S’mores. Peanut butter. Chocolate ganache. Pie. All amazing, and all combined together. A peanut butter and chocolate ganache s’mores pie.
This pie is good. Like really, seriously good! I had been dreaming about s’mores from the moment I heard our hotel in San Diego had a terrace where you could roast your own s’mores with a view of the city. Unfortunately we didn’t get to take advantage of that, as the fire pits were closed the evening we were planning to go. Clearly our mistake was not roasting marshmallows every night.
So to satisfy my craving I dreamt up this amazing pie while we were on our way back home.
A sweet honey graham cracker and peanut butter crust, a silky dark chocolate filling, topped with toasted marshmallows. All your favourite things about s’mores plus peanut butter!
Oh and I decided to make the chocolate a dark chocolate ganache, because delicious! Also chocolate and peanut butter is my favourite combination. YUM.
This s’mores pie is perfect for a backyard summer BBQ and can be prepared ahead of time. A little trick we’ve used to get that gooey marshmallow and melted chocolate the following day is to put a piece in the microwave for about 10 seconds. Perfection.
- 2 cups crushed honey graham crackers
- 1/4 cup peanut butter
- 1/2 cup butter melted
- 1/4 cup brown sugar
- 1 cup heavy cream
- 325 g dark chocolate chopped
- salt to taste
- large marshmallows (enough to cover the pie)
Preheat oven to 350°F.
In a food processor pulse the honey graham crackers until they are fine crumbs. Transfer to a small bowl.
Add the peanut butter, brown sugar, and melted butter to the graham crackers and mix well. Press the mixture firmly into the bottom of a greased pie or cake dish.
Chop the dark chocolate into pieces and place in a mixing bowl.
In a small pot over medium high heat, warm the cream until just starting to boil. Remove from heat and pour into the bowl with the chocolate. Add a pinch of salt and stir until all the chocolate melts. The ganache should be nice and smooth. Pour on top of the crust and spread evenly.
Top with the marshmallows. I placed one in the center and worked my way around outwards.
Bake in the oven for 20 minutes. Remove from oven and let the pie sit and cool for 10 minutes to allow the chocolate to set.
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!