Smores Ice Cream Pie with Salted Butter Chocolate Sauce
For do-ahead folks out there, here's your dessert! The entire ice cream pie can be made in advance, including browning the marshmallow topping, then frozen until ready to serve. Added bonus: the pie is easier to slice when the whole thing is frozen. To make Graham cracker crumbs, crush Graham crackers in a freezer bag or food processor. Outside the U.S., I've made my own Graham crackers, or store-bought Biscoff/speculoos cookies, which are moister than Graham crackers, but work fine. I chose to fill my pie with coffee cajeta ice cream, since I was on a coffee ice cream bender, but you can fill it with any flavor of ice cream that you like.
For do-ahead folks out there, here's your dessert! The entire ice cream pie can be made in advance, including browning the marshmallow topping, then frozen until ready to serve. Added bonus: the pie is easier to slice when the whole thing is frozen. To make Graham cracker crumbs, crush Graham crackers in a freezer bag or food processor. Outside the U.S., I've made my own Graham crackers, or store-bought Biscoff/speculoos cookies, which are moister than Graham crackers, but work fine. I chose to fill my pie with coffee cajeta ice cream, since I was on a coffee ice cream bender, but you can fill it with any flavor of ice cream that you like.
- 3 tablespoons sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup (100g) sugar
- 1 1/2 cups (180g) graham cracker crumbs
- 4 tablespoons (55g) unsalted butter (melted)
- 2 pints (1qt, 1l) ice cream, (homemade or store-bought)
- 1 envelope (7g) unflavored gelatin powder
- 1/4 cup , plus 1/3 cup (60ml, and 80ml) cold water
- 1/3 cup (100g) light corn syrup
- 3 large egg whites (at room temperature)
- Carbohydrate 0.18995625 g
- Cholesterol 0 mg
- Fat 0.02151 g
- Fiber 0 g
- Protein 1.3493475 g
- Saturated Fat 7.875E-05 g
- Serving Size 1 1 to 10 serving (17g)
- Sodium 1328.69587765389 mg
- Sugar 0.18995625 g
- Trans Fat 0.021321 g
- Calories 8 calories
Step-by-step
- Mix together the Graham crackers, sugar and butter until the crumbs are thoroughly moistened. Press them into a 9-inch (23cm) pie tin or ovenproof pie plate, using a drinking glass to get the bottom of the pie crust flat, pressing the crumbs up the side with your fingers. Freeze the crust for 30 minutes.
- Preheat the oven to 375°F (190°C). Remove the pie crust from the freezer and bake until the crust is browned, about 10 minutes. Cool on a wire rack.
- When the crust is cool, let the ice cream soften a bit so it's spreadable, and carefully spread it into the prepared pie shell, being careful not to break the sides. Return the pie to the freezer.
- Sprinkle the gelatin over the 1/4 cup (60ml) cold water in a small bowl. Let stand 5 minutes.
- In a small saucepan fitted with a candy thermometer, heat the remaining 1/3 cup (80ml) cold water, corn syrup, and sugar over medium heat. Put the egg whites in the bowl of a stand mixer fitted with the whip attachment.
- When the syrup reaches about 210°F (99°C), begin whipping the egg whites. When the syrup reaches 245°F (119°C), with the mixer on high speed, in a slow, steady stream, pour the hot syrup into the egg whites, aiming between the whip and the side of the bowl.
- Scrape the gelatin into the still-warm saucepan, stirring it until the gelatin is dissolved, then whip it into the egg whites. Continue to beat on high speed until the marshmallow topping is room temperature. Remove the ice cream pie from the freezer and spread the topping over the pie.
- To finish the pie, turn on the broiler of your oven. Place the pie on an upper rack of the oven and until the top is browned, watching it carefully so it browns evenly and doesn't burn.
- Remove from the oven. To slice and serve, dip in a long, sharp knife in hot water and cut a slice of the pie, without wiping the blade: the hot water will prevent the marshmallow topping from sticking to the blade. For clean slices, you may need to rinse and wipe the blade of the knife clean between slices. Serve with warm Salted Butter Chocolate Sauce.
My S'mores Ice Cream Pie Adventure
As a busy working mom, finding time for anything beyond work and family feels like a Herculean task. Weekends are precious, often filled with running errands, catching up on chores, and desperately trying to squeeze in some quality time with my kids. So when I have a few precious hours to myself, I like to dedicate them to something truly rewarding – like baking. This S'mores Ice Cream Pie is my recent obsession, a delightful dessert that's surprisingly simple yet incredibly impressive.
The beauty of this recipe is its adaptability. I often modify it based on what's in my pantry and my family's whims. Sometimes I use store-bought graham cracker crumbs to save time, other times I’ll make my own from scratch for a more intense flavor. The ice cream is another blank canvas – I've experimented with everything from classic vanilla to rich chocolate and even adventurous coffee flavors. The salted butter chocolate sauce adds that perfect touch of salty sweetness, balancing the intense marshmallow and ice cream. The versatility is what makes this recipe so perfect for any occasion, from a casual family gathering to a more formal dinner party.
The process itself is less daunting than it initially seems. The crust comes together quickly, and while the marshmallow topping involves a few steps, it's mostly hands-off. The best part? It can all be prepped ahead of time! This means I can have the majority of the work done on a Friday night, leaving just the final broiling and serving for Sunday dessert. It's the perfect balance of effort and reward. And the reaction I get from my family when I bring it to the table? Priceless.
This pie isn’t just delicious, it's a symbol of the balance I’m striving for in my life. It demonstrates that even amidst the chaos of everyday life, there's always room for moments of sweet indulgence, moments of creativity, and moments where I can connect with my loved ones through a simple, yet extraordinary dessert. It’s a small act of self-care amidst the everyday hustle.
The joy of baking this pie extends beyond the final product. The process itself is a form of stress relief for me. The methodical measuring, the precise mixing, the anticipation as it bakes – it's a calming routine that helps me unwind and focus on something other than the daily grind. It's a way for me to reclaim a little bit of "me" time, to create something beautiful and delicious, and to share that joy with the people I love most.
Making this pie is an act of love, a testament to the fact that even amidst the demands of work and family, I can still find time to nourish my soul, and the souls of those around me, with something sweet and simple. It’s a reminder that the most precious things in life are often the simplest.
The experience of preparing this pie isn't just about the recipe itself; it's about creating a moment of pause, a moment of connection, a moment of pure, unadulterated deliciousness. It’s a reminder that life is about savoring the small moments, and this pie, in all its gooey, marshmallowy glory, is one of those moments.
So, if you’re looking for a dessert that’s both delicious and easy to make, then look no further than this S'mores Ice Cream Pie. Trust me, it’s worth the effort – even more if you get to make it ahead of time!
