Peanut Butter S'mores Pie

About This Recipe


  • For the Graham Cracker Crust:
  • 12 graham crackers (approx 6 ounces)
  • 3 ounces unsalted butter, melted
  • 3 tablespoons dark brown sugar
  • 1/4 teaspoon salt
  • For the Chocolate-Peanut Butter Mousse:
  • 1 cup heavy cream
  • 4 ounces semi-sweet chocolate
  • 1/4 cup 10X (means the granulated sugar has been processed ten times)
  • 2 ounces cream cheese, room temperature
  • 3 ounces peanut butter, room temperature


  1. 1

    For the crust:

  2. 2

    Preheat oven to 350°F. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.

  3. 3

    Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish, using an empty pie plate to press into place. Bake until crust smells toasty and edges are golden, 8 to 10 minutes. Let cool completely, then store in freezer until ready to use.

  4. 4

    For the mousse:

  5. 5

    Melt chocolate over a double boiler. Set aside.

  6. 6

    Whip cream to soft peaks. Set aside.

  7. 7

    In a stand mixer, fitted with the paddle attachment, cream together the peanut butter, cream cheese and 10X. Slowly add melted chocolate and continue to cream until smooth and softened.

  8. 8

    Gently fold whipped cream into chocolate - peanut butter mixture by hand.

  9. 9

    Evenly spread the mousse into the prepared graham cracker crust and refrigerate pie until ready to serve, or at least a couple of hours.

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