A modern American frozen dessert layering the distinct components of a campfire s'more into a structured pie. It relies on a compacted graham cracker crust, a dense chocolate ganache barrier to prevent sogginess, packed marshmallow ice cream, and a scorched meringue/marshmallow crown.
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The Crust. Mix graham crumbs and melted butter. Press firmly into a 9-inch pie dish. at 350°F (175°C) for 10 minutes to set. Cool completely.
The Ganache Barrier. Heat the heavy cream until . Pour over the chocolate chips. Let sit for 5 minutes , then whisk until smooth. Pour a thin layer over the bottom of the cooled crust. Freeze for 20 minutes to set.
The Ice Cream Layer. Spread the slightly softened ice cream smoothly over the ganache layer. Freeze until rock solid (at least 4 hours ).
The Meringue. In a heatproof bowl set over a pot of water (double boiler), whisk the egg whites, sugar, and cream of tartar constantly until the sugar dissolves and the mixture is warm to the touch (160°F).
Whip. Remove from heat and whip with an electric mixer on high speed until stiff, glossy peaks form (about 5-7 minutes ).
The Crown. Spread the meringue thickly over the frozen ice cream pie, using the back of a spoon to create dramatic swoops and peaks. Ensure the meringue seals all the way to the crust edges.
The Torch. Use a kitchen blowtorch to deeply scorch the meringue peaks until they look like toasted marshmallows. Serve immediately, or freeze until ready to serve.
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