Pumpkin S'mores Pie

Tonight I made a Pumpkin S'mores Pie.  It was amazing.  All of the flavors really came together.  It was both pumpkiny and s'moresy, but not overwhelmingly one or the other.  Having come up with the recipe on my own, I am very proud of this pie as it is quite possibly the best pie I have ever made.  If the American Pie Council has a Pumpkin Pie Contest at the Illinois State Fair again this year, I may enter it.

Crust:
1 package cinnamon graham crackers (9 crackers)
2 tablespoons brown sugar
7 tablespoons melted butter
Pulse together in a food processor, press firmly into pie plate, bake at 350 degrees for 5 minutes.

Chocolate:
5 ounces dark chocolate
2 tablespoons of heavy cream
2 tablespoons of light corn syrup
Melt chocolate and cream together, stir in corn syrup, and pour into slightly cooled crust.

Pumpkin:
1 1/2 cups of canned ILLINOIS pumpkin
3/4 cup heavy cream
3 egg yolks
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Mix together, pour over chocolate into crust, bake at 425 degrees for 15 minutes, then at 350 degrees for another 40 minutes.  Let cool, then refrigerate for 2 hours.

Meringue:
3 eggs whites
1/3 cup of sugar
pinch of salt
7 ounces of marshmallow creme
Beat egg whites, sugar and salt to stiff peaks.  Stir 1/3 into marshmallow creme, then fold in the other 2/3.  Spoon onto pie and use a kitchen torch to "toast" the meringue.

If you enjoy this pie as much as I do, and you live in Illinois, go here to sign a petition to make Pumpkin Pie the Illinois State Pie.

Piece out!

Justin