My absolute favorite part about summer is roasting s’mores over a campfire, and this recipe is the upscale, PIE version of that experience! This idea was inspired by how much I love using Reese’s cups in my s’mores instead of plain chocolate; the addition of salty, savory peanut butter is heavenly in addition to the classic s’mores ingredients. This pie does take a little while to make because it has several layers, but most of that time is spent waiting for different parts of the pie to chill or set, not because the recipe is difficult! At the end, you’ll be rewarded with a slice of gorgeous, distinct, Instagram-worthy layers: a salty, crunchy crust, a thick, rich chocolate ganache, and a light peanut butter mousse, all piled high with fluffy meringue. We couldn’t call this s’mores if it didn’t get kissed by fire, so the final step is torching the meringue for that smoky, charred campfire touch!
1. Plan Ahead
This pie does take some time, but most of that is for a layer to chill or set in the fridge, so you do get to relax in between! It can also easily be made ahead, and then torched right in front of your guests for an even more impressive party experience.
2. Meringue vs Marshmallow
I absolutely love marshmallows, but they’re not right as a pie topping due to their gelatin content. They’re just a little too dense and chewy as a pie topping, so meringue has an almost identical flavor profile with a much better texture!
3. Don’t like PB?
If you don’t like or can’t eat peanut butter, this recipe is very accommodating! You can substitute an equal amount of any other nut butter you like, or even omit the peanut butter layer entirely.
Peanut Butter S’mores Pie
For The Crust:
- 12 graham crackers about 1½ cups crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup 1 stick butter, melted
- For The Chocolate Ganache:
- 6 ounces good quality dark chocolate chopped
- 2 tablespoons butter
- 1/2 cup heavy cream
For The Peanut Butter Filling:
- 1/2 cup heavy cream
- 1/2 cup creamy peanut butter
- 4 ounces cream cheese softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For The Marshmallow Topping:
- 4 egg whites
- 1 cup sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- First, make the crust. In the bowl of a food processor, add graham crackers and process until finely ground. Then add sugar and salt and pulse to combine. With the food processor running, stream in melted butter and process until graham cracker crumbs and butter have fully combined.
- Transfer mixture to a 9-inch pie pan and press into the bottom, as well as up the sides. Place in refrigerator for 30 minutes to resolidify.
- Then, make the chocolate ganache. In a medium microwave safe mixing bowl, add cream and butter. Microwave in 30 second increments, until the butter is melted and the mixture is warm to the touch. Add chocolate and cover with a lid or foil and leave for 5 minutes.
- Remove the lid and whisk melted chocolate into cream and butter. Once combined, pour into prepared pie dish and spread evenly onto the base of the pie. Place back in the fridge for 20-30 minutes, or until firm to the touch.
- Next, make the peanut butter filling. Place all ingredients in the bowl of a stand mixer, fitted with the whisk attachment. Beat for 3-4 minutes, or until light and creamy. Spoon peanut butter mixture over chocolate ganache and carefully spread to fill the rest of the pan, up to the edge of the crust. Place back in the fridge to cool while preparing marshmallow.
- For the marshmallow topping, prepare a double boiler by simmering 2 inches of water in a medium saucepan. Set a medium mixing bowl over top and add egg whites, sugar and cream of tartar. Whisk to combine ingredients, then continuously whisk for 3-4 minutes, or until the sugar has fully dissolved (test this by carefully taking a small amount of the mixture on your finger and rubbing it to see if there is any graininess) or the mixture is light, fluffy and glossy.
- Remove bowl from the heat and add marshmallow mixture into the bowl of a stand mixer, fitted with the whisk attachment. Whisk on medium high until firm, glossy peaks form, 3-5 minutes.
- Top chilled pie with marshmallow fluff, then toast until golden brown using a kitchen torch. Serve immediately. Store leftovers in an airtight container in refrigerator for up to 2 days.