Simple Sundays | S'mores Ice Cream Pie
Can it be? This is our last Sunday before the school year begins. I’m still scratching my head, wondering where the summer has gone. Wasn’t I just celebrating the end of the school year a few weeks ago?
Well, let’s celebrate again, then. Something sweet and gooey is in order, don’t you think?
I think this summer, like no other summer before, was the summer of s’mores. From Girl Scout camps to our weekend gatherings with neighbors, the fire pit was the happy place for our little ones. And for me, too, I will admit. Because you see, I am a sucker for s’mores. With a captial S.
So as the lazy days and nights of summer come to an end, let’s say farewell with this: a S’mores Ice Cream Pie.
Oh yes, you heard right. S’mores Ice Cream Pie. Is your heart swooning? Hiding underneath the marshmallow meringue is melty chocolate ice cream, waiting for you on a chocolate ganache smothered graham cracker crust.
So long summer vacation. See you next year.
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This no bake dessert can be as simple or as sumptuous as you like. The chocolate ganache is completely optional, as you already have chocolate-y goodness from the ice cream, but why not? And if you don’t have time to make the marshmallow meringue, simply top the ice cream with marshmallows, giving it a more rustic look.
Makes 4 individual pies (which is more than enough for three to share) or one 9-inch pie.
- 1½ cups graham crackers (about 10 sheets)
- 6 tablespoons butter, melted and cooled
- 1/2 gallon chocolate ice cream
- chocolate ganache (optional, see recipe below)
- 2 egg whites
- 1 cup white sugar
- 1/3 cup cold water
- 1 1/2 teaspoons light corn syrup (I used agave nectar in a pinch, and it worked)
- 1 teaspoon vanilla extract
- 1 cup miniature marshmallows
In a food processor or blender, process graham crackers till fine. If you don’t have a food processor, you can also place the crackers in a resealable bag and crush with a rolling pin. Add butter and combine. Pour into pan, pressing down with fingers or measuring cup. If you like, pour a layer of chocolate ganache and spread. Place in the freezer until ganache is set, at least 20 minutes.
Let chocolate ice cream stand at room temperature for about 15 minutes until just softened. Spread ice cream into crust. If making individual pies, you might simply like to use a large ice cream scoop to make a round mound. Wrap with plastic wrap and return to freezer.
Put egg whites, sugar, water and syrup in top of double boiler or heat proof bowl. Beat until mixed well. Place over rapidly boiling water. Beat constantly with an electric beater while it cooks for 10 minutes, or until the meringue begins to form peaks. Remove from the heat and beat in the vanilla extract and marshmallows. Spread or use a decorating bag (or resealable bag with corner cut) over the ice cream. If you wish to brown the marshmallow, use a kitchen torch place or under a broiler until it is browned to your liking.
Cover the pie in an airtight container or wrap well. Freeze for at least 4 hours or until ready to serve. Let the pie stand at room temperature for about 10 minutes to soften before slicing and serving.
Use Hershey’s milk chocolate for that authentic s’mores taste. If that is too sweet for your liking, use semi-sweet chocolate, or a combination of the two.
- 9 oz milk chocolate, chopped
- 1 cup heavy cream
Heat the cream in a small sauce pan over medium heat. Bring just to a boil, take care not to overboil. Remove from the heat and whisk in the chopped chocolate, until smooth.
Marshmallow Meringue adapted from Marshmallow Icing, allrecipes.com.