If you ask me, periwinkles are cute, charming little flowers. A bunch of them would look great on your dinner table this weekend as a sweet and simple centerpiece. They’re growing everywhere at the moment (in and around LA, anyway).
This pie. Oh, this pie! OMG, this pie! It’s insane! In the best way ever!
Do you like s’mores? Well, I mean, you better like them. If you and I are to remain on good terms!
I have a great idea for you. This weekend, after you delight your guests with Steak and Potato Taquitos with Roasted Corn Salsa, rather than lighting up your fireplace and giving everyone foil, metal skewers, chocolate, marshmallows, and crumbling graham crackers — make this Peanut Butter S’mores Meringue Pie!
P.S. Check out the Friday Flowers Gallery to see what Friday Flowers is all about!
Up to 1 day and at least 1-1/2 hours ahead: Make the crust and chocolate-peanut butter mixture, assemble this portion in the pie plate, and refrigerate.
About 20 to 30 minutes ahead: Make the meringue, add it to the pie, and torch it.
Even though I find this the most divine right after the meringue is torched, it’s still amazing the next day!