ounce) can condensed milk
½ cup semisweet chocolate chips
1 teaspoon baking powder
⅛ teaspoon salt
¾ cup white sugar
5 tablespoons cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
1 egg, beaten
1 teaspoon vanilla extract
2 cups regular marshmallows
1 cup miniature marshmallows
¼ cup heavy cream
¼ cup chopped semisweet chocolate
½ teaspoon butter
¼ teaspoon instant coffee granules

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
  • Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
  • Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
  • Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
  • Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
  • Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
  • Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.

Nutrition Facts : Calories 453.8 calories, Carbohydrate 74 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 8.8 g, Sodium 417.6 mg, Sugar 55.1 g

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