Peanut Butter S’mores Pie (No-Bake)

Slightly adapted from: Nielsen-Massey

Yield: 8–10 servings (one 9" pie)

Peanut Butter Crème Pâtissière

Ingredients:

  • 1/3 cup (66g) granulated sugar
  • 3 large egg yolks
  • 1 ½ Tbsp cornstarch
  • ¼ tsp kosher salt
  • 1 cup (227g) whole milk
  • ½ cup (135g) creamy peanut butter
  • 1 tsp Nielsen-Massey Pure Vanilla Bean Paste or Pure Vanilla Extract

Directions:

  1. In a medium bowl, whisk together sugar, egg yolks, cornstarch and salt for 3–4 minutes until mixture is pale yellow and reaches the ribbon stage.
  2. In a medium saucepan, bring milk to a boil over medium heat, stirring frequently.
  3. Slowly pour a small amount of hot milk into egg yolk mixture while whisking constantly. (This gently raises the temperature of the eggs so that they don’t end up scrambled.) After egg yolk mixture has been tempered, slowly pour in remaining milk while continuously whisking.
  4. Pour mixture through a sieve back into saucepan. Bring to a boil over medium heat, whisking constantly to keep mixture from scorching and lumps from forming. The pastry cream is ready when large bubbles slowly come to the surface and pop through the thick, pudding-esque mixture.
  5. Remove from heat, then whisk in peanut butter and vanilla.
  6. Pour into a heat-safe bowl. Immediately press cling film directly onto surface. Let cool to room temperature, then transfer to fridge to chill for 1 hour.

Graham Cracker Crust

Ingredients:

  • 1 ¾ cups (174g) graham cracker crumbs (about 11 graham crackers)
  • ¼ cup (28g) confectioners’ sugar
  • ¼ tsp kosher salt
  • 6 Tbsp (85g) unsalted butter, room temperature

Directions:

  1. Grease a 9" pie pan.
  2. Blitz graham crackers in food processor until they turn into crumbs. Add confectioners’ sugar, salt, and butter. Pulse until mixture resembles wet sand.
  3. Press crust mixture evenly into bottom and up sides of prepared pan.
  4. Refrigerate until set (about 30 minutes).

Milk Chocolate Ganache

Ingredients:

  • 5 ounces (142g) milk chocolate
  • ½ cup (114g) heavy cream
  • ¼ tsp kosher salt
  • 3 Tbsp (42g) unsalted butter, room temperature

Directions:

  1. Once the crust has set, it’s time for the ganache! In a heatproof bowl, zap chocolate, cream, and salt in microwave in 20-second increments until chocolate is mostly melted.
  2. Stir until chocolate melts completely, then stir in butter until mixture is shiny and beautiful.

Topping & Assembly

Ingredients:

  • 2 cups (160g) Dandies Mini Vanilla Vegan Marshmallows

Directions:

  1. Spread ganache evenly on the bottom of the crust. Refrigerate for 30 minutes or until ganache is set.
  2. Take your peanut butter crème pat out of the fridge and whisk it a little to loosen it up. Using an offset spatula, spread and smooth crème pat over ganache.
  3. Top pie with mini marshmallows, then comes the super fun part: toasting the marshies with a kitchen torch! Toast ‘em as much or as little as you like.
  4. Refrigerate pie for at least one hour before serving.

Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!