Mallomar Pie

Ingredients

• For the crust:
• 7 ounces of graham crackers, pulverized into crumbs
• 1 ounce granulated sugar
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted
• For the filling:
• 5 ounces egg whites, room temperature
• Pinch of salt
• 9 ounces granulated sugar, divided
• 2 ounces light corn syrup
• 1 ounce water
• 1/2 ounce powdered, unflavored gelatin, bloomed in 1 ounce cold water
• 1 tablespoon vanilla extract
• For the glaze:
• 6 ounces dark chocolate, melted
• 3 ounces heavy cream, warmed

Directions

1. Make the crust: Combine the graham cracker crumbs, sugar, and salt in a large bowl, then pour in the melted butter and fold everything together with a spatula. Tip the crumbs into a 9-inch pie plate, spread them across the base and up the sides, and use your fingers to press them into a proper crust. Let it chill for at least 20 minutes.
2. Make the filling: Add the egg whites, salt, and 2 ounces (about 1/4 cup) of sugar to the bowl of a stand mixer with the whisk attached. Mix on medium until the whites look frothy but not foamy, then turn the mixer off. Put the remaining 7 ounces (about 1 cup) sugar, corn syrup, and water in a medium saucepan. Use a pastry brush dipped in clean water to rinse any sugar from the sides of the pan, then set the pan over medium heat with a thermometer in place. Cook the syrup until it reaches 240 degrees F. Stir in the bloomed gelatin until combined. Start the mixer again on medium and whisk the egg whites until they are thick and shiny, about 1 minute, taking care not to go too far. Turn the speed to high, then slowly stream in the hot sugar mixture. After all of it is in, keep whisking on high for approximately 10 minutes, until the marshmallow stands in stiff peaks. Spoon the filling into the pie shell and chill for 4 hours.
3. Make the glaze: Warm the chocolate in the microwave in 15 second bursts, stirring after each one. When the chocolate is nearly melted, add the warmed heavy cream, then keep microwaving and stirring until the glaze is smooth and glossy. Pour it over the chilled pie, then chill the pie again for another 20 minutes. Serve up to 1 day after making.