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.
- 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!