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.
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.
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.
