Directions: |
Directions:Preheat oven to 350º. Place graham cracker crumbs, melted butter and sugar in a medium bowl. Stir until mixture is well combined and resembles damp sand. Press on bottom and up sides of a 9" deep dish glass pie plate. Bake in preheated oven until crust is firm, dry and lightly browned, about 10 min. Transfer to a wire rack and cool to room temp, about 20 min. Spread marshmallows in an even layer on bottom of baked graham cracker crust. Return to oven and bake just until marshmallows begin to melt, about 3 min. (do not let marshmallows turn brown or crisp) Remove from oven and spread melted marshmallows in an even layer using a small offset spatula or back of a spoon. Cool to room temp, about 20 min. Combine chocolate chips in a large bowl. Bring cream to a simmer in a medium saucepan over med-high. Cook until cream is very hot and bubbles start to form around edges of pan. Remove from heat and immediately pour over chocolate chips. Let stand 1 min. Add butter and salt, and whisk until chocolate is completely melted and mixture is smooth. Gently whisk in vanilla and whiskey. Cool to room temp, 15 -20 min. (filling should be thickened but still pourable). Spoon chocolate filling over marshmallow in pie crust and spread in an even layer. Loosely cover pie with plastic wrap, and let stand at room temp 8 hours or overnight. Fill a medium saucepan ⅓ full of water and bring to a simmer over med-high. Reduce heat to low, maintaining a simmer. Whisk together egg whites, sugar, corn syrup, cream of tartar and salt in a large heatproof bowl. Set bowl over saucepan of simmering water. (or use a double boiler). Cook whisking constantly until sugar completely dissolves. Remove bowl from heat. Beat mixture with an electric mixer on medium speed until mixture begins to thicken, scraping down sides of bowl often to maintain a smooth texture, 3-4 min. Increase mixture speed to high, and continue beating and scraping down sides as mixture thickens and becomes smooth and shiny. Continue beating until mixture becomes a glossy meringue that holds its shape, clings to a spoon, forms curly peaks and leaves tracks from beaters in surface, 5-10 min. Add vanilla. Beat on high speed, scraping down sides of bowl often, until meringue starts to lose its glossy shine and develops a sheen, 1-2 min. Spoon marshmallow meringue over top of pie. (use meringue within 2-3 hours for fluffiest texture, or cover and refrigerate for up to 3 days. Meringue will lose a little of its puffiness and loft but remain beautiful, usable and delicious) |
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