I made a S’more pie, with cream and chocolate, because I couldn’t help myself. I used a typical graham cracker crust, but I did see another recipe (for a chocolate truffle tart) that called for using Petit-Lu-type cookies in the crust instead, and that looked really decadent! Of course, ir’s no longer s’more without the graham, but hey, who am I to judge? This pie was really good, though I would warn you to use quality chocolate for this. I used Baker’s dark chocolate, and it wasn’t sweet enough or good enough for my taste. I wouldn’t go past semi-sweet next time.
For the crust
1 ½ cups graham cracker crumbs (about 12 crackers)
6 Tbsp. margarine, melted and cooled
2 Tbsp. sugar
For the filling
1 cup lactose-free cream
8 oz. quality semisweet chocolate, chopped
3 large eggs
1 tsp. vanilla extract
2 cups mini marshmallows
Preheat oven to 350 °F.
Combine crumbs, margarine and sugar in a bowl. Mix well and transfer to a 9-inch pie plate. Press evenly over bottom and sides. Bake until firm, about 10 minutes. Cool completely on a wire rack.
Bring cream to a boil in a small pan over medium-high heat. Place chocolate in a bowl; pour cream on top. Let sit for 5 minutes, then stir until smooth. Whisk in eggs and vanilla. Pour into crust; bake until set, about 25 minutes. Cool on a rack.
Just before serving, preheat broiler to high. Set an oven rack 5 inches from heat source. Spread marshmallows over top of pie. Broil until toasted, watching carefully to prevent scorching, 20 to 30 seconds.