I've made this a couple of times. It's was a hit both times! None left at last night's Thanksgiving -- both kids and adults loved it. Tip for others who don't make ganache frequently: Don't actually bring your cream to a boil, as was instructed in the video. Bring it to a simmer and only heat the cream on medium. The first time making this, I followed the video's instructions and brought it to a boil (before immediately removing from the heat), and the cream separated, so I had to go out and get new cream that time. My wife, who knows better, helped me and was also unsure why this instruction to bring to a boil are given. When going to just a simmer, the cream still fully melted the chocolate and it came together perfectly.
What I really like about Sarah is her vibrant vibe that lifts my depressing spirit into lighter level and simplicity of her recipes that makes us wanna say "i can do this for my family!" Never lose that lovely energy of yours 😊😊😊
I bet that you have viewers from all around the world. That is why I suggest you guys to give measurements in metric system aswell. I have no idea what's an ounce, or Farenheit. I know it could be transformed into Celsius and Mililitres but it is a huge bummer having to transform every single measurement in a recipe. G'day from Australia.
I really recommend bitter or semi-sweet chocolate. Remember, you need to balance the sweetness in the pie. If you use sweet chocolate then is going to be too sweet
I used one bar that was 72% and one bar that was semi sweet and added 2 pinches of instant espresso powder & a splash of vanilla. It was great but I did only have a small slice.
Not quite. A broiler is for toasting things at a very high temp quickly, sometimes next to hot flames. If you bake something at a very high temp, heat will just surround the item in the oven and take longer to cook. Broilers cook something usually from the heat of direct flames or iron bar-like conductors generally just on top and not around the item. That why you saw most of the marshmallows earlier become toasted but not quite all of them. If she would have baked them at the same temp of the broiler, they would've taken longer to brown but all sides of them would've been brown, if not stick to the pan and burn, since they are mostly sugar.
Sarah Wong Depending on the brand of oven you have, it should already have a setting for it. Even many older models from decades ago have a setting like it. Look up your brand and model of your oven online and do a bit of research. It should have a broiler setting if it isn't stated clearly next to the buttons/dials. If you still have the instruction manual or if the model info is next to the barcode around or inside the oven, it'll be a lot easier to look it up.
i've mentioned before that i don't like this kitchen as much as the other one, but i realized today that part of the reason why i hate this kitchen is because it looks like Sarah is in constant danger of banging her head on the corner of the range hood. i'm not down with that.
are you out of ideas??? what happened to the channel? mostly everytime she does a oversweatend dish, she starts with following words "oohh, this is one of my favourite dish" or "oohhh, this you will make every day"... stop that crab and make more real EVERYDAY food ... the conundrums are really good... but also starts to get a bit boring... you may stop with 2 times a week with it... you explained a LOT in past... and somehow the channel runs out of ideas it seems... don't take it personal at all... but BACK TO THE ROOTS PLEASE!!!!
I made this and took it to work, it was a big hit! I did add a splash of vanilla and 2 pinches of instant espresso powder.
I've made this a couple of times. It's was a hit both times! None left at last night's Thanksgiving -- both kids and adults loved it.
Tip for others who don't make ganache frequently: Don't actually bring your cream to a boil, as was instructed in the video. Bring it to a simmer and only heat the cream on medium. The first time making this, I followed the video's instructions and brought it to a boil (before immediately removing from the heat), and the cream separated, so I had to go out and get new cream that time. My wife, who knows better, helped me and was also unsure why this instruction to bring to a boil are given. When going to just a simmer, the cream still fully melted the chocolate and it came together perfectly.
Made this in a springform instead of a regular pie plate. Turned out wonderful. Everybody loved it, and it came out of the pan easily.
Sarah you are a ray of sunshine in this cloudy world. I love your energy, thank you for being you
Grant O'Neill she is indeed, most especially these days of my depression, she makes my afternoon lighter 😢😢😢
Sarah; your recipes are literally genius. Love love love your channel. Please continue cooking and posting. Your recipes are uber easy
What I really like about Sarah is her vibrant vibe that lifts my depressing spirit into lighter level and simplicity of her recipes that makes us wanna say "i can do this for my family!" Never lose that lovely energy of yours 😊😊😊
Love your recipes. They are simple and look delicious
what a delicious pie. need to try making this ASAP. 😋😋😋😋
Thanks for the recipe. yummy yummy yummy
Oh my gosh, how yummy!! I gotta try this!
Looks soooooo good! Definitely need to add this into my to make list. thanks Sarah!
Well explained. Sounds delicious.
Definitely making this for Eid 🌚
Awesome ..
i love the little music at the end :p
That pie looks awesome and delicious!
Indeed, I like your channel too😃
Looks absolutely DELICIOUS!!!
I need to make this!
S’mores are my absolute favorite thing, I MUST make this pie.
Great recipe Sarah :)
Looks decadent Sarah! We don't really have s'mores here in Ireland but I would definitely give that a try!
Yum, that is a must try!
Looks Amazing Sarah!! Yum!!
Omg Sarah!!!!! That looks insanely amazing 😍😍😍😍😍😍
Beautiful looking pie. Looks so rich and delicious,the kind of pie that you only need a little sliver to be satisfied.
Awesome Video!!! It looks delicious!!!
Looks so good!!! I was really waiting to see Sara trying it!! 😀
I can make this for the 4th of July or Memorial Day!
I like both of them. I like everyday foods, lowercase.
Heavenly 😇
This is pure sin. But a tasty a one. Worth it.
Yum yum yum!
It is a new twist on a campfire treat.
I can bake a pie for a bake sale or a birthday!
Eid Mubarak everyone
That's the perfect Halloween dessert for our bacon burger BBQ! ♥
im trying this today but later on! ill update!
Hi i love ur channel
How long do you cook the crust
I'm so miss Sarah and clean eating
Can you use chocolate chips?
I bet that you have viewers from all around the world. That is why I suggest you guys to give measurements in metric system aswell. I have no idea what's an ounce, or Farenheit. I know it could be transformed into Celsius and Mililitres but it is a huge bummer having to transform every single measurement in a recipe. G'day from Australia.
Maximiliano Bratz Plus, the metric system is more accurate, which can help a lot when you're baking.
Definitely. two teaspoons, how much is a teaspoon? I have different sizes teaspoons.
Maximiliano Bratz Not to mention that volume and weight can vary from product to product.
if I use sweet chocolate is still good?
I really don't like bitter chocolate :(
I really recommend bitter or semi-sweet chocolate. Remember, you need to balance the sweetness in the pie. If you use sweet chocolate then is going to be too sweet
Thank you!
I used one bar that was 72% and one bar that was semi sweet and added 2 pinches of instant espresso powder & a splash of vanilla. It was great but I did only have a small slice.
I don't want my marshmallows to stick but you put butter or cooking spray to prevent them!
Can I let the gramcrakers base set in the fridge instead of baking it?
+ricorori Yes, thank you
Happy to help!
Oh my god
I've never tried S'mores pie before...
The Momofuku Milk Bar adds powdered milk to their crust. Not sure why though.
prolly for caramelization. powdered milk has lactose, but concentrated.
😍
Is a broiler just an oven at a very high temperature?
Not quite. A broiler is for toasting things at a very high temp quickly, sometimes next to hot flames. If you bake something at a very high temp, heat will just surround the item in the oven and take longer to cook. Broilers cook something usually from the heat of direct flames or iron bar-like conductors generally just on top and not around the item. That why you saw most of the marshmallows earlier become toasted but not quite all of them. If she would have baked them at the same temp of the broiler, they would've taken longer to brown but all sides of them would've been brown, if not stick to the pan and burn, since they are mostly sugar.
+Carlos Polk Thanks a lot,that was a very knowledgeable thing...So,how do I set my oven to a broiler if I wanna do so?
Sarah Wong Depending on the brand of oven you have, it should already have a setting for it. Even many older models from decades ago have a setting like it. Look up your brand and model of your oven online and do a bit of research. It should have a broiler setting if it isn't stated clearly next to the buttons/dials. If you still have the instruction manual or if the model info is next to the barcode around or inside the oven, it'll be a lot easier to look it up.
+Carlos Polk Alright,thanks so much,mate! Mgbu for your kindness :)
+Carlos Polk My oven has a sign for one of the modes...and it shows that he heat is coming from the top...is that it?
very nice video, you seem to be very friendly! Thumbs up 😊👍 that's diabetes😂
Would love some, but I'm sugar dazed by my sugar intake
I miss when everyday foods used to be only her 😭😭👎🏼👎🏼 but you know it's not my channel so what are you gonna do?
same😔i m really miss old everyday food,happy Sarah and delicious sweet😑
I like both her and kitchen conundrums but that's all
I kinda miss the Eat Clean series!
I miss the days when Sarah would reply our comments ....
+LS Yeung I agree
DAMN GIRL!!! :)
i've mentioned before that i don't like this kitchen as much as the other one, but i realized today that part of the reason why i hate this kitchen is because it looks like Sarah is in constant danger of banging her head on the corner of the range hood. i'm not down with that.
She looks like Gaby from JBU
Sarah.... Sarah.... You're the best... I know it taste good... Yummy...😋
Marshmallows in the ganache? I thought it was toasted hazelnuts. I'll make mine with the hazelnuts
This looks so easy to make, but I have a feeling that I will mess it up (as usual).
same! im gonna make it later on but im konda nervous to cuz i no im gonna mess something up! XD
*kinda
You can do it! I did it. Turned out great even with a few small mix-ups.
Thank you for encouraging me.
I don't think sugar is necessary for the crust
SEEMES TOO SUGARY,TOO SWEET.
666th like
first! yum!
17th liker yay
are you out of ideas??? what happened to the channel? mostly everytime she does a oversweatend dish, she starts with following words "oohh, this is one of my favourite dish" or "oohhh, this you will make every day"... stop that crab and make more real EVERYDAY food ... the conundrums are really good... but also starts to get a bit boring... you may stop with 2 times a week with it... you explained a LOT in past... and somehow the channel runs out of ideas it seems...
don't take it personal at all... but BACK TO THE ROOTS PLEASE!!!!
crap*
+Fatima Moussa more details please!