Blue Ribbon Peanut Butter S’mores Pie
A new take on classic treat. This s’mores pie recipe has all the essentials – graham crackers, chocolate and toasted marshmallow. But swapping in chocolate graham crackers and adding a thick and gooey peanut butter layer makes it even better.
Need another reason to try it out? This peanut butter s’mores pie recipe is also award winning! I took home the top prize in the peanut butter division at the 2019 National Pie Championships.
Ingredient Notes
Below are some notes on key ingredients for this recipe. For a full list of ingredients, see the recipe card below.
- chocolate graham crackers – I prefer chocolate graham crackers in this crust, however if you can’t find chocolate graham crackers you can substitute regular graham crackers. Crushing up some graham crackers takes only a minute with a food processor but if you want to take a shortcut you can also buy a premade graham cracker crust, like this one by Keebler. If you can’t find chocolate graham crackers, Chocolate Teddy Grahams work as well.
- Salted Butter – I only bake with salted butter. You’ve probably heard to use unsalted butter because there can be discrepancies in how much salt is in different brands but I have yet to come across a brand of butter that is too salty. I find that when I use unsalted butter I have to add a lot of salt to balance out the sweetness of most of my recipes.
- Peanut Butter – Peanut butter is used in a few different layers of this pie, you’ll want to use creamy peanut butter, not crunchy.
- Cream cheese – You want your cream cheese to be at room temperature before starting so it blends easily. Take it out of the fridge about an hour before you start. You can also microwave for 10-15 seconds to soften.
- Peanut Butter Cups – I use Reese’s Miniature cups for this recipe. You can also use standard size or the even smaller ‘unwrapped’ version. I like the chopped peanut butter cups in the pie for texture, but even if you leave them out you’ll have plenty of chocolate peanut butter flavor.
- Unflavored gelatin – This is a key ingredient to making marshmallow. You can usually find it with the flavored jello mixes in the grocery store.
Gluten Free Adaptation
This s’mores pie recipe inherently only has one ingredient with gluten so it’s really easy to make gluten free. Substitute the chocolate graham cracker with gluten free graham crackers, or really any gluten free cookie of your choice. Gluten free chocolate sandwich cookies would work as well, like Trader Joe’s Gluten-Free Joe-Joe’s (their version of Oreos). Use 27 sandwich cookies, crushed to fine crumbs, and 6 tablespoons butter, melted.
In this recipe I am using Reese’s miniature cups, which are labeled Gluten Free. I think all Reese’s cups are gluten free with the exception of the unwrapped minis and their holiday seasonal shapes. Whether you are using Reese’s or another brand make sure to check the labeling if you are making this pie gluten free.
Chocolate Graham Cracker Pie Crust
Let’s start with the crust. S’mores are traditionally made with regular graham crackers but if you’re like me and love chocolate try using chocolate graham crackers. It tastes almost like a mashup of a graham cracker and Oreo pie crust. To make the crust, combine graham cracker crumbs, melted butter and sugar. Press into a lightly greased deep-dish pie plate. Bake at 300 degrees for 12 minutes. Allow to cool while preparing the filling.
Whenever I make cookie crusts, whether it be graham cracker or Oreo, I always lightly spray the pie dish with a baking spray so the slices come out clean and easy. I also like to bake the crust before adding the fillings to help set it and keep the crumbs from mixing in with your filling.
Peanut Butter Filling
For the filling beat the cream cheese, vanilla extract and smooth peanut butter together in a large bowl. Add egg and mix to combine. Add melted butter and mix. Slowly mix in powdered sugar and beat until smooth. Arrange the chopped peanut butter cups on the bottom of the cooled pie crust and then using an offset spatula or the back of a spoon, spread the peanut butter mixture on top. Bake at 350 degrees for 45-50 minutes or until set. Cool completely.
Chocolate Peanut Butter Ganache
To make the chocolate ganache, place the chocolate chips and heavy cream in a small heatproof bowl. Microwave for 30 seconds and whisk until the chocolate is completely melted and smooth. Microwave an additional 10 seconds if needed. Whisk in the peanut butter. Reserve about ¼ cup of the ganache for decorating the pie and pour the rest over the peanut butter filling. Refrigerate to allow the ganache to set.
Marshmallow Topping
Homemade marshmallow sounds intimidating but it’s actually fairly quick and simple. Especially if you have a stand mixer, it will do all the work. If you’re using a hand mixer you’ll need to pour the sugar mixture slowly into the gelatin mixture while continuously beating. It might be helpful if you have someone that can help you out by pouring while you mix!
Start by stirring the gelatin and ¼ cup of cold water in a large mixing bowl. Set the mixture aside to bloom for a few minutes while preparing the rest of the ingredients. In a medium saucepan mix together sugar, corn syrup and remaining ¼ cup water. Bring to a boil and continue to cook for 5 minutes, stirring occasionally. Using a whisk attachment for your stand or hand mixer, start beating the gelatin mixture. Continue beating while slowly adding the hot sugar mixture. Once all of the liquid is added beat on high for five minutes or until the bowl is cool to the touch and the mixture has thickened and increased in volume. Mix in vanilla. Pour mixture on top of the ganache layer.
Broil the pie for 2-3 minutes or until the marshmallow is golden brown. Keep a close eye on it, it will brown really quickly. You can also use a kitchen torch if you have one. Garnish pie with reserved ganache, chopped peanut butter cups and crushed graham crackers.
This pie tastes best (and slices best!) at room temperature. You can keep the pie at room temperature for a couple days or refrigerate up to a week. Bring back to room temp before serving. Check out my instagram highlight to see the making of this pie!
Looking for more award-winning pie recipes? Check out my Chocolate Banana Cream Pie and my Hazelnut Mocha Pie.
Peanut Butter S’mores Pie
Ingredients
- 12 chocolate graham crackers 12 full sheets, crushed to fine crumbs *see Gluten Free adaptation notes above
- 7 tablespoons salted butter, melted
- 3 tablespoons sugar
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter
- 1 egg
- 4 tablespoons salted butter, melted
- 2 cups powdered sugar
- 1 cup chopped peanut butter cups, plus more for garnish
- ½ cup semisweet chocolate chips
- ¼ cup heavy whipping cream
- ¼ cup creamy peanut butter
- 1 teaspoon unflavored gelatin
- ½ cup cold water, divided
- ¾ cup sugar
- ¼ cup light corn syrup
- 1 teaspoon vanilla
Instructions
- To make the crust, combine graham cracker crumbs, melted butter and sugar. Press into a lightly greased deep-dish pie plate. Bake at 300 degrees for 12 minutes. Allow to cool while preparing the filling.
- For the filling beat the cream cheese, vanilla extract and peanut butter together in a mixing bowl. Add egg and mix to combine. Add melted butter and mix. Slowly mix in powdered sugar and beat until smooth.
- Arrange the chopped peanut butter cups on the bottom of the cooled pie crust and then spread the peanut butter filling on top. Bake at 350 degrees for 45-50 minutes or until set. Cool completely.
- To make the ganache, place the chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds and whisk until the chocolate is completely melted and smooth. Microwave an additional 10 seconds if needed. Whisk in the peanut butter. Reserve ¼ cup of the ganache for decorating the pie and pour the rest over the peanut butter filling. Refrigerate to allow the ganache to set.
- To make the marshmallow topping stir the gelatin with ¼ cup of cold water in a large mixing bowl. Set the mixture aside to bloom for a few minutes while preparing the rest of the ingredients. In a medium saucepan mix together sugar, corn syrup and remaining ¼ cup water. Bring to a boil and continue to cook for 5 minutes, stirring occasionally. Using a whisk attachment for your stand or hand mixer, start beating the gelatin mixture. Continue beating while slowly adding the hot sugar mixture. Once all of the liquid is added beat on high for five minutes or until the bowl is cool to the touch and the mixture has thickened and increased in volume. Mix in vanilla. Pour the marshmallow topping over the ganache layer on the pie.
- Broil the pie for 2-3 minutes or until the marshmallow is golden brown. Keep a close eye on it, it will brown really quickly. You can also use a kitchen torch if you have one. Garnish pie with reserved ganache (microwave at 15 second intervals until thin enough to drizzle), chopped peanut butter cups and crushed graham crackers.
Leave a Reply