Welcome back to QCK!
Today’s recipe is one of my summer favorites made into pie. I have a serious love for S’mores, as you most likely know from my S’moregasbored post. I’ve pretty much had one every night since quarantine started. My favorite way to enjoy a s’more is with a Reeces’ Peanut Butter Cup rather than the usual Hershey’s. The peanut butter adds that perfect salty/sweet combination that I love so much. It just works.
So I took all of that and baked it into a pie. Well it’s actually not really baked, just the crust. Graham cracker crust, silky peanut butter chocolate ganache and a layer of homemade marshmallow, toasted to golden brown perfection. It’s ultra decadent and delicious. My favorite thing about this pie is the homemade marshmallow. The texture is so silky smooth but perfectly fluffy at the same time. On top of that, the powdered sugar that goes on top perfectly brûlées, which gives the pie this gorgeous, crisp, golden brown top.
Substitutions and Add Ons
- Homemade marshmallows can be substituted for store-bought.
- Graham Crackers can be substituted for Oreos, Nilla Wafers, or really any dry cookie treat.
- Corn Syrup for the marshmallows can be replaced with honey, note that it will change the flavor.
- You can also add pretzels to the crust, a graham cracker crumble topping.
|Prep: 45 Mins||Cook: 30 Mins||Rest: 4-12 Hours||Difficulty: Med|
- 2 Sleeves Graham Crackers
- 1/2 C (1 stick) Unsalted Butter, melted
- 1/4 C Light Brown Sugar, packed
- 2 C Semi-Sweet Chocolate Chips
- 1 1/2 C Heavy Whipping Cream
- 1/2 C Peanut Butter
- 1 1/2 Tbsp (1 1/2 packets) Unflavored Gelatin
- 1/4 C Cold Water
- 1 C Granulated Sugar
- 1/3 C Light Corn Syrup
- 2 Tbsp Water
- 1/8 tsp Kosher Salt
- 1/2 Tbsp Pure Vanilla Extract
- Confectioners Sugar for Topping
- Preheat oven to 375°F. Lightly grease a 9-inch pie plate.
- In a food processor fitted with S Blade, pulse graham crackers and brown sugar until all the crackers are crushed into crumbs.
- Continue to use the pulse setting while slowly drizzling in melter butter.
- Pour the mixture into the pie plate and firmly press and even layer of graham cracker crust into the bottom and sides, making sure there are no holes.
- Place the pan in the oven and bake 12-15 minutes.
- Remove from oven and cool completely.
- In the meantime, make the ganache by placing 2 C of chocolate chips in a large bowl.
- In a medium bowl, microwave the heavy cream and peanut butter until it’s hot to the touch, about 1.5-2 minutes.
- Pour the heavy cream and peanut butter over the chocolate chips and let it set for 30 seconds, then gently stir with a rubber spatula until fully combined. It should look like pure melted chocolate and be very silky and shiny.
- Pour the ganache into the cooled graham cracker crust and refrigerate until fully set, at least four hours.
- Once fully set, begin making the marshmallows.
- In the bowl of an electric mixer, add cold water and sprinkle gelatin over top. Leave to set for about 10 minutes.
- In a small saucepan over medium-low heat, combine sugar, corn syrup and water. Stir until sugar is fully dissolved then turn heat to high.
- When the mixture begins to boil, set a timer for one minute and don’t stir at all. After one minute of hard boiling, remove from heat.
- Turn the electric mixer fitted with whisk attatchmemt on low speed and slowly pour the hot sugar into the gelatin.
- Once all the sugar is poured in, turn the mixer to medium-high speed and whip until the mixture becomes shiny, silky and white. It should be cool enough to touch at this point.
- Using a lightly greased spatula, scrape all the marhsmallow mixture onto the pie and gently spread an even layer over the pie.
- Cover with a lightly greased piece of plastic wrap and let set in the fridge for at least 4 hours.
- Once fully set, sprinkle the top with an even dusting of powdered sugar.
- Using a small blow torch, evenly brûlée the top of the pie to create a golden brown crust.
- Let cool for 5 minutes before serving.