Hetal Vasavada’s S’mores Pie

Directions

1. Preheat oven to 375°. In a small bowl, combine graham cracker crumbs, sugar and salt. Add butter and blend well. Press onto the bottom and up the side of an ungreased 9-in. pie plate. Bake until lightly browned, about 8 minutes. Cool completely.
2. For the custard, in a large bowl combine egg yolks, sugar, cornstarch, and salt. Whisk for 5 minutes until thick and lemon-colored.
3. In a small heavy saucepan, combine milk, cocoa mix and vanilla. Bring to a simmer. Whisk a small amount of hot mixture into the egg yolks mixture. Return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate chips and marshmallows until smooth. Strain through a sieve into a bowl. Cool 15 minutes, stirring occasionally.
4. Press plastic wrap onto surface of custard. Refrigerate until cold, about 30 minutes.
5. Meanwhile, in a heatproof bowl of a stand mixer, whisk egg whites and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes.
6. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Add vanilla and salt; mix well. Using a torch, brown the top of the meringue. Stir to incorporate; repeat browning 3-4 times or until flecks of burnt meringue are well distributed. Add to a piping bag fitted with a large star tip; set aside.
7. To assemble, whip heavy cream until stiff peaks form. Stir chilled custard and fold in the whipped cream. Spoon or pipe into graham crust. Pipe meringue topping over custard. Hold torch flame about 2 in. above surface and rotate it slowly until meringue is evenly browned. Refrigerate at least 4 hours before serving.