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Caramel & Sea Salt Whiskey Silk Pie with Toasted Marshmallow Recipe

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4.3 from 27 reviews

Indulge in this luscious Caramel & Sea Salt Whiskey Silk Pie topped with a fluffy toasted marshmallow layer. This decadent dessert features a flaky pie crust filled with a rich whiskey-infused caramel and sea salt milk chocolate silk filling, finished with a beautifully torched marshmallow topping for an irresistible combination of flavors and textures.

  • Total Time: 2 hours
  • Yield: 1 nine-inch pie (8 servings)

Ingredients

For the crust:

  • 1 unfrozen packaged pie dough or homemade pie dough
  • 1 egg, whisked

For the filling:

  • 2 sticks (1 cup) cold unsalted butter, cubed
  • 1 1/2 cups granulated sugar
  • 4 ounces Lindt CLASSIC RECIPE Caramel & Sea Salt Milk Chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon whiskey
  • 4 large cold eggs

For the toasted marshmallow:

  • 2 egg whites
  • 1/4 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 3/4 cup corn syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare crust: Preheat oven to 400°F. Roll out pie dough into a 12-inch circle and transfer to a 9-inch pie plate sprayed with non-stick cooking spray. Trim any overlap. Prick dough all over with a fork to prevent rising. Brush with whisked egg. Bake for about 13 minutes or until golden brown. Remove and cool completely on a wire rack.
  2. Melt chocolate: Place chopped chocolate in a microwave-safe bowl. Microwave on high for 45 seconds, stir, then heat for an additional 15 seconds. Stir well and let cool completely, ensuring it remains pourable but cool to avoid ruining the filling texture.
  3. Make filling base: Using a stand mixer fitted with a whisk attachment, whisk cold butter and sugar together until fluffy, about 4-5 minutes, scraping down sides as needed.
  4. Add chocolate and flavorings: Pour cooled chocolate into butter-sugar mixture and whisk until combined. Add vanilla extract and whiskey; continue whisking thoroughly.
  5. Incorporate eggs: Crack one cold egg into the mixture. Whisk continuously for exactly 5 minutes. Scrape down sides, then repeat this process with each remaining egg one by one, whisking each for 5 minutes, totaling 20 minutes for all four eggs.
  6. Set filling: After the final egg is whisked and the filling is smooth, scrape the filling into the cooled pie crust. Refrigerate for at least 1 hour to allow setting before adding marshmallow topping.
  7. Make toasted marshmallow topping: In a stand mixer with a whisk attachment, beat egg whites and kosher salt until frothy. Gradually add granulated sugar, beating until soft peaks form. Heat corn syrup in a microwave-safe glass dish until boiling, then slowly pour syrup in a thin stream over egg whites while beating on high speed until stiff, glossy peaks form. Mix in vanilla extract and beat to combine.
  8. Assemble and torch marshmallow: Remove chilled pie from fridge and spread marshmallow icing evenly over the filling. Use a small culinary torch to carefully toast the marshmallow topping until golden brown and lightly caramelized.
  9. Serve: Slice the pie immediately after toasting and enjoy the luscious, creamy texture with sweet and salty notes and a smoky marshmallow finish.

Notes

  • Make sure chocolate is cool but still pourable before adding to butter-sugar mixture to avoid curdling.
  • Whisk each egg into the filling for a full 5 minutes to achieve the smooth, silky texture that defines this pie.
  • Use a culinary torch for the best toasted marshmallow topping; alternatively, broil briefly but watch closely to prevent burning.
  • Pie must chill at least 1 hour before adding marshmallow to help filling set properly.
  • For easier pie dough handling, chill dough before rolling if homemade.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/caramel-and-sea-salt-whiskey-silk-pie-with-toasted-marshmallow-recipe-2/