This a recreation of a dessert from Waypoint Public restaurant in the North Park neighborhood of San Diego, CA.
Ingredients
8 graham crackers
3 tablespoons butter
3 cups chocolate ice cream, slightly softened
3 egg whites
½ teaspoon vanilla extract
¼ teaspoon cream of tartar (optional but helps hold peaks)
2 tablespoons sugar
chocolate syrup
Instructions
Preheat oven to 350*F. Place 8 graham crackers in a gallon-sized zip-lock bag and seal. Use a rolling pin to crush the crackers until they are broken into uniform crumbs. See video above. (Or pulse in a food processor.) Place ½ cup of graham cracker crumbs in a mixing bowl with the melted butter. (Reserve the rest of the crumbs for decorating.) Stir the crumbs and butter until combined and then press into three four-inch tart pans or ramekins. Put the mini pans on a baking sheet and bake for about 6 minutes. Allow to cool completely, but leave on the baking sheet.
Place a scoop of ice cream in each cooled crust. Leave a rim of crust around the edge uncovered. This will allow the meringue to completely surround the ice cream and make a good seal with the crust. Place the baking sheet and pans in the freezer to chill a bit while you make the meringue.
Separate the eggs and place in a clean bowl of a mixer with the vanilla and cream of tartar. Using a wire whisk attachment, beat until soft peaks form. Slowly sprinkle in the sugar a little at a time, and beat until stiff peaks form.
Pipe or spoon the egg white mixture over the ice cream, making sure you bring it all the way down to the edge of the pie. Using a kitchen blowtorch, carefully toast the outside of the meringue.
Decorate with a little chocolate syrup and graham cracker crumbs and eat right away.
Notes
You can refreeze any leftover pies.
Recipe by Baby Bird's Farm and Cocina at https://babybirdsfarm.com/smores-baked-alaska/