S'mores Pie

This s'mores pie from Buttermilk by Sam caught my eye because we have s'mores lovers in our family, and s'mores cookies and s'mores granola were both huge hits. I adapted her recipe to include a peanut butter layer because peanut butter is a staple on our s'mores. I also used the marshmallow fluff recipe from Sally's Baking Addiction instead of a more traditional meringue to help it hold up better. 

This is rich and delicious. The peanut butter layer pulls everything together perfectly.

S'mores Pie

Crust

230 grams graham cracker crumbs (I used about half Biscoff cookie crumbs)

113 grams butter, melted

Ganache

283 grams dark chocolate, finely chopped

300 grams heavy cream

1 tsp. vanilla

1/2 tsp. salt

Peanut Butter Layer

1/2 peanut butter

1/4 powdered sugar

1/4 cup light corn syrup

1/3 cup heavy cream

Fluff

4 egg whites

200 grams sugar

1/2 tsp. cream of tartar

1 tsp. vanilla

Preheat oven 350°F. Combine crumbs and butter until well mixed, and press crust into a 9-inch pie plate. Bake for 10 minutes, and then press crust down to remove the puffiness. Let cool completely.

To make the ganache, heat the heavy cream over medium heat until the edges start to bubble, and then pour over chocolate. Let stand 5 minutes, and stir until smooth. Stir in vanilla and salt. Pour into prepared pie crust. Chill at least 1 hour.

To make the peanut butter layer, combine all ingredients in a small saucepan over low heat until melted. Stir to combine, and cool to room temperature, and then pour over ganache. Chill at least 1 hour.

To make the fluff, combine egg whites and sugar with cream of tartar in a double boiler. Stir constantly over medium heat until it reaches 160°F. Pour into a mixing bowl, and beat on high 5 minutes. Stir in vanilla, and spread on top of pie. Right before serving, torch with a kitchen torch or broil carefully in the oven. Serves 8.