spiked s'mores pie recipe

Bourbon gives the pie its boozy flavour, but feel free to leave it out since it does not change the consistency of the set ganache.
















Ingredients:
Crust:
1 1/4 cup graham-cracker crumbs
1 Tbsp sugar
pinch of salt
1/4 cup butter, melted

boutbon ganache:
2 cups double cream
300g semi sweet chocolate
1/4 cup pluss 4 tbsp bourbon

Marshmallow meringue:
3 egg whites
1/2 tsp vanilla extract
pinch of salt
1/4 cup sugar
1 jar of marshmallow fluff
2 1/2 cup mini marshmallows

chocolate bar for garnish
1 whole graham cracker for garnish


Method:
1. whisk together crumbs, sugar and salt in a medium bowl, add melted butter and stir until the mixture resembles wet sand. press into the bottom of a pan. set aside

2. heat the heavy cream in a large saucepan over medium heat until hot not boiling! remove cream from heat and add chocolate, let it stand for 3 minutes, whisk the chocolate until melted and mixture is completely smooth. whisk in the bourbon. pour over the graham cracker crust and put in fridge for several hours until set.

3. beat the egg whites, vanilla and salt at high speed until foamy. Gradually add sugar one tbsp at a time, beat until stiff speaks form. beat in 1/4 of the fluff at a time and then fold in mini marshmallows with a spatula. heap meringue in the middle of the pie and swirl with the back of a spoon. brown with a kitchen torch, you may also brown in the oven on broil.

4. keep refrigerated, garnish with a chocolate bar and cracker.