American Pie Council

2019 Amateur Entry


Peanut Butter S'mores Pie

Mindy Johnson
Brooklyn, NY
Category: Peanut Butter

Peanut Butter S'mores Pie

Chocolate Graham Cracker Crust:
12 chocolate graham crackers (12 full sheets), crushed to fine crumbs
7 tablespoons salted butter, melted
3 tablespoons sugar

Gooey Peanut Butter Filling:
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 egg
4 tablespoons salted butter, melted
2 cups powdered sugar
1 cup chopped peanut butter cups, plus more for garnish

Chocolate Peanut Butter Ganache:
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream
1/4 cup peanut butter

Marshmallow topping:
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/4 cup light corn syrup
1 teaspoon vanilla

To make the crust, combine graham cracker crumbs, melted butter and sugar. Press into a lightly greased deep-dish pie plate. Bake at 300 degrees for 12 minutes. Allow to cool while preparing the filling.

For the filling beat the cream cheese, vanilla extract and peanut butter together in a mixing bowl. Add egg and mix to combine. Add melted butter and mix. Slowly mix in powdered sugar and beat until smooth.

Arrange the chopped peanut butter cups on the bottom of the cooled pie crust and then spread the peanut butter filling on top. Bake at 350 degrees for 45-50 minutes or until set. Cool completely.

To make the ganache, place the chocolate chips in a small bowl. Heat the heavy cream in a cup or small bowl in the microwave for 1 minute or until heated through. Pour the hot cream over the chocolate and whisk until all the chocolate is melted. Whisk in the peanut butter. Reserve 1/4 cup of the ganache for decorating the pie and pour the rest over the peanut butter filling. Refrigerate to allow the ganache to set.

To make the marshmallow topping stir the gelatin with 1/4 cup of cold water in a large mixing bowl. Set the mixture aside to bloom for a few minutes while preparing the rest of the ingredients. In a medium saucepan mix together sugar, corn syrup and remaining 1/4 cup water. Bring to a boil and continue to cook for 5 minutes, stirring occasionally. Using a whisk attachment for your stand or hand mixer, start beating the gelatin mixture. Continue beating while slowly adding the hot sugar mixture. Once all of the liquid is added beat on high for five minutes or until the bowl is cool to the touch and the mixture has thickened and increased in volume. Mix in vanilla. Pour the marshmallow topping over the ganache layer on the pie. Refrigerate until ready to serve.

Before serving, broil the pie for 2-3 minutes or until the marshmallow is golden brown. Garnish pie with reserved ganache (microwave at 15 second intervals until thin enough to drizzle), chopped peanut butter cups and crushed graham crackers. Pie is best served at room temperature, refrigerate leftovers.