A unique stand-in for s'mores to serve for dessert at your next cookout – grilled pie crust shapes sandwiched with chocolate ganache and whipped cream. Recipe and photo credit: Caroline Edwards from Chocolate & Carrots.
Preheat grill to medium heat. Roll pie crusts on lightly floured surface to 1/4-inch thickness. Cut out 16 circles. (Or cut out other shapes like squares or triangles.) Cover and refrigerate until ready to grill.
Reduce temperature of grill to low. Spray grill grates with no stick cooking spray. Grill pie shapes about 2 1/2 minutes per side or until they begin to harden and form grill marks. Let cool then match up into pairs for sandwiches.
Meanwhile, beat 1 cup of the heavy cream with confectioners’ sugar and vanilla in large bowl until stiff peaks form. Set aside.
Microwave chocolate chips in medium microwavable bowl on HIGH at 15-second intervals until melted, stirring in between cook time. Set aside to cool slightly. Beat remaining 1/2 cup heavy cream and orange extract in medium bowl until soft peaks form. Fold into melted chocolate. Immediately pour into pastry bag fitted with a plain tip. Pipe about 2 tablespoons of chocolate ganache onto one side of each pair of pie crusts.
Using another pastry bag, pipe a dollop of whipped cream onto ganache. Top with a pie crust to make a sandwich that resembles a s'more. Serve immediately or refrigerate until ready to serve.
Variation: Try flavoring the chocolate ganache with other extracts such as McCormick® Raspberry Extract or McCormick® Pure Peppermint Extract. Or use McCormick® Pure Vanilla Extract in both the whipped cream and the ganache.