Halloween Pie

To me, cooler weather not only means cute boots & scarves, it means pie. Lots of pie. Last year I made the most dang-amazing S'mores Pie. So here's another take on that, but with a pumpkiny twist:

Halloween Pie

• Graham cracker crust (I suppose you could make your own... but the store bought kind works great)
• 1 cup pumpkin puree
• 1 10-ounce bag mini marshmallows (did you know its mAllows not mEllows?)
• 2 teaspoons pumpkin spice (in the spice section there really is such a thing - but just cinnamon would work too)
• 1 cup heavy cream
• 1/3 cup heavy cream
• 3/4 cup mini chocolate chips

1. In a medium saucepan, melt over medium heat pumpkin puree, marshmallows, & pumpkin spice (until the marshmallows are completely melted and its all smooth - careful not to let it burn!) Then put it in the fridge and let it cool for about an hour.
2. While the pumpkin mixture is cooling, melt the chocolate chips & 1/3 cup of heavy cream in the microwave (heat it for about 15 secs a time, constantly stirring) Pour the chocolate mixture (called ganache) into the bottom of the pie crust & let cool in the fridge.
3. Once the pumpkin mixture is cool, mix it up real good so its slightly fluffy. Using a mixer, whip the 1 cup of heavy cream until it forms stiff peaks (whipped cream!). Then gently fold the cream into the pumpkin mixture - don't over mix it, just gently blend it together.
4. Spoon the pie filling into the pie crust on top of the chocolate ganache and let it set for a couple of hours.

Viola! All done! You could get really creative, like make a jack-o-lantern face with chocolate chips or put another layer of ganache on top of the pumpkin filling... Or you could just eat it for breakfast like I did.

 

My Very First Pie

Please sir, may I have s'mores pie? Cause it's delicious.

Do you love this?

Then you'll LOVE this!

S'mores Pie

Ingredients

·         Ready-made graham cracker pie crust (or if you’re feeling overly ambitious, go google how to make it, cause I’m just too lazy for that)

·         1 cup heavy cream

·         ½ cup milk (I used 2%)

·         10 ounces of semisweet chocolate chips

·         2 tablespoons sugar

·         ¼ teaspoon of salt

·         2 eggs beaten

·         10-15 large marshmallows

Directions

1.    Combine milk and heavy cream in a saucepan and heat over low. Watch carefully until it begins to simmer.

2.    Once simmering, remove from heat and add in chocolate.

3.    Stir with a rubber spatula until the chocolate is all melted then whisk in the sugar and salt.

4.    Slowly whisk in the beaten eggs.

5.    Pour chocolate filling into your crust.

6.    Bake for 30-35 minutes (until the filling is more like a solid than a liquid)

7.    Turn on your broiler.

8.    Add as many marshmallows as you can fit on top of the pie.

9.    Broil for 1-2 min, occasionally turning the pie. Make sure you don’t blacken your ‘mallows!

10. Let it cool, then refrigerate 2-3 hours. (The colder the better, it was actually best the next day)

Enjoy!!!

Very truly yours, A. Bean