Peanut Butter S'Mores Pie
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?
Servings: 10
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.