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S’Mores Whiskey Pie

Get into the spirit of Thanksgiving today with this S'Mores Whiskey Pie recipe.

S’Mores Whiskey Pie

Serve 8

150g plain biscuits, crushed

11/2 cups double cream

4 tbsp Nutella

100g dark chocolate, melted

350g dark chocolate

40g butter, chopped

1/3 cup whiskey

4 eggwhites, at room

temperature

1 cup caster sugar

¼ tsp cream of tartar

1 Place biscuits in a food processor and pulse to a fine crumb. Add 1/4 cup cream, nutella, and melted chocolate and process until chocolate is well-combined. Press crumb mixture into the bottom of a 6-cup-capacity pie dish and chill until firm.

2 Place solid chocolate, butter, remaining cream, and whiskey into a heatproof bowl and place over a pot of simmering water for 2-3 minutes, stirring until melted and combined. Pour into chilled crust and refrigerate for 1 hour, or until set.

3 Place eggwhites, sugar, and cream of tartar in a heatproof bowl over a pot of simmering water and whisk until temperature reaches 70°C on a sugar thermometer. Mixture should be opaque and starting to thicken.

4 Transfer to the bowl of an electric mixer and mix on low speed, gradually increasing to medium-high speed as mixture thickens and becomes glossy and stiff. Spoon marshmallow mixture onto the top of the pie and swirl with the back of a spoon.

5 Cover pie crust with aluminium foil and place under a preheated grill for 1 minute, or until marshmallow is lightly browned. Cut into thick wedges to serve.

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