S’mores Baked Alaska is a recreation of a delicious dessert we have had several times at Waypoint Public in North Park. A meringue top is toasted, like a perfect campfire marshmallow, covering a scoop of chocolate ice cream and a crunchy graham cracker crust.
This recipe was also the perfect excuse to try out the blowtorch Papa Bird gave me for Christmas. Being a food blogger, cooking gadgets are always a good call for gifts. As usual, Little Bird helped out on every step, except maybe the blowtorching. The recipe is actually pretty easy. The crust is just graham cracker crumbs with melted butter, pressed into pans. You could make crumbs easily with a food processor, but giving a three-year-old license to whack anything is fun. It’s also a good emotional outlet, as I learned during a school social work internship.
I thought about making something more like homemade marshmallows for the top (like this David Liebowitz pie), and thought I had gelatin leftover from the last time I made pumpkin cheesecake with cranberry gelee, but I was out. I might try marshmallow next time, if I’m feeling ambitious, but a simple meringue totally worked. We topped it like the restaurant with a drizzle of chocolate syrup and graham cracker crumbs. Yum!!
Our whole family has always enjoyed Waypoint Public. It is one of the few places with an indoor play area. That’s not McDonald’s. But an actual restaurant with tasty food. In fact, their executive chef, Amanda Baumgarten, was a contestant on Top Chef. Tip: They have a back room for private events. We hosted my sister’s baby shower there in December. All of the staff were very accommodating.
- 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
- 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.