LuvToRead Posted January 27, 2018 Share Posted January 27, 2018 (edited) I make the NYT Smores pie and it is very popular at church. It has a graham cracker base, a ganache filling, and a whipped gelatin and sugar topping that you brown with a blow torch. The recipe is now behind a paywall, so I am not sure if I can share it. Here is the problem: The filling is 1 cup cream 7 oz milk chocolate 1 egg Heat the cream, pour over chocolate, let melt, add egg. Pour into crust then bake. I forgot the egg. Because I am taking it to church tomorrow I don't want to cut into it. What does the egg do? Is it OK? The filling doesn't set quite as thick as a truffle, but definitely not like a chocolate cream pie. But I guess I am worried it will be like eating a truffle in a pie. Is that a bad thing??? Edited January 27, 2018 by LuvToRead Quote Link to comment Share on other sites More sharing options...
kiana Posted January 27, 2018 Share Posted January 27, 2018 You've already made it? It's set? Take it anyway. Tell people it's exactly what you intended and usually nobody will know. :) 1 Quote Link to comment Share on other sites More sharing options...
LuvToRead Posted January 27, 2018 Author Share Posted January 27, 2018 Normally I wouldn't care, but it is going to be auctioned off. I think it will be fine, just denser than normal. I am not concerned about it not setting, after all cream and chocolate can be chilled and rolled into truffles. How can you go wrong with cream and chocolate??? I guess I think it may be too set, maybe too rich. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted January 27, 2018 Share Posted January 27, 2018 My guess it will be fine. Are you willing to share the whole recipe? It sounds like a recipe DH loved at a local restaurant and he was so bummed to learn they'd stopped offering it! Quote Link to comment Share on other sites More sharing options...
solascriptura Posted January 27, 2018 Share Posted January 27, 2018 I think that it will be runnier than usual. The egg keeps things together. I don't believe that the taste will be very different though. Quote Link to comment Share on other sites More sharing options...
LuvToRead Posted January 27, 2018 Author Share Posted January 27, 2018 It's really simple. Your favorite graham cracker crust recipe. Filling: 1 cup cream 7 oz milk chocolate 1 egg Heat cream, pour into chocolate, let it a minute or 2, stir til melted. Add egg and pour into graham cracker crust. Bake at 350 for 30 minutes. Let cool a bit before making topping. Topping: 1/2 c water, divided 1/4 c corn syrup 3/4 c sugar 1 tsp gelatin Put 1/4 c water and gelatin in bowl of stand mixer to soften gelatin. In saucepan, add remaining 1/4 c water, sugar, and corn syrup. Cook until mixture reaches 260 degrees. With mixture on low, and using the whisk attachment, slowly add sugar syrup. When all the syrup is added, mix on high until about doubled in size. Spread over filling, and put in fridge When pie has chilled, brown the top with a blow torch. I do add small amount of salt to filling and topping. Honestly, this is not my favorite pie, but I make terrible pie crusts, so this is easy for me. People seem to enjoy it. 1 Quote Link to comment Share on other sites More sharing options...
LuvToRead Posted January 28, 2018 Author Share Posted January 28, 2018 I peeled back a bit of the topping, and stuck a toothpick in the filling. It is very fudge-like and tastes delicious. I think this egg is meant to keep the filling a bit more fluid, rather than like eating a piece of fudge. I am going to go with it! 3 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted January 28, 2018 Share Posted January 28, 2018 I peeled back a bit of the topping, and stuck a toothpick in the filling. It is very fudge-like and tastes delicious. I think this egg is meant to keep the filling a bit more fluid, rather than like eating a piece of fudge. I am going to go with it! Any report/update? "This is a Pudding Type Pie from the Smores Era. In the late 20th century, many "dessert crossovers" were created, of which this pie is a good example. A s'more was traditionally a warm campfire treat but as you see here, this pie is cold. You can expect to see it fetch $15 to $25 at auction." :D 2 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted January 28, 2018 Share Posted January 28, 2018 I'd probably like it better this way. Anything that moves in the direction of fudge is a good thing, generally speaking. 2 Quote Link to comment Share on other sites More sharing options...
LuvToRead Posted January 29, 2018 Author Share Posted January 29, 2018 The person who bought it said it was delicious. My daughter got a piece, and said it was fine. I think it went for $50, but I am not sure. Thanks for everyone's advice! 2 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted January 29, 2018 Share Posted January 29, 2018 The person who bought it said it was delicious. My daughter got a piece, and said it was fine. I think it went for $50, but I am not sure. Thanks for everyone's advice! That is so cool! $50 is awesome! 1 Quote Link to comment Share on other sites More sharing options...
Familia Posted January 29, 2018 Share Posted January 29, 2018 (edited) ... But I guess I am worried it will be like eating a truffle in a pie. Is that a bad thing??? There is nothing that could be bad about something that ended like a truffle=) Great auction results! Edited January 29, 2018 by secretgarden 1 Quote Link to comment Share on other sites More sharing options...
LuvToRead Posted January 29, 2018 Author Share Posted January 29, 2018 That is so cool! $50 is awesome! There is nothing that could be bad about something that ended like a truffle=) Great auction results! Thanks! I not sure why I was concerned about eating truffles in pie form. It sounds silly to even think about now! Quote Link to comment Share on other sites More sharing options...
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