Can the Graham Crust be replaced by a Sucrée Crust?

Sure why not, it would be pretty good actually. The only thing is it will make it less like a "s'more" - but otherwise it would be great. In fact, it might even be better as it won't be as sweet.

You did not specify the oven temperature, is it 350ºF?

Yes 350° F, is correct. Sorry about that I will update the recipe now.
Good luck!

I just checked it's actually already there in step 1 - it's the first line "Preheat your oven to 350ºF".

Anyways best of luck...it's yummy!

Wasnt really clear that it apply for the rest of the steps.
Thanks for your luck im on it now :)

I have updated the recipe to be more clear. Thanks for the heads up. I am here if you have any other questions - Cheers!

How long will a dessert like this stay fresh?

For me, it has never been around for more than one day. Most people have seconds and then we eat the rest the next day :-)

It will keep for a day or two, but after that the marshmallow topping will start to lose some of its fluffiness. It can also weep in the refrigerator. It will still be good though, just not the same as the first day you made it.

Okis, thanks. Im almost done with it, now its chilling for the last 3 hours. I cant wait to try it!!! :)

The difficulty i had was with the marshmallow topping, pouring the hot syrup over the water and gelatin mixture. I almost had to start over because some of the syrup get really hard in the process :S

I know the marshmallow part is tricky for sure! but in the end this is a fun and yummy dessert. Let us know how you like it.

:)

Next time i hope i can get semi or bittersweet chocolate. Anyway the one i just made tasted delicious! :)

From Argentina, thenk you!
The pie was delicious and everybody wanted more.
It was easy and quick. Thanks

Hello,
why do I need to cover the edges with foil?
Just wrap it all around the sides of the pie dish?

You only cover the edge of the pie, as it is pre-baked and could become too brown. If you were to cover the whole pie, it wouldn't bake properly.

Hi there I want to make this dessert but I live in Europe and I don't think they have corn syrup here. What can I use as an alternative?

If you do not have light corn syrup you can substitute with equal amounts of treacle or honey. I think you might even be able to use the British "Golden Syrup" but I am not 100% sure on that one.

If you cannot find any of those you could always make your own light corn syrup. Just do a google search for how to make light corn syrup and you will find a few recipe for how to make it. Hope this helps!

Thanks Dawn, I think your advice on making my own is probably best and while not being sure, I bet it is very easy!!

Oh so sad: we were so thrilled to work on this masterpiece! The crust and the filling are magnificent and the fluff didn't. We have a candy thermometer, so there was no guess work in this. But after 10 minutes and more we have a syrupy, gray, droopy mess.

The only thing that is different from your recipe - not even different but may make a difference - is that we used Kosher gelatin. I can't see how that would make a difference, but it is the only outlier ingredient.

We'll chill the pie and see what we can do. I'd hate to use processed stuff from the store; we'll prob just whip some (more) cream. Boo hoo!

she's the in-house baking and pastry expert but is on set right now. Are you pressed for time? If so, I'll interrupt and ask her?

Sorry to hear you are having trouble. Working with sugar can sometimes be tricky.

The gelatin should not have made a difference. The pot you use to cook the sugar in must be extremely clean. I'm not entirely clear if you continued with the recipe when you say you had a "syrupy, gray, droopy mess"...or if you just stopped. If you did continue, the marshmallow will have quite a soft texture (not super stiff).

Also, sometimes, I hate to say, your thermometer can be off. When working with sugar, it is crucial that you reach the proper temperature to achieve a particular result. If you have time (I'm not sure if this is for Thanksgiving tomorrow or not), try again.

If you don't have time, I would even buy some marshmallows, place them on top, and lightly torch them with a kitchen blowtorch. It would look and taste very nice! Hope this helps! And Happy Thanksgiving!

two questions: what exactly should the marshmallow look like? I actually expected a soft texture sort of like egg whites for merangue - that high and fluffy but not stiff.

This was more like the consistency of a glaze for cake vs something with air.

next is: the recipe calls for 1 tsp of gelatin and in parens it says 1/4 oz. The packet of gelatin I had was .3 ounces, so I used 1 teaspoon as indicated. Should I have weighed it? Was it ok to use 1 tsp or was that the problem?

It is for thanksgiving and I'll give it a shot tomorrow again if I can; otherwise: whipped cream was the consensus around the troubleshooters in our house!
Thanks again,
ILene

The marshmallow topping won't form stiff peaks like a meringue. Hover over the pictures in the steps and the image will enlarge so you can see it a bit closer. I remember this topping being quite soft (sort of like semi-melted marshmallows) and it just barely held its shape.

I don't think you measured the gelatin incorrectly. You must have had very little left in the package if you measured 1 tsp. The difference between 1/4 ounce and 1/3 ounce won't make much of a difference here, so don't worry. A bit more gelatin would make it just a bit stiffer.

Good luck on your next try. Wish we could physically be there to help you out! I hope it turns out for you. Keep us posted. Cheers!

- ilene