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3 tablespoons corn syrup
6 egg whites
2 ¼ teaspoon (¼-ounce packet) powdered gelatin
1 teaspoon vanilla extract
Heat the oven to 350 F. Coat a deep 10-inch pie plate with cooking spray. In a medium bowl, combine the
graham cracker crumbs, honey, cinnamon and melted butter. Mix with a fork until well combined. Using the
back of a spoon or lightly oiled fingers, press the crust mixture into the bottom and up the sides of the
prepared pie plate. Bake for 12 to 15 minutes, or until slightly darker golden around the edges.
Meanwhile, mix the filling. In a medium microwave-safe bowl, melt the chocolate in 30 second intervals,
stirring between. Once completely melted, stir in the sweetened condensed milk, egg yolks and vanilla. Pour
into the baked crust. Return the pie to the oven and bake for 25 to 30 minutes, or until the filling is set and
just jiggles slightly at the center. Set aside to cool. When the pie has cooled to room temperature, make the
marshmallow topping.
In a small saucepan over medium-high, combine the sugar, water and corn syrup. Heat until the sugar has
dissolved and the syrup reaches 240 F on a candy or instant thermometer. While the sugar heats, in the
bowl of a stand mixer, use the whisk attachment to beat the egg whites on medium until they hold soft
peaks. In a small bowl, combine the gelatin and 3 tablespoons of water.
When the sugar syrup reaches 240 F, with the mixer running, pour the sugar down the inside edge of the
mixer bowl into the egg whites. Add the gelatin mixture and beat to combine. The mixture should be thick
and glossy. Scrape down the bowl with a rubber spatula to ensure all of the gelatin is incorporated. Beat for
another 5 minutes on medium-high, then add the vanilla. Use a large spoon to top the pie with the
marshmallow, making large dollops and peaks with the spoon and completely covering the surface of the
pie.
Using a kitchen torch, lightly brown the marshmallow, being careful not to burn it. Alternatively, place the
pie under the oven’s broiler until just browned, rotating the pie as needed for even browning.
— Recipe by Alison Ladman, The Associated Press
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