Recipe information
torched marshmallow, smoked graham cracker crumble, salted caramel-chocolate sauce, whipped cream, crisp rosemary leaves
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Crust
Filling
Toppings
Crust Preparation
1. Make the Graham Cracker Crust
In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Mix until well combined and resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool.
Filling Assembly
1. Add Ice Cream and Marshmallows
Scoop the vanilla ice cream into the cooled crust and smooth it out with a spatula. Sprinkle mini marshmallows on top of the ice cream. Place the pie in the freezer for at least 2 hours to firm up.
Finishing Touches
1. Torch the Marshmallows
Once the pie is set, use a kitchen torch to toast the mini marshmallows on top until golden brown. Be cautious not to burn them.
2. Drizzle with Sauces
Drizzle salted caramel sauce and chocolate sauce over the toasted marshmallows.
3. Garnish
Top with whipped cream and garnish with fresh rosemary leaves.