Frozen Peanut Butter S’mores Pie Recipe

Chef’s Notes

This is the type of summer pie you layer and freeze for fun. I really like opening the freezer and pulling out something I made earlier – I made frozen tiramisu, frozen key lime pie, and now this. Here, an American campfire classic takes a trip to the freezer during the summer heat. I love it when a recipe is clever and takes a classic in another direction. I know it’s traditionally made with the iconic milk chocolate, but I like it dark and less sweet (around 70% or 85%) to handle the overall sweetness of the layers. The 85% bars will be less sweet than the 70%. Although there is no peanut butter in the s’mores, I love the bridge it creates between the flavors in this pie.

Technical advice: For added safety, place the pie pan in a 9-inch glass or metal pie plate so it’s sturdier for freezing and slicing. Heat a medium serrated knife in hot water to slice the pie. Rinse or wipe the knife between each slice for a cleaner cut.

Exchange options: Want to make it more chocolaty? Buy a premade chocolate cookie pie crust and crumble some graham crackers (or even gingerbread cookies) inside the filling instead. You can also use peanut butter chips instead of chopped chocolate to make it more peanutty. You can also do this with cinnamon cookie butter.

Preparation

1.

Place the pie shell on a flat surface and sprinkle with cinnamon and half the sea salt. Transfer the peanut butter to a medium bowl and mix with 1-2 tablespoons of water to loosen the texture. Gently pour and spread half of the peanut butter on the bottom. Transfer vanilla ice cream to a medium bowl and flatten with the back of a large spoon or whisk so it’s soft but not melted. Use the back of a large spoon to gently spread the ice cream over the peanut butter. Divide the remaining peanut butter in small dollops all around and sprinkle the brown sugar over the ice cream. Sprinkle an even layer of marshmallows and gently press them into the ice cream so they stay in place and flatten the ice cream layer. Place the pie in the freezer for about 15 minutes or until it is slightly firm.

2.

Transfer chocolate ice cream to a medium bowl and flatten with the back of a large spoon or whisk so it’s soft but not melted. Take the pie out of the freezer and pour the chocolate glaze over the marshmallows. Sprinkle with half the chocolate.

3.

In the bowl of an electric mixer fitted with the paddle attachment, whip the heavy cream until stiff. Pour the whipped cream over the chocolate ice cream.

4.

Sprinkle the cream with another layer of marshmallows, gently pressing them into the cream. Top with remaining chocolate and sea salt and freeze, uncovered, for 1 hour.

5.

After an hour, cover the pie with a layer of plastic wrap and freeze for another 3 to 4 hours or until firm. You can store in the freezer overnight and you can just let it soften slightly at room temperature for 30 minutes if the pie becomes too firm to cut. Slice with a warmed medium serrated knife and serve.

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