Molly's S'mores Ice Cream Pie features all the tastes of your preferred campfire confection in one yummy dessert!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh embraces her nation life and makes dishes inspired by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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S'mores Ice Cream Pie
DISH THANKS TO MOLLY YEH
Level: Intermediate
Overall: 8 hr 50 minutes (includes cooling and freezing times).
Active: 50 min.
Yield: 2 9-inch pies.

Active ingredients.

Crust:.

1 cup (2 sticks) unsalted butter.
30 (double-square) graham crackers.
1/2 teaspoon kosher salt.
2 1/2 cups store-bought fudge sauce.

Toasted Marshmallows:.

16 large marshmallows.

No-Churn Ice Cream:.

2 cups (480 grams) whipping cream, cold.
One 14-ounce can sweetened condensed milk, cold.
One 7 1/2- ounce container marshmallow creme, cold.
1 teaspoon vanilla extract.
1/4 teaspoon kosher salt.

Topping:.

1 chocolate bar, to shave, for garnish.

Instructions.

For the crust: Place the bowl of a stand mixer in the fridge to chill.

In a small pan, melt half the butter over medium-low heat. Cook, swirling sometimes, up until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature level.

In a food mill fitted with the blade attachment, include half of the graham crackers and salt. Process into fine crumbs. Include the cooled brown butter and process till the mix begins to clump. Discard the graham cracker mixture into a pie meal. Utilizing the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for thirty minutes to firm up, or continue with the next action.).

Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn't be hot). Put the fudge over the graham cracker crust and, utilizing a balanced out spatula, gently spread out the fudge in an even layer on the bottom and up the sides of the crust. Location in the freezer for 1 hour till company.

Repeat the process for the brown butter graham cracker crust and fudge application for the second pie.

To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and pre-heat the oven to broil. Area the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Eliminate from the oven to cool entirely, then location in the freezer while you make the ice cream.

To make the ice cream: In the cooled bowl of the stand mixer fitted with the whisk attachment, beat the whipping cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to completely combine, 30 seconds (it's a-okay if there are little bits of marshmallow in the cream). Working rapidly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the 2nd pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze up until extremely firm, a minimum of 6 hours or as much as overnight. Shave the chocolate on top to garnish. Slice and serve right away.

Propane gas torches are highly combustible and should be avoided heat, open flame and extended direct exposure to sunshine. They need to be utilized only in well-ventilated locations. Follow torch producer's instructions for usage.

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Molly Yeh's S'mores Ice Cream Pie|Lady Satisfies Farm|Food Network.