​I walked by the seasonal confectionery aisle while en route to purchase milk and eggs the other day. Discount chocolates never fascinated me, but somehow the sight of reduced jumbo marshmallows did. 
Though nothing more than a stout, barrel-shaped mound of solidified sugar, the fluffy treats always find their way into summer barbecues, specifically in the form of s'mores. Then the idea hit me; we had leftover graham cracker crumbs lying around anyway.

The steps to create this Layered S'Mores Pie are straightforward, albeit time-consuming and labour-intensive. Results are quite worthwhile though: an airy cloud of sweetness hovering over silky chocolate custard and a crunchy crust is a wonderful way to polish off a meal, even if I do say so myself. (You'll notice the extravagant appeal by the hasty number of images that were captured.)

Be sure to pay extra attention the adjusted ingredient amounts, since my intention was to craft a specimen of smaller scale as opposed to a traditional round pie.

Ingredients

Crust
(Recipe adapted from MYRECIPES.com)
- 1.25 cups Honey Maid graham cracker crumbs *
- 1/2 cup finely crushed nuts *
- 3/8 cup (or 6 tbsp) unsalted butter

Chocolate Custard
(Recipe adapted from Incredible Egg)
- 2 egg yolks + 1 egg
- 1/4 cup cream
- 3/8 cup milk *
- 1 tbsp tapioca starch (or custard powder)
- 2 tbsp cocao powder *
- pinch of salt
- 1 tsp vanilla extract
- 1 tsp almond extract (opt.)
- 3 tbsp sugar syrup *
- zest of 1 lime (opt.)

Marshmallow Crème
- 12 (+3) large marshmallows *
- 2 egg whites, chilled
- 1 tbsp sugar syrup (or corn syrup)

Directions:

i) Crust

1) Grease and line the bottom of your tart pan of choice with parchment paper; lining the sides of the pan is optional, though ensure that the sides are greased well if not lining. (I utilized a narrow loaf pan for this recipe, but feel free to use a wide shallow dish if desired.) Set aside.
2) In a large, microwave-safe bowl, melt butter at intervals of 50 seconds until completely dissolved. Let cool slightly.
3) Add in graham cracker crumbs and crushed nuts. Toss to combine.
4) Once fully incorporated, press into the lined pan and compact with the back of a spoon. Distribute the mixture such that the corners are filled and the surface is level.
5) Chill in the refrigerator while preparing the custard layer.

ii) Chocolate Custard

1) Whisk egg yolks and whole egg in a large, heatproof bowl.
2) Add in cream and milk and mix well.
3) Sift in tapioca starch, cocoa powder, and salt. Incorporate once more.
4) Add in sugar syrup, vanilla extract, and, if using, almond extract and lime zest. Mix well.
5) Bring water to roaring bowl in a medium saucepan. Reduce to medium-high heat and place custard mixture on top. This will act as a double boiler.
6) Continually stir the mixture with a whisk as it cooks to prevent scrambling of the eggs. Should the water bubble too vigorously, reduce the heat to medium. Continue stirring while scraping down the sides and bottom of the bowl. Immediately break apart any lumps should they appear.
7) The mixture will continue to thicken over time, demanding quickened stirring with increase viscosity. The entire congealing process averages fifteen to twenty minutes.
8) Once a soft custard is formed, remove from heat and let cool to room temp.
9) Retrieve crust from refrigerator and spread chocolate custard on top in a smooth, even layer.
10) Cover the surface with plastic wrap to prevent a film from forming on the surface. Allow to chill for at least two hours.

iii) Marshmallow Crème

1) Utilizing the double boiler method described in the above section, melt 12 large marshmallows in a large, heatproof bowl over medium-high heat until they reach a semi-aqueous state. It is highly recommended to grease the bowl beforehand to ease transfer of the mixture later.
2) Drizzle sugar syrup into the bowl just before the marshmallows completely disintegrate. Mix while scraping down the sides of the bowl.
3) While the marshmallows disintegrate, retrieve the chilled egg whites from the refrigerator and beat until stiff peaks form.
4) Once marshmallows are completely dissolved, remove from heat and allow to cool slightly.
5) Transfer one third of the marshmallow mixture into the meringue. Beat to combine. Repeat this step with the remaining marshmallow mixture.

iv) Assembly

1) Remove chilled crust and custard from the refrigerator. Carefully remove from pan and peel off parchment paper. Set onto your serving plate of choice. Peel off plastic wrap when ready to assemble.
2) Spoon and smooth marshmallow creme mixture on top of the chocolate custard in a uniform layer. One can also choose to pipe the mixture on top for added flair.
3) With a kitchen blowtorch, char the surface of the meringue until golden brown.
4) Dust with cocoa powder (optional).
5) Slice and serve with fresh fruit. Enjoy!​

Notes
- This crust is comprised of both Honey Maid graham cracker crumbs and finely crushed assorted nuts, though feel free to adjust the ratio of either element to your liking. Those with nut allergies may choose a base made entirely of graham crumbs. Regardless of substitutions, it is crucial that the same consistency be maintained for proper compaction.
- Alternatively, one can use his or her own tried-and-true crust recipe.
- 2% milk was utilized in this recipe, though both non-dairy milks could be another option. This substitution has not been tested, however, so similar results cannot be guaranteed with the lowered fat content.
- The amount of cocoa powder used in the recipe can be adjusted to taste. (I used 2 tbsp as it yielded a nice, rich depth.)
- Almond extract and lime zest are optional additions; they can be swapped for rum extract or orange zest if the heart desires.
- Chung Jung Won Cooking Syrup was my choice of sweetener for this recipe. It is a sugar syrup slightly thickened with starch for speedier cooking. Should this option not be available at your local Korean supermarket, granulated white sugar or regular corn syrup should also suffice.​
- Mini marshmallows can also be used in place of large marshmallows to speed up the melting process.
- As I had used a loaf pan, I reserved three marshmallows to press along the length of the pie prior to spreading the marshmallow crème on top. This additional step is completely optional though contributes chewiness the final result.
- It should be noted that I did not intend for the crust layer to be thicker than the custard layer. Ideally, all three layers should be relatively similar thickness, however the thicker crust enabled the specimen to be sturdier and also crunchier.​

​To be honest, I wanted to make daifuku. With freshly-picked strawberries and an unopened package of matcha jelly, it just seemed right. However, my kitchen lacked Mochiko, and the weather deterred me from driving out to the Korean supermarket to pick up a box I would only use one sixth of.

Recalling that I had once accidentally purchased glutinous rice flour instead of plain glutinous rice, I set out making tangyuan. Strawberries were not included in the recipe; in its place was an indulgent peanut butter-sesame spread.

​Ingredients
​(Recipe adapted from Octochan @ Instructables)

Dough
- 400g glutinous rice flour (approx. 4.5 cups)
- 3-4 cups water
- 3 tbsp vegetable oil

Filling(s)
- 4 tbsp peanut butter *
- 2 tbsp white sesame seeds *
- 5 tbsp black sesame seeds *
- 75 g matcha jelly/matcha anko *

Sugar Syrup
- 0.7-0.9 cups of rock sugar *
- 5 cups water
- 1-2 knobs of ginger (opt.)​

Directions:

i) Filling

1) Place sesame seeds in a shallow pan over medium-high heat. Once popping sounds are heard, reduce the heat the medium, constantly stirring to prevent burning.
2) Remove from heat once white sesame seeds have turned to a golden brown.
3) Grind with a mortar and pestle or fine food processor to the desired consistency. (I crushed majority of the seeds to a fine crumb but allowed several whole bits to remain to add texture).
4) Add peanut butter and mix well. Set aside. It is highly recommended to spoon softer fillings onto a lined baking tray and freeze thoroughly before attempting to wrap them. (I tried to seal my tangyuan without freezing the fillings beforehand and saw little success without piling on additional layers of dough.)
5) Chop matcha jelly into pieces roughly measuring 1-2 cm. Set aside.

ii) Dough

1) Line two baking trays with wax paper. Set aside. (More trays may be needed for a larger portion.)
2) Place glutinous rice flour in a large bowl. Make a well in the centre and add vegetable oil and one third of the water.
3) Begin mixing with a spoon until large crumbs begin to form. Gradually add in more water while kneading. Repeat this process until the dough has a uniform, smooth texture. The surface should be glossy, but water should be not seeping through towards the bottom of the bowl. Keep in mind that more or less water may be required depending on the desired consistency and presence of filling(s).
4) To serve the dessert without fillings, knead the dough until it just begins to gleam. Separate chunks of the dough and roll into spheres measuring 1 inch in diameter. Place on baking trays to set.
5) To serve the dessert with fillings, knead the dough until the surface is smooth and glossy. Be sure to keep a small dish of water handy to supplement moisture as the dough dehydrates with air exposure.
6) Separate chunks of dough and roll into balls measuring 1.5 to 2 inches in diameter. Flatten the balls such that the middle section is slightly thicker than the edges. If the edges show signs of cracking, place the ball back into the bowl, add water, and knead again.
7) Place fillings at the centre of the flattened dough ball and seal with care. Should the dough casing break, patch the hole with a thin layer of dough and reshape. If necessary, decrease the amount of filling to prevent spillage. 
8) Repeat until all ingredients have been used up. Place on baking trays to set.
9) Once set, transfer the glutinous rice balls to a plastic bag and store in the freezer. They should last for at least one week, though quick consumption is recommended to ensure freshness.

iii) Sugar Syrup

1) Combine rock sugar, ginger, and water in a medium saucepan. Warm over medium heat, stirring to dissolve the sugar lumps. Reduce to low heat once the mixture begins bubbling.
2) Simmer until ginger knobs appear dehydrated, or until an aromatic waft of spiciness can be perceived. Remove from heat and let cool to room temperature.
3) If not consuming immediately, chill in the fridge in an airtight container.

iv) Cooking Instructions

1) Glutinous rice balls should be stored in the freezer and boiled to order.
2) Bring water to a roaring boil in a medium saucepan. Add in glutinous rice balls and reduce to medium heat.
3) Allow the glutinous rice balls to cook uncovered. Reduce to medium heat if bubbling turns ferocious, as this can cause splitting of the casing.
4) Once the glutinous rice balls begin to float, continue to boil for 1-2 minutes to ensure interior is cooked thoroughly.
5) Remove from heat immediately and rinse with cold water. This will prohibit the shell from becoming mushy and halt splitting if present.
6) Serve with warmed sugar syrup. Enjoy!


Notes
- This recipe was modified accordingly based on the amount of glutinous rice flour on hand. I opted to empty the entire packet (400g) and amplify the original measurements via a similar ratio. Should you wish to use an amount smaller/greater than the 400g specified above, please take heed to scale your ingredients accordingly.
- When toasting black sesame seeds, it is crucial to include a few white sesame seeds in the pan. Colour changes are made more visible with the white sesame seeds, preventing burning of the entire batch.
- Matcha jelly/matcha anko was utilized as a second filling, though can be substituted with other substances of preference. The sole requirement is that the substance should be relatively viscous, if not solid. Should one choose to use matcha anko, I have found a recipe here and a purchasing link here. (For Toronto locals, I obtained my 150 g block from Sanko on Queen West.)
- The peanut butter to sesame seed ratio is up to one's own discretion; peanut butter can also be swapped for other nut butters should peanut allergies be an issue.
- To render this recipe vegan, simply omit the jelly (as it contains gelatin) and substitute the filling with an unprocessed nut butter.
- Dessert soup-appropriate rock sugar can be purchased in the form of brown sugar slabs or assymetrical white crystals. Either can be utilized for this recipe. If including ginger, it is recommended to use at least one brown sugar slab for its richer depth.
- Personally, a lighter sugar syrup is preferred. However, feel free to adjust the amount of inputted sugar to your own liking.