S'mores Ice Cream Pie Recipe
torched marshmallow, smoked graham cracker crumble, salted caramel-chocolate sauce, whipped cream, crispy rosemary leaves
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Ingredients
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Crust
Filling
Toppings
Method
Crust Preparation
- 1
Make the Graham Cracker Crust
Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, brown sugar, and salt until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then let cool.
Filling Assembly
- 2
Assemble the Ice Cream Filling
Once the crust has cooled, layer half of the chocolate ice cream in the crust, smoothing it out. Spread the marshmallow fluff over the top of the chocolate ice cream, then layer the remaining chocolate ice cream on top. Freeze for at least 4 hours or until firm.
Topping Preparation
- 3
Prepare the Toppings
In a medium bowl, whip the heavy cream and powdered sugar until soft peaks form. Set aside. If desired, lightly torch the marshmallow fluff on top for a toasted effect.
- 4
Garnish with Rosemary
Fry or bake the fresh rosemary leaves until crispy. Let cool.
Serving
- 5
Serve the Pie
Remove the pie from the freezer and let it sit for a few minutes before slicing. Drizzle with salted caramel and chocolate sauce, top with whipped cream, and sprinkle with crispy rosemary leaves before serving.
