Idaho Spud Pie

Ingredients

Equipment Needed

• •9-inch pie plate
• •Food processor
• •Electric hand mixer or stand mixer
• •Instant-read thermometer
• •Fine-mesh strainer for dusting
• •Double boiler setup (saucepan and heatproof bowl)

Instructions

1. 1

   Prepare the cookie crust

   Preheat your oven to 350°F. Twist open the sandwich cookies and scrape away the white filling. You want only the chocolate wafers. Place them in a food processor and pulse until you have fine, uniform crumbs. This takes about thirty seconds of processing. Add the melted butter and salt, then pulse again until the mixture resembles wet sand and holds together when pressed.

   Removing the filling prevents the crust from becoming too sweet and allows the chocolate flavor to come through cleanly.
2. 2

   Press and bake the crust

   Transfer the crumb mixture to a 9-inch pie plate. Using the bottom of a measuring cup or your fingers, press the crumbs firmly and evenly across the bottom and up the sides. Take your time here. An uneven crust leads to uneven slices. Bake for 10 minutes until the crust smells toasty and has set. Let cool completely on a wire rack, at least 30 minutes.

3. 3

   Toast the coconut

   Spread the shredded coconut in a single layer on a rimmed baking sheet. Toast in the 350°F oven for 6 to 8 minutes, stirring every 2 minutes, until golden brown with darker edges. Watch it closely during the final minutes. Coconut goes from perfect to burnt without warning. Transfer to a plate to cool completely.

   The coconut will continue darkening slightly after you remove it from the oven. Pull it when it looks just shy of where you want it.
4. 4

   Make the ganache layer

   Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form around the edges. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. Add the corn syrup, then whisk gently from the center outward until completely smooth and glossy. The corn syrup keeps the ganache supple rather than brittle when chilled.

5. 5

   Layer the ganache

   Pour two-thirds of the warm ganache into the cooled crust, tilting the plate to spread it evenly across the bottom. Reserve the remaining ganache at room temperature. Refrigerate the pie for 20 minutes until the ganache is set but not rock-hard. It should feel firm to gentle pressure.

6. 6

   Prepare for the marshmallow

   Fill a medium saucepan with an inch of water and bring to a gentle simmer. Find a heatproof bowl that fits snugly over the pan without touching the water. Combine the egg whites, sugar, cream of tartar, and pinch of salt in the bowl. Whisk to combine before setting over the heat.

7. 7

   Cook the marshmallow base

   Set the bowl over the simmering water and whisk constantly for 3 to 4 minutes until the sugar dissolves completely and the mixture reaches 160°F on an instant-read thermometer. Rub a bit between your fingers: it should feel smooth, not gritty. The whites will turn opaque and foamy.

   The temperature matters. Below 160°F and your egg whites aren't safe. Above 180°F and you risk scrambling them at the edges.
8. 8

   Whip the marshmallow filling

   Remove the bowl from heat and beat with an electric mixer on medium-high speed for 7 to 10 minutes until the mixture transforms into thick, glossy, billowy peaks that hold their shape. The bottom of the bowl should feel cool to the touch. Add the vanilla extract and beat for another 30 seconds to incorporate. You now have proper homemade marshmallow filling.

9. 9

   Fill the pie

   Mound the marshmallow filling over the set ganache layer, using a spatula to create dramatic peaks and swirls. Don't flatten it. The beauty of this pie lives in its billowy height. Work quickly as the marshmallow begins to set once it cools.

10. 10

    Add the coconut crown

    Press the toasted coconut generously over the entire marshmallow surface while the filling is still slightly tacky. Cover the top completely, letting some cascade down the sides. The coconut should cling without pressing it into the marshmallow too firmly.

11. 11

    Finish and chill

    Drizzle the reserved ganache over the coconut in thin, artistic streams. A fork works well for this, or you can use a small spoon. Place the cocoa powder in a fine-mesh strainer and dust lightly over the entire pie, evoking the Spud bar's signature finish. Refrigerate for at least 2 hours before slicing.

    Dip your knife in hot water and wipe clean between slices for the cleanest cuts through the marshmallow layer.

Chef Tips

• •For a shortcut marshmallow layer, fold 7 ounces of marshmallow fluff with 1 cup of heavy cream whipped to stiff peaks. It won't be quite as authentic, but it works when time is short.
• •The pie slices most beautifully when thoroughly chilled. Let it sit in the refrigerator overnight if you have the patience.
• •Seek out an actual Idaho Spud candy bar to serve alongside the pie. Let your guests taste the inspiration. The Idaho Candy Company ships nationwide.
• •Leftover pie keeps refrigerated for 3 days. The marshmallow will firm slightly but remains delicious. Bring slices to room temperature for 10 minutes before serving.

Advance Preparation

• •The chocolate cookie crust can be baked and stored at room temperature, covered, for up to 2 days before filling.
• •Coconut can be toasted up to 1 week ahead and stored in an airtight container.
• •The complete pie can be assembled and refrigerated up to 24 hours before serving. Add the cocoa dust just before presenting.

Frequently Asked Questions

Nutrition Information

1 serving (about 210g)