Bourbon-Fired S'mores Brownie Pie

Instructions

1. Forge the Crust:

• If you’ve got whole graham crackers, smash them into crumbs using a food processor or a zip-top bag and a rolling pin (channel your inner lumberjack). Aim for fine, even crumbs.

• Mix crumbs, melted butter, brown sugar, and salt in a bowl until it looks like wet sand. Press it firmly into the bottom and sides of a 9-inch pie pan using a measuring cup or your hands (no weak presses—make it solid).

• Bake at 350°F for 8–10 minutes until golden and fragrant. Let it cool while you prep the filling. (Pro move: Stick it in the fridge to speed things up.)

2. Craft the Chocolate Brownie Filling:

• Preheat oven to 350°F (if not already done for the crust).
  

• In a microwave, melt the dark chocolate and butter together in 30 sec increments, stirring until smooth. Remove and let cool slightly.
  

• In a large bowl, whisk eggs, granulated sugar, brown sugar, bourbon, and vanilla until smooth. Stir in the melted chocolate mixture.
  

• Sift flour, cocoa powder, espresso powder, and sea salt together, then gently fold into the wet mixture until just combined (don’t overmix—keep it fudgy).
  

• Pour the brownie batter into the cooled graham cracker crust, spreading evenly.
  

• Bake for 25–30 minutes, until the top is set and slightly crackly but the center is still fudgy (a toothpick should come out with moist crumbs, not wet batter). Let cool to room temp, then chill for 1 hour to firm up.

3. Build the Marshmallow Topping:

• In a heatproof bowl over a pot of simmering water (double boiler style), whisk egg whites, sugar, and cream of tartar. Keep the water from touching the bowl. Stir constantly until the mix hits 160°F (use a thermometer—no guessing) and the sugar dissolves (about 5 minutes).

• Transfer to a stand mixer (or use a hand mixer) and whip on high for 5–7 minutes until stiff, glossy peaks form. Add vanilla and bourbon and whip for another 10 seconds.

• Pile the meringue high on the chilled chocolate filling, spreading it to the edges with peaks and swirls (think rugged mountain range, not cupcake frosting).

4. Torch It:

• For that campfire swagger, use a kitchen torch to toast the meringue until golden-brown and slightly charred in spots. Work in small circles, keeping the flame moving to avoid burning.

• No torch? Preheat your oven broiler, place the pie on the top rack, and watch it like a hawk for 1–2 minutes until toasted. Don’t walk away—burnt meringue is a rookie mistake.

5. Serve Like a Boss:

• Slice with a sharp knife (dip it in hot water for clean cuts). Serve at room temp for max fudgy brownie texture, with bourbon or cold beers on the side. This pie doesn’t need garnish—it’s already a legend.

Why It’s Manly

• Fudgy Intensity: The brownie filling is dense, chewy, and packed with dark chocolate grit, like a campfire dessert on steroids.

• Bourbon Edge: The smoky bourbon cuts through the sweetness, keeping it bold.

• Showstopper: The torched meringue on a brownie base looks like you conquered the dessert game without breaking a sweat.

• Campfire Vibe: The toasted meringue screams backyard fire pit, perfect for a poker night or tailgate.

• No Fuss: Simple steps, but the result looks like you slaved all day. Minimal cleanup, maximum respect.

Nutrition (Per Slice, Approx.)

• Calories: ~450 (it’s a treat, not a salad)

• Fat: 28g (thanks, butter and cream)

• Carbs: 40g

• Protein: 5g