Mallomar Pie Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
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
In a large bowl, toss the graham cracker crumbs, sugar, and salt together. Add the butter and stir with a spatula to combine. Line the bottom and sides of a 9-inch pie plate evenly with the mixture and press it with your fingers to bring the crust together. Chill for at least 20 minutes.
In the bowl of the stand mixer fitted with a whisk attachment, place the egg whites, salt, and two ounces of sugar. Turn the mixer to medium speed until the egg whites become frothy , then stop mixer. In a medium saucepan, combine the remaining 7 ounces sugar, corn syrup, and water. Wash down the sides of the pan with a pastry brush dipped in clean water. Place the saucepan over medium heat and place a thermometer in the saucepan. Heat until sugar syrup reaches 240 degrees F. Add bloomed gelatin and stir to combine. Return mixer to medium speed and whip egg whites until glossy and thick, about 1 minute . Increase speed to high speed and drizzle in the hot sugar mixture slowly. Once the mixture is added, whisk on high speed for approximately 10 minutes, until marshmallow holds stiff peaks. Scrape the filling into the pie shell and chill for 4 hours.
Melt the chocolate in the microwave in 15 second blasts, stirring between each blast. Once the chocolate is mostly melted, add the heavy cream and continue microwaving and stirring until smooth and glossy. Pour over the top of the chilled pie. Chill again for another 20 minutes. Serve up to one day after making.
