Baking with Olivia and Caroline

It’s that wonderful time of year when our ovens are in full swing baking mode! For me, the holidays are all about the desserts. I’m a sucker for holiday pies and cookies. Although, I’m also a huge fan of stuffing with a generous pour of gravy. Ahhhh … I can smell and taste the holidays as I type this.

This chocolate cream s’more pie is rich! Each layer, from the buttery graham cracker crust to the silky chocolate filling and the billowy toasted meringue, brings its own kind of pure joy. It takes a bit of time to prepare, but every bite is worth the effort. It’s creamy and sweet, with that hint of summer. And, who wouldn’t mind inviting a bit of summer back into their homes right about now. I for one am missing the light and the warmth of summer. But, I’m a summer baby, and summer will always be my favorite time of the year.

We strongly urge you to add this pie to your holiday dessert table. It could be a real showstopper if you drizzle melted chocolate over the top, crown it with a few toasted marshmallows (large, small, or both), or add chocolate shavings for an elegant finish. This is a pie that invites creativity … and a little indulgence. 

I am dedicating this pie to my late step-father. He loved a good chocolate cream pie, and I know he would have gone gaga over this one! As always, enjoy. 

Crust

12 graham crackers
¼ cup sugar
6 tbsps melted butter

Combine graham crackers and sugar in a food processor and pulse until fine crumbs form. Add melted butter and pulse until combined.

Press mixture firmly into a pie plate. I use the bottom of a glass to really push the crumbs into the pie plate. Bake at 350°F for 12 minutes. Set aside to cool.

Chocolate filling

1 cup milk
½ cup heavy cream
1.5 oz good-quality bittersweet chocolate
¾ cup sugar
3 tbsps flour
1 tbsp cornstarch
¼ tsp salt
3 egg yolks, slightly beaten (save the whites)
1 tbsp butter
1 tbsp vanilla

In a double boiler,* melt the chocolate in the milk. Transfer to a bowl and let cool slightly. Wash the double boiler. In the clean double boiler, whisk together the sugar, flour, cornstarch, and salt.

Gradually add the heavy cream and the chocolate-milk mixture, stirring until smooth. 

Slowly whisk in the egg yolks. Cook the mixture in the double boiler, stirring constantly, until thickened and smooth, about 5-7 minutes.

Remove from heat, and stir in the butter and vanilla. Pour into the prepared crust.

Marshmallow meringue

24 marshmallows
2 tbsps milk
Pinch of salt
3 egg whites
½ cup sugar

In a double boiler, melt 20 marshmallows with the milk until smooth. Leave in the double boiler until ready to use.

In a clean bowl, beat the egg whites with a pinch of salt until frothy. You can use a handheld or stand mixer.

Gradually add the sugar, and continue beating until stiff peaks form.

Gently fold the melted marshmallow mixture into the meringue. Spread the topping evenly over the pie.

Toast under the broiler for 2-3 minutes until golden, or use a kitchen torch. Cool completely in the refrigerator before serving. •

*If you do not have a double boiler, you can easily make one by using a saucepan and a heatproof glass or metal bowl. You don’t want the water touching the bowl. You want to leave space in between. You also don’t want to cook your ingredients. The goal is to provide gentle indirect steam heat to melt your chocolate.

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.