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Caramel & Sea Salt Whiskey Silk Pie with Toasted Marshmallow Recipe

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4.2 from 77 reviews

This decadent Caramel & Sea Salt Whiskey Silk Pie is a luscious dessert featuring a rich whiskey-infused chocolate filling nestled in a flaky pie crust, topped with a glossy toasted marshmallow meringue. The combination of salty caramel milk chocolate and smooth whiskey creates a sophisticated, silky texture, complemented beautifully by the sweet, toasted marshmallow topping.

  • Total Time: 2 hours
  • Yield: 1 (9-inch) pie, serves 8

Ingredients

For the crust:

  • 1 unfrozen packaged pie dough or homemade dough
  • 1 egg, whisked (for egg wash)

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, chopped finely
  • 1 teaspoon vanilla extract
  • 1 teaspoon whiskey
  • 4 large cold eggs

For the toasted marshmallow topping:

  • 2 egg whites
  • ¼ teaspoon kosher salt
  • ¼ cup granulated sugar
  • ¾ cup corn syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the crust: Preheat your oven to 400°F (204°C). Roll out the pie dough into a 12-inch circle and transfer it to a 9-inch pie plate that's been sprayed with non-stick cooking spray. Trim any excess dough hanging over the edges. Prick the crust all over with a fork to prevent it from rising unevenly during baking. Brush the crust with the whisked egg wash to give it a golden finish. Bake the crust for about 13 minutes or until it turns golden brown. Remove and let it cool completely on a wire rack.
  2. Melt the chocolate: Place chopped caramel & sea salt milk chocolate in a microwave-safe bowl. Microwave on high for 45 seconds, then stir. Microwave for an additional 15 seconds and stir again until fully melted and smooth. Allow the chocolate to cool completely but remain pourable to avoid ruining the filling texture.
  3. Make the filling: In a stand mixer fitted with a whisk attachment, beat the cold butter and granulated sugar together on medium-high speed until the mixture becomes fluffy and light, about 4-5 minutes. Scrape down the sides as needed. Pour the cooled melted chocolate into the butter-sugar mixture and whisk to combine thoroughly. Add vanilla extract and whiskey, continuing to whisk.
  4. Incorporate the eggs: Crack one cold egg into the mixture and whisk continuously for exactly five minutes. Scrape down the bowl sides, and repeat this process individually for each of the remaining three eggs, whisking each one for five minutes before adding the next. This ensures the filling achieves a silky, smooth texture.
  5. Chill the filling: After whisking the last egg, scrape down the sides of the bowl to ensure full incorporation. Pour the filling into the cooled baked pie crust. Refrigerate the pie for at least one hour to allow the filling to set properly before adding the marshmallow topping.
  6. Prepare the toasted marshmallow topping: In a clean stand mixer bowl with a whisk attachment, beat the egg whites and kosher salt on medium speed until frothy. Gradually add ¼ cup granulated sugar while continuing to beat until soft peaks form. Heat the corn syrup in a microwave-safe glass dish until boiling. Slowly and carefully drizzle the hot corn syrup in a thin stream over the egg whites, beating on high speed until stiff, glossy peaks develop. Add vanilla extract and mix until fully incorporated.
  7. Top and toast the marshmallow meringue: Spread the prepared marshmallow topping evenly over the chilled chocolate filling. Using a kitchen torch, carefully toast the marshmallow until golden brown and slightly caramelized. Slice the pie and serve immediately for best texture and flavor.

Notes

  • Ensure the melted chocolate is completely cooled before adding to the butter and sugar to prevent curdling.
  • Whisking each egg separately for five minutes each is crucial to achieving the silky texture of the filling; don’t rush this step.
  • Use a kitchen torch to toast the marshmallow topping for the best texture and caramelization; avoid placing the pie under a broiler as it may overcook the filling.
  • Chill the pie well before adding marshmallow to give the filling time to set firmly.
  • If you don’t have Lindt Caramel & Sea Salt chocolate, use any high-quality milk chocolate with caramel and sea salt bits for similar flavor.
  • Handle the hot corn syrup carefully to avoid burns during the marshmallow preparation.
  • 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/