Fresh fruit pies are amazing, of course, but sometimes you need a truly decadent dessert. Something drizzled with chocolate or filled with a rich, buttery sweet cream. This Peanut Butter S’Mores Pie is that dessert. Layers of creamy peanut butter, hot fudge sauce, and marshmallow topping are all nestled in a easy-to-make graham cracker crust. What other combo brings back memories of summer spent around the campfire? We can’t think of one.

Peanut Butter S’Mores Pie

Prep Time: 1 hour, 30 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 35 minutes

Yield: 8-12

Peanut Butter S’Mores Pie

Ingredients

    For the Crust:
  • 1 1/2 cups graham cracker crumbs (about 24 squares)
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • For the Filling:
  • 1 cup peanut butter, creamy
  • 1 (8 oz) package cream cheese, softened
  • 1 1/4 cups powdered sugar
  • 1 1/2 cups heavy whipping cream
  • 1 cup hot fudge sauce
  • For the Marshmallow Topping:
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350°F.

In a food processor, pulse together graham cracker crumbs, sugar and butter until moistened and fully combined. Pour mixture into a 9-inch pie dish and press down and up the sides. Bake for about 10 minutes or until lightly golden brown around the edges. Remove from oven and allow to cool completely.

In large bowl, mix together peanut butter, cream cheese and powdered sugar until smooth and creamy. In separate bowl, whip heavy cream until stiff peaks form. Fold cream into peanut butter mixture until well combined.

Pour hot fudge sauce onto cooled pie crust, then top with peanut butter filling. Cover with plastic wrap, and allow pie to chill for at least 1 hour or overnight.

To make topping, combine egg whites, sugar, cream of tartar and salt in bowl of electric mixer. Place bowl over a pot of simmering water and stir, heating mixture until it reaches about 150°F, about 6 minutes. Remove from heat and place bowl on mixer. Whip on high until glossy stiff peaks form, about 5 minutes. Add vanilla and stir for a minute longer.

Spread mixture on top of chilled pie, and place under broiler to toast. You can also use a kitchen torch if you have one. Cut and serve immediately. Enjoy!

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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