Peanut Butter Smore’s Pie

Peanut Butter Smores Pie

I taught my 4-H kids how to make this for our last meeting.  It was pretty entertaining.   7 kids, 7 batches of chocolate ganache, graham cracker crumbs everywhere,  and sticky marshmallows.   I think they enjoyed it.  It seems how much kids enjoy making something is a direct link to how messy it is! 🙂  They were trying to think of a twist they could put on the name for it to be Halloween themed, any ideas?
This is a rich, decadent pie so it will feed quite a few since you will only want a small piece… unless you’re a kid.  And then you might want a big piece.
Of course, you might be full from licking the ganache off  your fingers and spatula.  Maybe.
Peanut Butter Smores Pie

Make sure you use a deep dish pie pan, or a tart pan.  Otherwise you’ll have leftover ganache that won’t fit.  That wasn’t a problem for any of the kids though…

PB SMORE’S PIE

For crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
pinch salt

For filling:
1 cup heavy cream
11.5 oz bag milk chocolate chips (approx 1 1/2 cups)
1/2 cup smooth peanut butter
1 tsp vanilla extract

For topping:
marshmallows, large or small

Prepare the crust: Combine the crust ingredients and stir until well combined.
Press firmly into a 9 or 10 inch tart pan or deep dish pie pan.
Bake at 350 degrees for 8 to 10 minutes.

Prepare the filling: Bring the cream just barely to a boil over medium heat then pour over the chocolate chips.
Stir until smooth.  Add the peanut butter and vanilla and combine well.  Pour into crust and refrigerate for 1-2 hours until firm.

Top with marshmallows and toast.  Either put under the broiler for just a couple minutes (Watch closely!) or toast with a kitchen torch.

Peanut Butter Smore’s Pie

Ingredients

    For crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • pinch salt
    For filling:
  • 1 cup heavy cream
  • 11.5 oz bag milk chocolate chips (approx 1 1/2 cups)
  • 1/2 cup smooth peanut butter
  • 1 tsp vanilla extract
    For topping:
  • marshmallows, large or small

Instructions

  • Prepare the crust: Combine the crust ingredients and stir until well combined.
  • Press firmly into a 9 or 10 inch tart pan or deep dish pie pan.
  • Bake at 350 degrees for 8 to 10 minutes.
  • Prepare the filling: Bring the cream just barely to a boil over medium heat then pour over the chocolate chips.
  • Stir until smooth. Add the peanut butter and vanilla and combine well. Pour into crust and refrigerate for 1-2 hours until firm.
  • Top with marshmallows and toast. Either put under the broiler for just a couple minutes (Watch closely!) or toast with a kitchen torch.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/peanut-butter-smores-pie/

    Related Posts Plugin for WordPress, Blogger...

    join the conversation

    *