S'mores Pudding Pie Dessert (Print Version)
# Ingredients:
→ Crust
01 -
220 grams graham crackers
02 -
1 tablespoon light brown sugar
03 -
99 grams unsalted butter, melted
→ Chocolate pudding filling
04 -
1 envelope unflavored gelatin (approximately 7 grams)
05 -
80 milliliters boiling water
06 -
133 grams granulated sugar
07 -
28 grams unsweetened cocoa powder
08 -
35 grams cornstarch
09 -
0.125 teaspoon salt
10 -
720 milliliters 1% low-fat milk
11 -
85 grams semisweet chocolate, chopped
12 -
2 teaspoons vanilla extract
→ Topping
13 -
20 standard marshmallows
# Instructions:
01 -
Preheat oven to 165°C and prepare a 23-centimeter pie dish.
02 -
In a food processor, blend graham crackers and brown sugar to fine crumbs. Add melted butter and pulse until evenly moistened. Press mixture firmly into the base and up the sides of pie dish using the flat base of a cup.
03 -
Bake crust for 12 minutes or until golden and fragrant. Remove and set on wire rack to cool completely.
04 -
Place gelatin in a small bowl, add boiling water, and stir until dissolved. Set aside.
05 -
Combine sugar, cocoa, cornstarch, and salt in a medium saucepan. Gradually whisk in milk until mixture is smooth. Cook over medium heat, stirring continuously, until thickened and simmering, about 10 minutes.
06 -
Remove saucepan from heat. Stir in chopped chocolate until fully melted, then incorporate vanilla extract and dissolved gelatin. Pour pudding into cooled crust, ensuring an even layer.
07 -
Using kitchen scissors, halve marshmallows lengthwise. Arrange cut marshmallows over the pudding to cover the surface.
08 -
Toast marshmallows with a kitchen torch until golden brown, or place pie under broiler for 2 minutes, watching closely to avoid scorching.
09 -
Refrigerate pie for at least 3 hours or overnight until completely set. Slice and serve chilled.
# Notes:
01 -
For best texture, chill the pie overnight before slicing. Use caution when broiling marshmallows as they can brown rapidly.