When
Omni Fort Worth‘s Chef Sebastien Layen was a young chef he worked in a hotel that the pastry chef had a killer chocolate pie. He remembered eating a lot of slices and loved it so much that he asked the chef for his recipe when he left. As a chef, Chef Layen used that recipe many times but when he moved to Texas, he wanted to modify the pie and make it more local. Chef Layen’s former catering director was a big s’mores fan and wanted it everywhere. Chef Layen thought about the pie and thought that he should modify it with all the flavor of a s’more. He replaced the pie crust with the graham cracker crust, added bourbon in the chocolate pie filling, then replaced the whipped cream with a homemade marshmallow cream, creating the
Bourbon S’mores Pie. (
More “Perfecting Pie” Recipes)
Bourbon S’mores Pie
The Crust:
1/2 cups Graham cracker crumbs
2 Tbsp Sugar
1 Egg white, beaten
2 Tbsp Butter, melted
1. Preheat oven to 375 degrees.
2. In a small bowl, combine cracker crumbs and sugar, stir in egg white and butter.
3. Press onto bottom and up the sides of a 9-inch pie plate coated with cooking spray.
4. Bake 6-8 minutes or until set. Cool completely on a wire rack.
The Filling:
9 oz High-quality semi-sweet chocolate, chopped
1 1/2 Whole milk
1 cup Heavy cream
6 Egg yolks, large
5 Tbsp Granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 tsp Salt
1 Tbsp Bourbon
1. Place the chocolate in a blender.
2. Whisk the milk, cream, egg yolks, granulated sugar, bourbon and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula until the mixture is thick enough to coat the spatula and almost boiling (5-6 minutes).
3. Immediately pour the milk mixture over the chocolate in the blender.Cover and hold lid with a thick kitchen towel. Blend until combined and smooth, stopping to scrape down the sides of the blender as needed.
4. Pour the chocolate mixture into the graham cracker pie crust and refrigerate until set, about 2 hours.
 Hot water is vital for cutting a pie like a professional. If there’s a sink, run the blade under hot water and wipe it with a clean kitchen towel between each cut. Paper towels or napkins will suffice, but they get messy quickly, so keep reaching for new ones. |
The Topping:
6 Tbsp Water
1 1/4 cups Light corn syrup
3/4 cup plus 1 Tbsp Sugar
4 Egg whites, large
Pinch of Salt
Pinch of Cream of tartar
2 Tbsp Vanilla extract
1. In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.
2. In the meantime, in a completely dry mixing bowl with an electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes.
3. Still whisking, sprinkle in remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes.
4. While mixing on low speed, carefully drizzle in the hot syrup.
5. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes.
6. Turn the mixer to low and whisk in vanilla.
7. Pour marshmallow cream on top of pie filling. Add mini marshmallows then broil or use hand torch to toast the marshmallows.
 Sebastien Layen was appointed the Executive Chef at Omni Dallas Fort Worth on May 2011. Chef Layen oversee all aspects of food and beverage preparation for the hotel’s restaurants, and its 70,000 square feet of banquet space.Chef Layen came from the Hyatt Regency La Jolla where he has served as Executive Chef since March 2008. Located in San Diego’s upscale resort community of La Jolla, known as the “Jewel of the Pacific,” Hyatt Regency La Jolla is an architectural masterpiece inspired by Michael Graves. The property tempts business and leisure travelers with its sophisticated blend of 419 newly renovated guest-rooms, including 24 suites, more than 34,000 square feet of function space, a popular collection of food and entertainment outlets, the 32,000 square foot atrium style Sporting Club and Spa, an Olympic-size lap pool and an array of business and leisure services and amenities Layen began his career with Hyatt Hotels and Resorts in December 2002 at the Hyatt Grand Champions Resort and Spa, located in the Palm Springs area, where he served as Executive Sous Chef. There, he was responsible for all food and beverage operations for the hotel’s two restaurants and 85,000 square feet of meeting space. In 2005 Chef Layen was promoted Executive Chef at the 250 rooms and suites Hyatt Coral Gables in Miami. Where he managed all aspects of food and beverage preparation for the hotel’s outlets, and its 20,000 square feet of banquet space. Prior to Hyatt, Chef Layen worked for Le Meridien Hotels where he sharpened his culinary talents in various locations including Tahiti, New Orleans and Brussels.As a native of France, Layen received much of his training in Europe where he received advanced degrees in hotel management from L’ecole Hoteliere de la Citadel de Namur in Belgium. He specializes in classic French and continental cuisines. Layen spend all his free time with his wife Valerie and three children, Elliot, Camille and Justine. |
