Caramel S'mores Pie
For the Crust:
1 3/4 cups graham cracker crumbs
10 Tbsp. Butter
10 Tbsp. Butter
Add melted butter and graham cracker crumbs together to form a crust. Place evenly in a 9 inch pie pan.
For the Chocolate Filling:
1 C. Heavy Cream
1/2 C. Milk
10 oz. semisweet chocolate
2 1/2 tablespoons sugar
1/4 teaspoon salt
2 eggs, Beaten
1/2 C. Milk
10 oz. semisweet chocolate
2 1/2 tablespoons sugar
1/4 teaspoon salt
2 eggs, Beaten
6 Caramels, Cut into Halves
1/2 Bag Large Marshmallows
Preheat oven to 325 degrees. Mix together the cream and milk in medium sized pot on low heat. When it starts to simmer, add chocolate, sugar and salt. Stir until chocolate is completely melted. Watch carefully and once it begins to simmer, remove from heat and add in chocolate. Remove from heat and add beaten eggs. Mix thoroughly.
Pour the chocolate filling in to graham crust. Scatter caramels throughout the filling. I needed to cook this for at least 30-35 minutes before the filling was ready. The chocolate should not jiggle when the pan is shaken a little. Once the chocolate no longer jiggles, remove from oven. Preheat oven to broil. If you only have one setting, make sure to watch very carefully. If you have an option, keep broiler on low. Cover the top of the chocolate with marshmallows. Place in oven and let cook until just golden brown. Refrigerate for at least an hour before serving. Although, after refrigeration, I prefer to let it sit to get room temperature before cutting and serving.
Pour the chocolate filling in to graham crust. Scatter caramels throughout the filling. I needed to cook this for at least 30-35 minutes before the filling was ready. The chocolate should not jiggle when the pan is shaken a little. Once the chocolate no longer jiggles, remove from oven. Preheat oven to broil. If you only have one setting, make sure to watch very carefully. If you have an option, keep broiler on low. Cover the top of the chocolate with marshmallows. Place in oven and let cook until just golden brown. Refrigerate for at least an hour before serving. Although, after refrigeration, I prefer to let it sit to get room temperature before cutting and serving.
