S'mores Ice Cream Pie with Salted Butter Chocolate Sauce

Ingredients

• 1 1/2 cups Graham cracker crumbs
• 3 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• 2 pints ice cream, homemade or store-bought
• 1 envelope unflavored gelatin powder
• 1/4 cup, plus 1/3 cup cold water
• 1/3 cup light corn syrup
• 1/2 cup sugar
• 3 large egg whites, at room temperature
• 1 1/2 teaspoons pure vanilla extract

Directions

1. Stir the Graham cracker crumbs, sugar and butter together until the mixture is evenly damp. Pack it into a 9-inch (23cm) pie tin or ovenproof pie plate, flattening the base with a drinking glass and nudging the crumbs up the sides with your fingers. Slide the crust into the freezer for 30 minutes.
2. Heat the oven to 375ºF (190ºC). Take the crust out of the freezer and bake it until it has browned, about 10 minutes. Set it on a wire rack to cool.
3. Once the crust has cooled, soften the ice cream just enough that you can spread it. Gently spoon and smooth it into the crust, taking care not to crack the sides. If the ice cream is too firm to manage, you can beat it on medium speed in a stand mixer with the beater attachment until it becomes smooth and spreadable. Put the pie back in the freezer.
4. In a small bowl, scatter the gelatin over the 1/4 cup (60ml) cold water. Leave it alone for 5 minutes so it can bloom.
5. Fit a small saucepan with a candy thermometer, then add the remaining 1/3 cup (80ml) cold water, the corn syrup and the sugar. Warm the mixture over medium heat. Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whip attachment.
6. When the sugar syrup is around 210ºF (99ºC), start whipping the egg whites. Once the syrup reaches 245ºF (119ºC), keep the mixer running on high speed and pour the hot syrup into the whites in a slow, even stream, aiming for the space between the whip and the bowl. If you pour it onto the whip, the syrup can fling onto the bowl instead of mixing into the whites.
7. Add the bloomed gelatin to the warm saucepan, stirring until it melts completely, then beat it into the egg white mixture. Continue whipping on high speed until the marshmallow topping has cooled to room temperature. Take the ice cream pie from the freezer and spread the marshmallow over the top. If you’re finishing the pie later, return it to the freezer now, or broil the topping first and freeze it afterward for serving later.
8. To finish, turn on the oven broiler. Set the pie on an upper oven rack and broil until the surface is browned, keeping a close eye on it so the color is even and the topping does not burn.
9. Take the pie out of the oven. For slicing, dip a long, sharp knife in hot water, then cut into the pie without wiping the blade first; the heat helps keep the marshmallow from grabbing onto the knife. For neater pieces, rinse and wipe the knife between cuts as needed. Serve with warm Salted Butter Chocolate Sauce.