For Chocolate Lovers only

Frozen S’Mores Pie

Summertime and s’mores just go together, but a cookout isn’t always a necessity. When you want to turn your attention to a frozen dessert, consider this pie, with graham cracker crust, milk chocolate ice cream filling, and marshmallow and fudge sauces. As my friend Angus is fond of saying, “Right on!” I include my favorite serving suggestion, which looks beautiful, but if you really want to keep things simple, cut slices of the pie, drizzle a bit of chocolate syrup over the top, and scatter a few miniature marshmallows around the pie and the plate.

Make the Marshmallow Sauce first, as it needs to be ready to go when the pie is going to be served. The fudge sauce can be from a jar, but it’s better to make your own, and, conveniently, I’m including a recipe for that elsewhere in this edition. Note that Godiva makes a milk chocolate ice cream, but you can use any good brand, and no one will be traumatized if you can’t find a milk chocolate ice cream (just go with a regular chocolate). You can even use a chocolate ice cream with add-ins (chips, chunks, cookie bits, etc.) but don’t use anything with a ripple, as the effect will be lost when the filling is made. This pie will keep for up to about ten days in the freezer, if tightly covered. It is very important to allow the pie to stand for about 3 minutes before cutting slices of it, as this softens the ice cream just enough to make slicing the pie much easier.

Yield: About 8 servings

    Marshmallow Sauce:
  • 4 cups soft, fresh, miniature marshmallows
  • 1/4 cup heavy cream
  • 1/2 tsp. vanilla
  • 1-1/3 cups graham cracker crumbs
  • 2 Tbsp. granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 OR 3 pints milk chocolate or other chocolate ice cream, softened but not melted
    For Serving:
  • Warmed fudge sauce OR chocolate syrup
  • Soft, fresh, miniature marshmallows

Marshmallow Sauce:
Place marshmallows in a medium microwaveable bowl. In microwave, heat cream until very hot, then pour over marshmallows. Microwave for short intervals at 50% (medium) power, stirring well with a large spoon after each interval and pressing out lumps with the back of the spoon, until smooth. Stir in vanilla. If not using immediately, cool briefly, then chill, covering tightly when cold. This will shrink down and stiffen drastically when refrigerated, but it reheats very nicely. It can be kept, covered, for 3 to 4 days in the refrigerator.

Yield: Generous 1 cup after chilling

Adjust rack to center of oven; preheat oven to 350 degrees F. Have ready a 9-inch heatproof glass pie plate. In medium bowl, combine graham cracker crumbs and sugar. Mix thoroughly. Add melted butter and blend well. With your hands or the back of the spoon, use about two-thirds of this mixture on the sides of the pie plate, compacting the crumbs to form a crust and forming a high rim slightly above the edges of the pie plate. Use the remaining one-third of the crumb mixture to form a crust on the bottom of the pie plate. Try not to have the crust too thick where the bottom and sides meet.

Bake crust in preheated oven for about 8 minutes, or until set. Remove to cooling rack; cool completely before filling.

Chill a large metal bowl for at least 20 minutes. You’ll want to soften the ice cream you use slightly, but not melt it. I believe that the Godiva I use is available only in pint cartons. To soften those, remove the lid and plastic liner (if any). Microwave at 50% (medium) power for a very short period of time until ice cream is softened (a little melting around the edges of the carton is OK, but you don’t want much). If you are using two pints, I’d soften both at once. If you’re using three pints, soften them one at a time or soften two together and the third separately. Either way, scoop the softened ice cream into the chilled bowl. With a large (preferably metal) spoon, quickly stir the softened ice cream until it forms one mass.

Immediately fill the cooled pie shell. If you used three pints of ice cream, will be a lot of filling (this is ok). Cover the pie tightly with plastic wrap and immediately place in freezer for at least 6 hours to harden.

To serve:
Assemble your serving plates, each of which should have a shallow “well” in the bottom. Scrape as much marshmallow sauce as you think you’ll need into a microwaveable container (the sauce will be very stiff, but that’s all right). Scrape as much hot fudge sauce as you think you’ll need into a separate microwaveable container. Heat both marshmallow sauce and fudge sauce at 50% (medium) power for short intervals, stirring thoroughly after each, just until both sauces are warm (I heat one sauce after the other; you can try heating both simultaneously, but make sure neither gets too hot).

Remove pie from freezer. Allow frozen pie to stand 3 minutes before cutting!!! Meanwhile, cover about half the “well” in each dessert plate with a thin layer of marshmallow sauce, and the other half with a thin layer of hot fudge sauce. Using a large, very sharp, straight-edged knife, cut slices of the pie; place a slice in the center of each dessert plate so it’s half on the marshmallow sauce and half on the fudge sauce. Drizzle additional marshmallow sauce over the half of the slices that sit on the hot fudge sauce, and vice versa (you’ll get great color contrast by doing this). Allow to stand for 2 minutes, then serve with forks.

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