This week celebrity chef Graham Elliot, who joins the Judges’ Table on Top Chef Season 14, is guest editing The Feast! Keep an eye out for exclusive recipes and tips straight from Graham, and Like The Feast and Bravo on Facebook so you never miss an update.
I'll take any excuse to get graham crackers, marshmallows and chocolate together! These flavors work so well, and turning them into a pie makes s'mores a lot easier to serve and consume than the messy "melt on your hand" style that we all enjoy during the summer and early fall. Check out my recipe for S'mores Pie right here:
S’mores Pie (Serves 8)
Graham cracker crust ingredients:
1 1/2 cups graham cracker crumbs
1/4 cups light brown sugar, packed
1/2 tsp cinnamon
1 tsp salt
7 tbsp unsalted butter, melted
Directions: Stir graham cracker crumbs, brown sugar, cinnamon and salt together in a large bowl. Add melted butter and stir with a fork. Press mixture into the bottom and up the sides of a 9-inch pie plate. Make sure to press hard so the crust will be compact. Chill pie crust for at least one hour before filling.
Chocolate pastry cream ingredients:
1 cup sugar
1/2 cup all purpose flour
3 cups whole milk
3 oz. bittersweet chocolate, chopped
4 egg yolks
1 tbsp butter
1 1/2 tsp vanilla extract
2 tsp salt
Directions: In a medium saucepan, combine sugar and flour; gradually whisk in milk and chopped chocolate. Stirring constantly, cook over medium-high heat until thickened and bubbly. Continue to cook for 2 minutes more. Remove from heat. Slowly pour 1 cup of milk into the yolks, whisking constantly so as not to scramble them. Pour heated yolks back into the saucepan and bring to a gentle boil once again. Cook and stir for 2 more minutes. Remove from heat and stir in butter and vanilla. Pour warm filling into prepared graham cracker crust and allow to chill.
1 1/4 cups and 2 1/2 tbsp granulated sugar
1/4 cup and 1 tbsp water
3 large egg whites, room temperature
Directions: Make a sugar syrup by combining 1 1/4 cups sugar and water in a medium saucepan and heating over medium heat to 220°F, stirring at first to dissolve the sugar. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until they begin to look foamy, then gradually add the remaining 2 1/2 tbsp. of sugar. Increase the speed to medium-high and whip until the whites form soft peaks. With the mixer running, slowly add the sugar syrup, making sure to pour it down the side of the bowl, avoiding the whisk. Continue to whip until stiff peaks form and the bowl is cool to the touch.
Assembly: Pile meringue over the chilled chocolate pastry cream, making sure it touches the crust all around. Using a blowtorch, carefully brown the meringue, adjusting the flame to ensure even browning. Serve immediately.
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