This is my very first shoot with my brand spanking new 5D Mark II and a my 100mm Macro L. I’m so in love!!!
Adapted from this recipe.
Crust:
1 package of graham crackers
5 tablespoons unsalted butter, melted
1/4 cup sugar
Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
Topping:
4 egg whites
Dash of salt
7 oz. jar marshmallow creme
Directions:
For Crust:
Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, and sugar and press on bottom and up side of a spring form pan. Bake until crisp, about 15 minutes, and cool on a rack.
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
For Topping:
Beat egg whites with salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread meringue on the pie, make peaks with the spatchula or the back of a spoon. Broil to darken, or use a kitchen torch.
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