Peanut Butter S’mores Meringue Pie Recipe
Peanut Butter Chocolate Meringue Pie is like one big, delicious S'more in the shape of a pie. It's an over-the-top dessert for any occasion!*If you're gluten-free, or baking for someone who is, you can use gluten-free graham crackers -- Pamela's Gluten-Free Honey Grahams.
Ingredients
- 1 cup heavy cream
- ¾ pound (2 cups) milk chocolate, finely chopped or chips
- ½ cup creamy salted peanut butter, at room temperature
- 2 cups finely ground graham cracker crumbs about 12 whole graham crackers
- ½ cup unsalted butter, melted
- ⅓ cup plus 1 cup granulated sugar, divided
- 4 large egg whites
Instructions
- Make the filling. Scald the cream in a small saucepan over medium heat. Tiny bubbles will appear on the edges of the pan -- it should be very hot, but not boiling. In a medium-sized mixing bowl, pour the hot cream over the finely chopped chocolate and let it sit for about 4 minutes. Use a spoon to stir the mixture until the cream is fully incorporated. Then, add the peanut butter and stir until it's completely smooth. Set this aside and let it come to room temperature, about 20 minutes or so.
- Make the crust. Meanwhile, add the graham crackers to a food processor fitted with the blade attachment and blend until they are finely ground. Add the melted butter and ⅓ cup of the sugar and blend just to combine.
- Shape the crust. Pour the graham cracker mixture into a 10-inch pie dish. Use your fingers to gently press it down evenly on the bottom and edges, to form the crust.
- Add the filling and refrigerate. Then pour the cooled chocolate-peanut butter mixture into the crust. Place this in the refrigerator for at least 45 minutes. When the pie is almost done setting in the refrigerator, make the meringue. (See next step.)
- Make the meringue. Fill medium-sized saucepan with a few inches of water and place it over medium heat, and bring the water to a simmer. Then in a heatproof bowl, that will fit snugly into the saucepan, combine the egg whites and remaining 1 cup of sugar. Place this bowl on top of the pan with the simmering water. Whisk constantly until the sugar has dissolved and the mixture is very warm, about 4 minutes. Now pour this into a stand mixer with the whisk attachment, or use an electric hand mixer with the whisk attachment. Whip until stiff, glossy peaks form, about 5 minutes.
- Assemble. Remove the pie from the refrigerator and immediately pour the meringue on top of the chocolate. Use a rubber spatula to get every last bit, and swirl it around the top surface of the pie to make pretty patterns.
- Brown the top. Use a small kitchen blow torch or the broiler to brown the sugar. If you are using the torch, simply turn it on medium-high and evenly go around until the meringue becomes golden everywhere you want it to. If you are using the broiler, keep a very careful eye on it. It will brown quickly!
- Refrigerate and serve. Place in the refrigerator, uncovered, for about 1½ hours. Then slice and serve.
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