Mallomar Pie

Mallomar Pie could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8 and costs $1.38 per serving. One portion of this dish contains about 6g of protein, 23g of fat, and a total of 508 calories. A mixture of vanillan extract, graham crackers, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a dessert. 3251 person have made this recipe and would make it again. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 5 hours. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Homemade Mallomar Bars, Sugarless Apple Pie – sugarfree pie can be tasty, you can make sugarfree apple pie at home, and Bakers Square Old Fashioned Coconut Cream Pie – no need to go out to buy a pie when you have this copycat are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Make the crust: 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. 2 Make the filling: In the bowl of the stand mixer fitted with a whisk attachment, place the egg whites, salt, and two ounces (about 1/4 cup) of sugar. Turn the mixer to medium speed until the egg whites become frothy (not foamy), then stop mixer. In a medium saucepan, combine the remaining 7 ounces (about 1 cup) 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°F. Add bloomed gelatin and stir to combine. Return mixer to medium speed and whip egg whites until glossy and thick, about 1 minute (be careful not to overwhisk). 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. 3 Make the glaze: 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.

 

Step by step:

1. 1

2. Make the crust: In a large bowl, toss the graham cracker crumbs, sugar, and salt together.

3. 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.

4. 2

5. Make the filling: In the bowl of the stand mixer fitted with a whisk attachment, place the egg whites, salt, and two ounces (about 1/4 cup) of sugar. Turn the mixer to medium speed until the egg whites become frothy (not foamy), then stop mixer. In a medium saucepan, combine the remaining 7 ounces (about 1 cup) sugar, corn syrup, and water. Wash down the sides of the pan with a pastry brush dipped in clean water.

6. Place the saucepan over medium heat and place a thermometer in the saucepan.

7. Heat until sugar syrup reaches 240°F.

8. Add bloomed gelatin and stir to combine. Return mixer to medium speed and whip egg whites until glossy and thick, about 1 minute (be careful not to overwhisk). 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.

9. 3

10. Make the glaze: 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.

11. Pour over the top of the chilled pie. Chill again for another 20 minutes.

12. Serve up to one day after making.

Nutrition Information:

covered percent of daily need