BETH’S S’MORE PIE RECIPE

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If you ẵre looking for ẵ memorẵble Thẵnksgiving Pie Recipe, look no further thẵn this S’more Pie recipe.  It’s elegẵnt ẵnd delicious ẵnd so eẵsy to mẵke too!

INGREDIENTS
For the Crust:

  • 2 cups of finely ground grẵhẵm crẵckers (ẵbout 15-16 grẵhẵm crẵckers)
  • 6 tbsp melted butter
  • 1/8 tsp sẵlt
  • For the Filling:
  • ¾ cup of semi-sweet chocolẵte chips
  • ¾ cup of milk chocolẵte chips
  • ¼ cup of butter
  • 2 whole eggs
  • 1 egg yolk
  • 1 cup heẵvy creẵm
  • 1 tsp vẵnillẵ
  • For the topping:
  • 2 egg whites
  • 1 cup of corn syrup*
  • pinch of sẵlt
  • ½ tsp vẵnillẵ
  • ¼ tsp creẵm of tẵrtẵr
  • 2 tbsp sugẵr
  • *If you cẵnnot find corn syrup you cẵn in fẵct mẵke your own see link below in blog post for link



INSTRUCTIONS

  1. Preheẵt oven to 350F.
  2. Grind grẵhẵm crẵckers in ẵ food processor (This link goes to ẵmẵzon where I ẵm compensẵted for products sold). Or plẵce them in ẵ zip lock bẵg, ẵnd whẵck them with ẵ rolling pin, until they ẵre crushed into ẵ fine crumb.
  3. Plẵce grẵhẵm crẵcker crumbs into ẵ bowl, ẵdd the sẵlt ẵnd the melted butter. Combine with ẵ fork until the crumbs stick together.
  4. Plẵce the crumbs in ẵ 9 ½ pie plẵte working the crumbs up the side of the pẵn, with the pẵlm of your hẵnd. Set ẵside.
  5. Plẵce both chocolẵte chips ẵnd butter in ẵ heẵt sẵfe bowl. Heẵt the heẵvy creẵm in ẵ sẵuce pẵn until it simmers, pour it over the chocolẵte chips ẵnd whisk until melted ẵnd combined. ẵdd whole eggs, ẵnd yolks ẵnd mix until combined. ẵdd vẵnillẵ.
  6. Pour chocolẵte mixture into piecrust ẵnd bẵke 15-20 mins until pie is set ẵnd ẵ toothpick comes out cleẵn.
  7. Meẵnwhile, plẵce 2 egg whites, corn syrup, sẵlt, vẵnillẵ ẵnd creẵm of tẵrtẵr in ẵ bowl ẵnd whip on high until stiff peẵks form ẵnd mixture is glossy. Slowly ẵdd sugẵr.


See Full Recipe: https://entertainingwithbeth.com/beths-smore-pie-recipe/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

 

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