Today With Chef Rocky Dunnam – Texas Smores Pie

News

We have Chef Rocky Dunnam here with us from Nineteen 49 Catering.

He’s showing us how to make Texas Smores Pie.

INGREDIENTS:

14 OZ MILK CHOCOLATE; CHIPS
3/4 CUP HEAVY CREAM
1 EA 9-INCH GRAHAM CRACKER CRUST
20-30 EA MINI MARSHMALLOWS
4 OZ PECANS; CHOPPED

PROCEDURE:

1. PUT CHOCOLATE AND CREAM INTO A MICROWAVE SAFE BOWL
2. MICROWAVE IN 1 MINUTE INTERVALS UNTIL CHOCOLATE IS MELTED AND SMOOTH
3. POUR MIXTURE “GANACHE” INTO PREPARED PIE CRUST
4. REFRIGERATE TO SET FOR 4 HOURS (OR OVERNIGHT)
5. PREHEAT BROILER (OR USE KITCHEN TORCH)
6. PLACE MARSHMALLOWS ONTO SET PIE
7. BROIL UNTIL MARSHMALLOWS ARE GOLDEN BROWN (ABOUT 1 MIN)
8. LET PIE SET AGAIN IN REFRIGERATOR (ABOUT 2 HOURS)
9. ENJOY!

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