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1
3 1/2 ounces almond ding, chopped, recipe follows
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2
6 ounces bitter chocolate sauce, recipe follows
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3
Mix cookie crumbs with melted butter and press into the bottom and sides of the pie plate.
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4
Place piecrust in the freezer for 5 minutes to set.
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5
Place the cookie chunks, chopped almond ding and semisweet chocolate chips in small bowls on your workstation.
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6
Spread 2 ounces of the bitter chocolate sauce on the bottom and the sides of the pie crust.
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7
Set aside.
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8
Hydrate the gelatin sheets in a small saucepan.
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9
Gently warm the gelatin on the stove until dissolved and set aside.
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10
Place egg whites, cream of tartar and salt in the bowl of an electric mixer and a whip attachment.
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11
In a medium saucepan, bring the sugar, corn syrup and water to a boil.
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12
Using a candy thermometer, bring the syrup to 230 degrees F. Start whipping the egg whites on high speed and continue to boil the syrup to 240 degrees F.
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13
Pour syrup into the egg whites in a thin stream while whipping the egg whites and until all the syrup is incorporated.
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14
While continuing to whip, add the gelatin and vanilla.
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15
Whip for 1 minute longer.
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16
Immediately spread 1/3 of the marshmallow on the crust.
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17
Sprinkle with half the cookie chunks, almond ding and chocolate ships.
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18
Drizzle 2 ounces of the bitter chocolate sauce over the pie.
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19
Spread another 1/3 of marshmallow and sprinkle with the remaining cookie chunks, almond ding and chocolate chips and bitter chocolate sauce.
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20
Top with the remaining marshmallow and shape the top with dips and swirls using a metal offset spatula.
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21
Refrigerate pie for 4 hours or overnight.
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22
*Cook's Note: It is very important to start layering the filling with the marshmallow as soon as it is ready.
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23
If over whipped or held too long, the gelatin will begin to set and the texture of the marshmallow will become grainy.
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24
Cut the chilled pie into 8 pieces and place each slice on an ovenproof plate.
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25
Bake at 400 degrees F for 5 minutes until golden brown.
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26
Serve immediately.
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27
4 ounces unsweetened chocolate
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28
2 ounces semisweet chocolate
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29
2 1/2 ounces corn syrup
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30
7 ounces butter
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31
5 ounces heavy cream
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32
Combine the chocolates, corn syrup and butter over a double boiler and gently melt.
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33
Stir in cream.
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34
3 ounces whole blanched almonds
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35
2 ounces sugar
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36
5 ounces butter
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37
Pinch salt
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38
Mix ingredients in a saute pan and cook over medium heat, stirring frequently, until almonds are toasted and caramel is a light brown.
