Cranberry S’mores Pie

1 hours 30 mins Prep Time

1 hours 0 mins Cook Time

Written By

Vicky Tran

Somewhere between my love of summertime S’mores, pie season and the pressure to start thinking all things holiday and festive, you will find this Cranberry S’mores Pie. Think of the flavours of your beloved camping s’mores tradition without the work of getting a fire started or the regretful sting of smoke in your eyes. A graham cracker base is topped with a baked chocolate pudding layer consisting of both milk and bittersweet chocolates to bring the sweetness down, followed by a welcomed tartness from a layer of cranberry gelee and then a handmade whipped and torched marshmallow topping to drive it all home. This recipe requires some work but delivers on all nostalgic fronts, especially if you are trying to wow family and friends for the holiday season. The entire base can be assembled and stored in the freezer up to a week in advance of when you plan to serve, simply thaw it in the fridge overnight, prepare your whipped topping and torch to finish.

Ingredients

Crumb Base

10 tablespoons (140 grams) unsalted butter, melted
2 cups graham cracker crumbs

Chocolate Layer

5 ounces milk chocolate, chopped
5 ounces bittersweet chocolate, chopped
1 cup 35% heavy cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

Cranberry Gelee

2 cups frozen cranberries
2/3 cups water
3 tablespoons granulated sugar
1 tablespoon gelatin powder
1/4 cup hot water

Whipped Marshmallow Topping

1/3 cup water
1/2 cup granulated sugar
1/2 cup light corn syrup
2 egg whites, room temperature
1/2 teaspoon cream of tartar

Directions

Cranberry S’mores Pie

6 Steps

Step 1

To prepare the crumb base, pour the melted butter into graham cracker crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes in the fridge to avoid crumbling when serving.
Step 2

While the crust chills, preheat the oven to 350°F and prepare the chocolate filling. Put the milk chocolate and bittersweet chocolate in a large mixing bowl. Heat the heavy cream in a saucepan until scalded -- do not boil. Pour the cream over the chocolate and allow it to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Crack the egg into the chocolate mixture, add the vanilla extract, kosher salt and whisk to fully incorporate. Pour into the chilled crust and bake for 30 minutes, or until the filling is set but still slightly wobbly in the centre. Remove from the oven and cool completely.
Step 3

To prepare the cranberry gelee, in a medium sauce pot, add the frozen cranberries, 2/3 cup water, as well as granulated sugar and bring to a boil. Continue to simmer until the cranberries begin to burst and have softened, approximately 5 minutes. Transfer to a blender and blend until smooth. Rinse out the sauce pot and strain the cranberry puree back into it through a fine mesh strainer to cool completely before proceeding with the next step.
Step 4

In a small bowl, combine the gelatin powder with the 1/4 cup hot water and mix until even. Allow to sit and “bloom” for 10 minutes. Carefully incorporate the gelatin into the cooled cranberry puree, pour this mixture over the cooled chocolate layer being careful not to go up over the sides of the crust. Allow to chill in the fridge until the gelee is set (2 hours and up to overnight).
Step 5

To prepare the whipped marshmallow topping, place water, granulated sugar and corn syrup in a medium pot and stir to combine. Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
Step 6

Wipe down your stand mixer bowl and whisk with lemon juice or vinegar to ensure they are completely grease free (if there is any type of grease, the whites will not whip up properly). Place egg whites and cream of tartar in the bowl of the mixer. Once the sugar syrup reaches 225°F, start whipping the egg whites to soft peaks, approximately 3-4 minutes. Once the egg whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn the mixer speed to medium and very carefully begin streaming the sugar syrup into the whites in a thin and steady stream. Once all of the syrup has been incorporated, turn the mixer speed to medium-high and continue whipping for 7-8 minutes until thick and fluffy. Top the set cranberry s'mores pie with the whipped marshmallow topping, using a blow torch or placing under the broiler for a few seconds to torch the topping and allow to chill in the fridge for 30 minutes before serving.