Smores Chocolate Pie with Gingersnaps Cookie Crust is a pie with gingersnaps cookies crust, filled with chocolate ganache and marshmallow toppings. This is a popular nighttime campfire treat in Unites States and Canada. The recipe has been adapted from the Food Network Kitchen. This week I will be posting some recipes as a part of #UrbanDesserts from around the world that are simple, delicious and can be easily prepared at home.
Marshmallows were first created by the Egyptians as early as 2000 BC, by extracting sap from a mallow plant and mixing it with nuts and honey. Evidently, at that time, the marshmallows were considered a delicacy only for Gods and royalty .
Later, in 1800s, the candy makers in France took the sap from marshmallows plant and mixed it with egg whites and sugar. Then, they whipped the mixture by hand, molding it into the form of marshmallows, we all know today.
As the demand for the marshmallows increased, the starch mogul system was introduced to produce the marshmallows on a large scale which used corn starch molds to form the marshmallows. Later, the sap and the egg whites were replaced by gelatin. As the gelatin was combined with the corn syrup, starch, sugar and water to create the marshmallows, it gave a soft, spongy and fluffy texture to the marshmallows. The gelatin also extended the longevity of the marshmallows much longer than they previously had.
As the technology advanced, in 1948, Alex Doumak took a huge leap in the method of producing marshmallows by creating an extrusion process. Through this process, the marshmallow substance was processed through tubes, cut into equal pieces, cooled, and then packaged. Consequently, the production of marshamllows were done by machines, thus increasing the volume of marshmallows production and candy to become an everyday treat to the general public.
Though marshmallows were introduced to the Americans much later in 1900s, yet today they are number one consumers of the spongy and fluffy candy.
Summers in America and Canada screams marshmallows as they are roasted over campfire and a favorite treat for many people. They can also be used a topping for hot chocolate. Such is the popularity of smores in America, that National S’mores Day is celebrated annually on August 10. Another interesting fact is the Guinness World Record for number of people making s’mores at one time was 423, set April 21, 2016 in Huntington Beach, California.
Do you know S’mores is a contraction of the phrase ‘some more’. So once you dig into this heavenly soft spongy s’mores chocolate pie, your pallet won’t be satisfied with one slice 🙂
- For the Pie Crust:
- 1¾ cups gingersnaps crumbs( prepared by coarsely grinding the gingersnaps cookies)
- ¼ cup dark brown sugar
- 1 tbsp All Purpose Flour
- ½ tsp sea salt
- 4 tbsp melted unsalted butter
- For chocolate smores pie :
- 14 ounces semisweet chocolate chips ( I used Hershey's chocolate chips)
- ¾ cup half-and-half
- 15 marshmallows
- For the gingersnaps cookie crust :
- Preheat oven to 350 degrees F. In a medium size bowl, combine and whisk all the dry ingredients including gingersnaps crumbs, brown sugar, flour and salt. Add in the melted butter, stir and mix well till all the ingredients are combined. To test if the mixture consistency is right, press some of the mixture against the sides of the bowl. If the crumbs do not hold together, add cold water, a little at a time , upto 1 tablespoon , and mix well.
- Press the gingersnaps crumbs mixture into a 9 inch pie plate covering the bottom and the sides. Chill the pie plate in the freezer for 10 minutes and then bake it in the preheated oven for 10 minutes until the pie crust is firm and set. Allow the pie crust to cool completely and refrigerate it until ready to use.
- For the smores pie :
- Combine chocolate chips and half-and-half in a large microwave safe bowl and cook for 2.5 minutes. Remove it from the microwave and whisk the mixture till it is smooth and creamy and there are no lumps.
- Pour the chocolate ganache into the prepared pie crust, cover the top loosely with plastic wrap and refrigerate it for 4 hours or until the ganache is set.
- When the ganache is set, prepare the marshmallows. Take a plastic cutting board and wash the kitchen shears with cold water. Wet your hands too with cold water and cut the marshmallows diagonally into half from one corner to the opposite corner. Use kitchen sears instead of knife to cut the marshmallows as once cut, the marshmallows are very sticky.
- Preheat the broiler and set it to high. Arrange the cut marshmallows on top of the chilled pie, with cut-side down. Put the chocolate s'mores pie on a baking sheet and broil until golden, about 1 minutes , rotating the pan halfway.
- Allow the pie to cool completely for 10-15 minutes, then cover it loosely with plastic wrap and refrigerate for atleast an hour until the ganache sets it again.
- To serve, cut a slice and enjoy the gooey marshmallow with chocolate ganache and the crispy gingersnaps cookie crust.