Makes one 8-inch (20-cm) cake. The graham cracker crust is treated to a beautiful caramel coating here, making it even more crunchy and addictive. The crust is then topped with a fudgy double chocolate brownie and a marshmallowy meringue top. I bet you’ve never done S’mores like this before!
Melt the first measure of butter, salt and brown sugar together in a saucepan over medium heat. Whisk to form a smooth butter-sugar mix. Let the mix come to a boil and let it boil over medium heat for 2–3 minutes.
While the butter sugar mix is cooking, line a quarter sheet pan (9 x 13 inch) with parchment paper, and place the crackers in one layer to fit the pan.
Pour the hot melted butter sugar mix evenly over the crackers (you can use a spatula to spread the mix evenly). Transfer to the oven and bake for 10 minutes (you should see bubbling along the edges of the pan). Remove from the oven and let it cool down completely until the toffee hardens. Break the butterscotch graham crackers into squares.
Place these butterscotch graham crackers in a food processor and process the crackers into fine crumbs. Add the second lot of melted butter to the graham cracker crumbs and pulse to mix.
Butter an 8-inch springform pan, line the bottom of the pan with parchment paper and dust the sides with flour. Press butterscotch graham cracker crumbs into the bottom of the 8-inch springform pan to form a crust. Freeze for about 30 minutes—1 hour to let the crust harden.
Fudgy Brownie Layer
Preheat oven to 350°F (180°C).
Melt the chocolate and butter in the microwave in 30 second bursts (remember to stir in between to prevent the chocolate from burning). Let the chocolate butter mix cool down, while you get the rest of the ingredients ready.
Add the sugar, salt and vanilla, and whisk to combine. Next, add the eggs—one egg at a time, whisking each one really well before adding the next. Add the flour and chocolate chips and fold it in until just combined. Pour the batter into the pan, over the frozen butterscotch graham cracker crust and bake the brownie layer in the preheated oven for 20 minutes. The brownie layer should still be fudgy and soft in the middle. Remove from the oven and let it cool down to room temperature, about 4 hours depending on the ambient temperature.
Gently remove the brownie pie from the springform pan and chill in the fridge, covered, at least overnight (6 – 8 hours).
Make the meringue topping just before serving the s’mores pie.
Bring a little water to a boil in a saucepan. Lower the heat to bring it to a simmer.
Combine the egg whites, sugar, salt and cream of tartar in a clean, dry metal bowl. Place the metal bowl over simmering water (be careful not to let the water mix with your egg whites), and whisk continuously to dissolve the sugar in the egg whites, about 5–10 minutes (you can check if the sugar has dissolved by rubbing some of the egg whites between your fingers—if the sugar has dissolved the egg whites will be smooth, if it feels gritty, it’s not there yet).
When the sugar has completely dissolved, remove the egg whites from the double boiler and whisk them on high, using a whisk attachment (hand mixer or stand mixer)—until doubled in volume and the egg whites are thick and glossy, and the bowl is cool to the touch. Add the vanilla and whisk in for 1 minute. The meringue is now ready to be used immediately.
Serving the Pie
Pile the meringue on top of the brownie (or you can pipe it instead), and use a blowtorch to caramelize the meringue. Alternatively, turn on your broiler and broil the meringue for a few minutes until the surface caramelizes.
Serve immediately with chocolate sauce (optional).
Recipe from The Flavor Bender by Dini Kodippili
S’mores Brownie Pie https://www.theflavorbender.com/fudgy-butterscotch-smores-brownie-pie/