Christian Carlisle, chef and owner at Blue Collard, shares with us his take on this season’s favorite treat. Try this ultimate s’mores update for yourself. You’ll be glad you did.
Blue Collard S’mores Pie
1 Chocolate Oreo Pie Crust
In a mixing bowl, blend together;
>> 4 Oz. Softened Cream Cheese
>> 2 Cups Powder Sugar
>> 4 Oz. Frozen Whipped Cream
On a stovetop, over low heat mix together;
>> 1 Tablespoon Vanilla
>> 2 Oz. Melted Butter
>> 1/3 Cup Cocoa Powder
Blend the mixture in the bowl and stovetop together,
pour into Oreo pie crust, and freeze.
For Buttercream Marshmallow Icing:
>> 7 Oz. Pack Marshmallow Fluff
>> 1 ¼ Cup Powder Sugar
>> 1 Cup Softened Butter
>> 1 Teaspoon Vanilla
In a stand mixer combine and whip for five minutes
>> Fold in a package of crushed Graham Crackers
>> Thoroughly top the marshmallow butter creme with
Miniature and Large Marshmallows
>> Using a torch caramelize the marshmallows and
chill until ready to serve.
Recipe courtesy of Christian Carlisle and Blue Collard
