Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #55- Chocolate S’mores with Cherry Jubilee Sauce January 24, 2013

Note to self: Always read recipe ahead of time and plan accordingly.

Truly, I loved the idea of this pie because s’mores just scream FUN!.  Who doesn’t love a s’more- whether you are camping or making one with graham crackers smothered with Nutella and Marshmallow Cream?

Travis and I had invited one of our favorite, FUN! work colleagues over for dinner. We both have had the pleasure of collaborating with the amazingly talented and always jovial John Warfel. Travis and John worked together when they were at Wirestone and more recently, John and I have worked together on product photo shoots for Scentsy. It’s always a good time when you are assigned to work on a project with J5.

Nothing like a fine meal and a good pie to impress a self-proclaimed sweet tooth. John was familiar with the 2010 Pie Project, so he came in with some high expectations. Needless to say, I pulled out all the stops for this guest and his family.

I pulled out my go-to pie book, Pie by Ken Haedrich and found this FUN! recipe. Back in 2010, I made the base recipe, Chocolate Mousse Chiffon Pie as my Pie #12. This one for Pie #55- Chocolate S’mores Pie with Cherry Jubilee Sauce just had a few more steps added to the recipe.

Pie #55- Chocolate S'mores Pie recipe

Chocolate Mousse Chiffon Pie Recipe

Home made graham cracker crust

Home made graham cracker crust

Coffee, butter and melted chocolate mixture

Coffee, butter and melted chocolate mixture

Whisking in the egg yolks after the mixture has cooled.

Whisking in the egg yolks after the mixture has cooled.

Close up of the texture

Close up of the texture

Stiff beaten egg whites + sugar

Stiff beaten egg whites + sugar

I actually had to heat up the mousse a bit since it got so cold during the cooling off process.

This mousse got too cold, thanks to the frigid air temperatures outside. I had to heat it up on the stove top in order to get it smooth enough to mix it with the egg/sugar mixture.

Now it's time to whip the cream

Now it’s time to whip the cream

Now ready to mix the whipping cream in with the new mixture.

Now ready to mix the whipping cream in with the new mixture.

Cold marshmallows in my refrigerator

Cold marshmallows in my refrigerator

Adding the cold marshmallows to the mousse chiffon

Adding the cold marshmallows to the mousse chiffon

The chocolate mousse chiffon now in the graham cracker pie shell topped with mini chocolate chips.

The chocolate mousse chiffon now in the graham cracker pie shell topped with mini chocolate chips.

My pie "quick set" method. Thanks to Mother Nature's 8 degree day.

My pie “quick set” method. Thanks to Mother Nature’s 8 degree day.

Ready to eat!

Ready to eat!

The Warfel family!

The Warfel family!

Alex Warfel's pie art!

Alex Warfel’s pie art!

The blackboard wall in our dining room. LOVE this!

The blackboard wall in our dining room. LOVE this!

Pie #55- Chocolate S'mores Pie with Cherry Jubilee Sauce. Happy Leftovers!

Pie #55- Chocolate S’mores Pie with Cherry Jubilee Sauce. Happy Leftovers!

Personal Notes:

  • The other title for this pie could be, Pie #55- the FOUR Hour Pie.Why I didn’t reread my own previous post on Pie #12- Chocolate Mousse Chiffon Pie is beyond me. My personal notes on that post say it all, “Making this pie was a little time-consuming.  It took me a couple of hours from start to finish with some down time interspersed while I waited for the fudge sauce to congeal.  Once completed, it still needed at least 4-6 hours in the refrigerator to completely “set”.  So, if you plan on making this pie, give yourself plenty of time.”  If you count the grocery shopping, all the prep work, the home made graham cracker crust, the melting, cooking, cooling  and waiting plus the extra steps that turn this into a Chocolate S’mores Pie with Cherry Jubilee Sauce, give yourself about four hours.
  • Oh, yeah, the four hours doesn’t count for the fact the recipe wants you to let the mousse chiffon sit for at least 6 hours or overnight. THAT didn’t happen. There happened to be sub-zero temperatures outside that day and I did a pie quick freeze on my patio two hours before our guests arrived. My pie was able to “set” with mother nature’s helping hand.
  • Is it worth it? YES, definitely! And the Cherry Jubilee Sauce on top is pretty out of this world!
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