Dessert

S'mores pie

Name: S'mores pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 185g self-raising flour; 55g caster sugar; 35g cocoa powder; 125g brown sugar; 1 egg; 85g unsalted butter, melted, cooled; 125ml milk; 1 tsp vanilla bean paste; 100g dark chocolate, roughly chopped; 440g caster sugar; 8 eggwhites; 80g white marshmallows, chopped

1 rating

10m

35m

Jump to recipe

by Phoebe Wood

Apr 21, 2016

Check out Phoebe Wood's take on the classic bonfire dessert of melted marshmallows, chocolate and cookies.

1 1/4 cups (185g) self-raising flour, sifted
1/4 cup (55g) caster sugar
1/3 cup (35g) cocoa, plus extra to dust
1/2 firmly packed cup (125g) brown sugar
1 egg
85g unsalted butter, melted, cooled
1/2 cup (125ml) milk
1 tsp vanilla bean paste
100g dark chocolate, roughly chopped

Marshmallow topping

2 cups (440g) caster sugar
8 eggwhites
80g white marshmallows, chopped

Method

1.

Preheat oven to 160°C. Combine the flour, caster sugar, cocoa and 1/4 cup (60g) brown sugar in a bowl. Combine egg, butter, milk and vanilla in a separate bowl. Fold into dry ingredients, then fold through chopped chocolate. Spread batter into a 23cm x 4cm (5 cup) pie dish. Sprinkle remaining 1/4 cup (60g) brown sugar over the top and pour 1 cup (250ml) boiling water over the sugar. Bake for 25 minutes or until top is just set.
2.

Meanwhile, preheat oven grill to high. For topping, place sugar and eggwhites in a heatproof bowl set over a saucepan of simmering water. Using electric beaters, whisk for 6 minutes or until sugar dissolves. Transfer to an electric mixer and whisk on high speed, then gradually add marshmallow until completely dissolved. Whisk for 8 minutes or until thick, glossy and cooled completely. Spoon over hot pie, swirling surface with a palette knife, and return to oven for 8 minutes or until marshmallow is just crisp. Place under grill for 1-2 minutes until caramelised. Dust pie with extra cocoa to serve.