This refrigerator-friendly Peanut Butter S'mores Pie is both low effort and visually stunning for any summer celebration. Light yet decadent peanut butter chocolate mousse cradled in a salted graham cracker crust then topped with a sky-high peaks of toasted meringue - are you drooling yet?
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The torched topping gives me heart-eyes and the filling makes my belly sing - just you wait and try it! You’ll be dancing around your kitchen with each bite, I guarantee it.
This pie is completely no-bake and can live in your refrigerator until serving (with or without the meringue topping). I bet it would even work frozen, too!
There are so many reasons why I love this Peanut Butter S’mores Pie - let me count the ways:
Salted Graham Cracker Crust
The press-in crust is made from graham crackers, melted butter, granulated sugar, and a touch of salt. I like the cracker bits crumbly and irregular - not too fine.
I’ll do anything to avoid getting out and washing my food processor, and find it therapeutic to crush them in their own (unopened) package.
You can always use store-bought graham crumbs too.
Peanut Butter Mousse Filling
Finding the perfect balance between airy mousse and decadent chocolate led to the creation of this filling.
Light enough for hot summer days with a slight chill that makes it almost refreshing, this peanut butter-spiked pie straddles the line of being ultra indulgent but still backyard BBQ friendly. It won’t melt as fast as ice cream pie and keeps well in the refrigerator until dessert time.
Italian Meringue Topping
While s’mores are traditionally made with marshmallows, Italian meringue is super stable and stands up (literally) to the flame.
This part is a tense bit fussy, but will be totally worth it. You might think the recipe makes too much, but keep piling it on, swirling the outside, to create the sky-high swoops.
Many meringue-topped pies are broiled and browned in the oven. Italian meringue is already cooked so you can avoid a melted chocolate mess by using a culinary torch.
You may top and toast the pie just before serving, but I find that this Italian meringue keeps in the refrigerator (and freezer) quite well without weeping.
Ingredients
- Graham cracker crumb - from about 10 whole sheets
- Granulated sugar
- Unsalted butter
- Milk chcocolate
- Bittersweet chocolate
- Peanut butter - a smooth, not natural kind
- Egg whites
- Vanilla extract
See recipe card for quantities.
Tools and Equipment
- 8 or 9-inch pie pan
- Food processor (optional)
- Saucepan
- Electric mixer (preferably a stand mixer)
- Large rubber spatula
- Candy thermometer (for the topping)
- Culinary torch
Serving and Storage
Store the pie in the refrigerator until ready to serve. Use a warm, dry knife to slice the pie (heat the knife under hot water then dry it off with a kitchen towel). Wiggle an offset spatula or pie server under the slice to release the crust from the pan then remove.
If you find the pie too difficult to slice, allow it to stand at room temperature for about 10 minutes before slicing.
Store leftovers in the refrigerator for 2-3 days.
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More Indulgent Recipes to Try
Chocolate Peanut Butter Cupcakes
Snickerdoodle Bars with Cinnamon Icing
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Recipe
Peanut Butter S'Mores Pie
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs from about 10 sheets
- 3 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoon unsalted butter melted, plus more for the pan
Peanut Butter Chocolate Mousse
- 150 g milk chocolate (about 35%) finely chopped
- 150 g bittersweet chocolate (about 70%) finely chopped
- 2 cups heavy cream divided
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- ½ cup smooth peanut butter
- 3 tablespoon granulated sugar
Italian Meringue Topping
- 1 cup granulated sugar
- ¼ cup water
- 3 large egg whites
- 2 teaspoon vanilla extract
Instructions
Graham Cracker Crust
- By hand (in an unopened package), in a food processor, or in a zip-top bag with a rolling pin, crush the graham crackers into crumbs. Add the crumbs to a mixing bowl and stir in the sugar and salt. Drizzle in the melted butter and toss to combine. The crumbs should be evenly moistened and clump together like wet sand when squeezed.
- Grease the bottom and sides of an 8 or 9-inch pie pan with butter. Tip the crumb mixture into the pan. Starting with the sides, press the crumbs up the walls of the pan in an even layer. Press the remaining crumbs into the bottom of the pan.
- Using a flat-bottomed measuring cup or drinking glass, press the crumbs into the corners of the pan and across the bottom to create an even layer of crust
- Refrigerate the crust for 2 hours before filling (or freeze for about 30 minutes).
Peanut Butter Chocolate Mousse
- Place all of the chopped chocolate in a heat-safe bowl and set aside.
- Heat ½ cup (120 ml) of the cream in a small saucepan over medium heat until it begins to steam and slightly simmer. Pour the hot cream over the chopped chocolate and let sit for about 2 minutes.
- After 2 minutes, add the salt and vanilla extract then whisk until smooth. Add the peanut butter and whisk until combined. Allow the mixture to cool before folding it with the whipped cream (to follow).
- Whip the remaining 1 ½ cups of cream with the granulated sugar until medium-soft peaks form. Do not over mix or the mousse will be grainy.
- Using a large rubber spatula or metal spoon, carefully but efficiently fold together the whipped cream and cooled chocolate mixture. Try not deflate the airy mixture.
- Once combined, scrape the mousse into the graham cracker crust and lightly spread it out until smooth with an offset spatula. Do not pack the mousse into the crust or it will become dense. If you have extra mousse, spoon it into a small dish and enjoy on the side.
- Refrigerate the mousse for at least 2 hours or until ready to serve.
Italian Meringue Topping
- Stir together the sugar and water in a small saucepan. Bring the mixture to a boil, without stirring, over high heat until it reaches 238°F on a candy thermometer.
- Meanwhile, place the egg whites in the bowl of stand mixer fitted with the whisk attachment. Once the sugar mixture reaches 232°F, immediately begin mixing the egg whites on medium-high speed until they form soft peaks (if they reach soft peaks before the sugar syrup is 238°F, turn off the mixer).
- Turn the mixer to high speed, very carefully pour the hot sugar syrup in a slow and steady stream into the egg whites. Continue mixing on high speed until the outside of the mixer bowl returns to room temperature and the meringue holds stiff peaks, about 8 minutes.
- Top the chilled pie with the Italian meringue. Pile it high while creating swirls on the outside. Toast the meringue with a culinary torch until browned.
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