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
Topping
Method
Crust Preparation
- 1
Make the Crust
In a bowl, combine graham cracker crumbs, melted butter, brown sugar, and smoked sea salt. Mix until the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Ensure it is evenly packed.
- 3
Bake the Crust
Preheat the oven to 350°F (175°C) and bake the crust for 10 minutes. Remove and let cool completely.
Filling Assembly
- 4
Add Ice Cream
Scoop the softened vanilla ice cream into the cooled crust, spreading it evenly with a spatula.
- 5
Layer Marshmallows
Sprinkle the mini marshmallows over the ice cream layer, distributing them evenly.
- 6
Drizzle Sauces
Drizzle the salted caramel sauce and chocolate sauce over the top of the marshmallows.
- 7
Freeze the Pie
Cover the pie with plastic wrap and freeze for at least 4 hours or until set.
Topping Preparation
- 8
Make Whipped Cream
In a mixing bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.
- 9
Prepare Rosemary
In a small saucepan, heat the rosemary leaves in a dry skillet until they become crispy. Remove and let cool.
- 10
Assemble the Pie
Once the pie is set, remove it from the freezer and spread the whipped cream on top. Garnish with crispy rosemary leaves.
- 11
Torch the Marshmallows
Use a kitchen torch to carefully toast the mini marshmallows on top until golden brown.