Seaneen's Sunnyside Kitchen

About a million years ago I spent the Summer working in an American Summer camp (Camp Danbee).

It was a total culture shock, we worked like dogs, had some great craic and got to try food that was new to wee girl from Belfast.

One of my favourite things were S’mores. Digestive biscuits/Graham crackers sandwiching chocolate and a toasted marshmallow. How could you not love this.

They popped into my head and I decided to try a more grown up version. This pie has a biscuit crumb base, rich chocolate filling and toasted marshmallow topping. Yes, it’s incredibley rich, but a little piece for a special occasion will do no harm.

Serves 8

Ingredients

For the base

12 Digestive biscuits (bashed to fine crumbs, either in a food precessor or in a bag with something heavy)

100 Grams Butter (melted and allowed to cool)

For the filling

300 ml Double cream

225 Grams Chocolate (I used half dark and had milk chocolate, but into small pieces)

3 Eggs (whisked)

Topping

200 Grams Marshmallows (mini marshmallows are best, I couldn’t find them so cut normal one in half)

Method

• Lightly grease a 9 in (loose bottomed pie dish)
• Preheat oven to 180 degrees
• Mix the biscuit crumbs and melted butter together and press around the sides and base of your pie tin (push with the back of a spoon to make sure it’s firmly packed in
• Bake for 10 minutes and allow to cool
• Put the chopped chocolate into a large bowl. Heat the cream until just before boiling and then pour over the chocolate and whisk until the chocolate has melted.
• Allow to cool for 5 minutes (if you don’t allow it to cool a little first the eggs with cook as soon as it hits the mix). Whisk in the eggs quite thoroughly and bake for 25 minutes, before removing from the oven and allow to cool
• Spread the marshmallows across the top of the pie. If you have one of those chefie little blow torches you can use this to toast the marshmallows. If not put the pie under a hot grill and watch carefully so that it doesn’t burn