Welcome to my new site!! I hope that you will all enjoy lots of the new features like the easy to search recipe archives and the featured recipes that will be constantly changing. I also added a print option (I know that it is long overdue!!) for all of the recipes. Please bare with me over the next week or so as I iron out an existing glitches, and please let me know if you have any feedback! Have fun poking around and seeing all the new stuff!

I also have a special treat for you today in celebration of the new site and in anticipation of the 4th of July next week. S’mores Ice Cream Pie. Seriously. You know that I am obsessed with S’mores anyways, and it only seemed fitting to present a new way to eat the graham cracker, chocolate and marshmallow combo for the summer.

This ice cream pie is such an insanely wonderful layered concoction of frozen delight that I can barely stand it!!

A buttery graham cracker crust, and two layers of ice cream (chocolate and coffee) sandwiched between rich chocolaty fudge sauce. The whole thing is topped with a giant toasted marshmallow crown. Because it is frozen it slices beautifully and you can see all of the layers in each gorgeous, indulgent slice.

If you are having friends over for the 4th, this would be a major treat for your friends and family. It is SO EASY. It takes some time, only because you have to freeze it in between layers, but to be honest, I did it over two days when I had time and it was perfect. I just set this recipe up in case you needed to have it all done same day. The beauty of the freezer, right!? This pie is so rich you could probably get 12 slices out of it and everyone would be happy. I hope you love it!

To make this S’mores Ice Cream Pie, this is what you do:

Preheat the oven to 350 degrees.
In the bowl of a food processor, pulse the graham crackers, sugar and salt until you have a fine crumb.

Add the butter and pulse until you have a wet crumb.

Transfer to a 9” pie plate and pack the crumbs hard against the pie plate.

Bake the pie crust for 15 minutes at 350 degrees. Take it out and let it cool.

Put the chocolate in a medium heat proof bowl. Meanwhile, heat the cream until almost boiling. Pour the cream over the chocolate and let sit for a few minutes. Then whisk the chocolate and cream until smooth.

Pour half of the chocolate sauce into the pie. Put the pie shell in the freezer for at least one hour. Put the remaining chocolate sauce in the fridge.

Spread the softened chocolate ice cream evenly into the pie. Put the pie in the freezer for at least an hour.

Spread the coffee ice cream over the chocolate ice cream. Put in the freezer for at least an hour.

Microwave the chocolate sauce for 30 seconds and whisk until smooth. Pour the remaining chocolate sauce onto the top of the pie. Freeze at least one hour.

To make the marshmallow topping, put the egg whites and the salt in the bowl of a standing mixer. Whip until the egg whites are frothy.
Meanwhile, in a small pan over medium heat combine the corn syrup, sugar and vanilla. Cook for about 5 minutes until the sugar has dissolved.

With the mixer on medium-high speed slowly trickle the hot sugar syrup in a thin stream into the egg whites. You want to temper the egg whites, not scramble them!

When you have emptied all of the syrup into the whites, turn the mixer to high and let them whip another minute or two until the marshmallow topping is very white and stiff.

Spoon the marshmallow onto the top of the frozen pie.

Freeze the pie for at least an hour to make slicing easy.
Torch or toast the marshmallow topping if desired before serving.