Seaports & S’mores

3.1.17

Happy March! Spring is beginning to be sprung and I am loving it! Light jackets, one or two less layers, sign me up.  A week ago we celebrated my husband, Phil’s, birthday, which I used as an obvious reason to bake something new. Enter: S’mores Pie. Then I took my husband out for a day celebrating all things him, incorporating some of his favorites, including bourbon, Mexican food, Taylor Swift, and me of course!

This pie was a project that was super simple, looks impressive and came out exactly how I wanted! Not to mention the fact I got to use my tiny awesome brûlée torch.  Nothing like toasted marshmallows for your birthday. Did I mention it’s so scrumptious I made a few mini versions to eat myself? 

A good chocolate pudding can really turn your day around. And it’s a no-bake situation.  It takes a little patience to let it thicken and cool, but once it’s ready, the day instantly improves.  I made this S’mores Pie in lieu of a cake this year, but still busted out my favorite “P” candle. I let Phil take the pie to the office and it was scraped clean, a good sign.

What’s so nice about this is all the components are super easy to make, and if it’s really hot out, this crust can be no-bake by simply mixing all the ingredients and freezing for a few hours.

Are s’mores one of your favorite flavor combos? Well guess what, I’m so honored to have this recipe posted on TheFeedFeed! Click the link to see the feature along with a handful of other painfully appetizing looking s’mores themed desserts from around the blogging world!

Putting this outfit together wasn’t hard necessarily, but it was super satisfying.  The color scheme along with my ability to wear a denim jacket in February, the best!! We strolled around the South Street Seaport and it was cool but comfortable and after we made our way through the pop-up Taylor Swift Museum (he loves her so much) I handed Phil the camera, especially before our bourbon tour….. Excuse the excessive amount of pictures, the lighting and colors of everything together made me so happy.  And any time there are more than three pictures where my face doesn’t look insane I take advantage of it.

Want something to do in NYC? Take the ferry from lower Manhattan to Brooklyn and wander around DUMBO. It’s one of my favorite places, there are two bourbon distilleries if you’re willing to walk a bit, as well as a bunch of great places to eat, grab ice cream and ride a carousel.

Who knew these loafers from H&M would last so long?? I still love them!!!

Let’s hope we don’t get too cold anymore, this weather spoiled the whole city. It was so nice to have a day together. We always have a conversation on our birthdays about turning a year older, but honestly, it keeps getting better.

Blouse (old) / Stitch Fix Just Black Olive Skinny Pants (similar) / H&M Denim Jacket / H&M Loafers

S’Mores Pie

Ingredients

For the Crust

• 1 1/2 packages of graham crackers, crushed
• 1/4 cup sugar
• 5-6 Tbsp unsalted butter, melted

For the Pudding

• 2/3 cup sugar
• 1/4 cup cocoa
• 3 Tbsp cornstarch
• 1/4 tsp salt
• 2 1/4 cup milk
• 2 Tbsp butter
• 1 tsp vanilla

For the Marshmallow Frosting

• 4 egg whites
• 1 cup sugar
• 1/4 tsp cream of tarter
• pinch of salt

Instructions

For the Crust

• In a medium bowl, mix together all crust ingredients until they begin to clump up and come together
• Pour into 9″ pie dish and with the bottom to a glass lightly press graham crackers into bottom and edges of dish, making sure it’s packed and covering all of the dish evenly
• Bake at 350 for 8 minutes, or freeze for 1-2 hours for a no bake crust
• If baking, allow to cool before adding filling

For the Pudding

• In a medium saucepan, whisk together all dry ingredients
• Slowly pour in milk and continue to whisk
• Place over low-medium heat whisk constantly until it begins to thicken, this will take about 10 minutes, but keep the flame low or it will burn and/or not thicken properly
• Once thickened (once it happens it will happen fast), remove from heat and whisk in vanilla and butter
• Continue to whisk until butter is melted in, pour into pie crust, place plastic wrap directly onto pudding to prevent skin and chill for at least two hours, up to overnight

For the Marshmallow Frosting

• Bring a large pot, filled with about 1-2″ of water to a simmer
• In the bowl of your stand up mixer, whisk together all your frosting ingredients
• Place bowl over simmering water and whisk constantly, until sugar is dissolved and egg whites reach around 120 degrees
• Remove bowl from water and with a whisk attachment on your mixer, beat about 5 minutes until firm peaks form
• Scoop frosting into piping bag with a good portion of the tip cut off and dollop on top of chilled pie
• Take a small kitchen torch and carefully brown the marshmallow frosting
• Enjoy immediately

P.S

*I’d recommend not topping with frosting until you plan on serving. The pie holds surprisingly well in the fridge, but that burnt marshmallow camp fire goodness is lost within 24 hours

Pudding from Bunny’s Warm Oven
Marshmallow Frosting adapted from Baking Mischief