PIE RECIPE: Iowa State Fair Blue Ribbon Contest

Posted on: 10:00 am, August 18, 2012, by , updated on: 12:09pm, August 17, 2012

pillsbury

Pillsbury Pie Baking Championship

Pamela Reynolds of Norwalk, 1st Place, 2012 Iowa State Fair

 Rustic S’more Pie

 Crust:

1 Pillsbury Refrigerator Pie Crust

7 whole graham crackers (reserve 1 teaspoon for topping)

2 tablespoons packed light brown sugar

1/4 cup (1/2 stick) unsalted butter, melted

 Chocolate Filling:

2 eggs, room temperature

3/4 cup buttermilk

3/4 cup heavy whipping cream

2 ounces cream cheese

2 tablespoons granulated sugar

2 pinches salt

1/2 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1 tablespoon unsweetened cocoa powder

 Marshmallow Topping:

3 large egg whites

3 tablespoons corn syrup

3/4 cup granulated sugar

1/8 teaspoon salt

1/2 teaspoon unflavored gelatin

1/2 teaspoon pure vanilla extract

1. Crust: Heat oven to 400 degrees. Press 9-inch Pillsbury refrigerated pie crust into the bottom of the 9-inch cast iron skillet or pie plate. Grind graham crackers in food processor until fine crumbs are formed. Transfer to bowl and mix in the brown sugar and melted butter. Layer on top of Pillsbury pie crust. Bake in 400 degree oven for 10 minutes or until crust is slightly brown. (Cover crust with tin foil to bake.) Cool for 10 minutes.

 2. Chocolate Filling: Reduce oven temperature to 350 degrees. Beat eggs in a small bowl; set aside. Combine buttermilk, cream, cream cheese, sugar and salt in a medium saucepan over medium heat until simmering. Remove room heat and add vanilla, chocolate chips and cocoa powder; stir until combine and smooth. Stir one cup of the chocolate mixture into the beaten eggs, stir the egg mixture and add it back into the saucepan to chocolate mixture. Pour filling into the cooled pie crust. Bake at 350 degrees for 30 minutes. It should look glossy. Cool completely on a wire rack.

 3. Marshmallow Topping: Bring 1-inch of water (in the bottom of a medium saucepan) to a simmer. Combine egg whites, corn syrup, sugar, unflavored gelatin and salt in a metal bowl that can sit on top of the saucepan. Whisk constantly in the metal bowl over simmering water until sugar is dissolved and eggs have reached 160 degrees (3 to 5 minutes, do not overcook, as the eggs could scramble). Pour mixture and vanilla into the bowl of a stand mixer fitted with wire whisk attachment and beat on high speed until fluffy, about 5 minutes and set aside.

 3. Heat broiler. Spoon marshmallow topping on cooled pie and sprinkle lightly with 1 teaspoon of reserved finely ground graham cracker crumbs. Broil until topping is slightly brown, 2 minutes on high (watch carefully).