This S’Mores Whiskey Pie is the ultimate winter dessert.
S’Mores Whiskey Pie
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
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.