Campfire Not Necessary-Dark Chocolate Raspberry S'mores Pie
For my Pie Fairy adventures on Valentine’s Day, I really wanted to make little heart pies with chocolate raspberry filling. That proved to be a little harder than I thought as I pulled the pies from the oven with the filling just oozing completely out of them. In the seventh hour, I abandoned that plan and decided I would just use the filling I had made for a pie later.
My original idea was to make this pie in a standard pie crust flavored with almond, but then I saw an entry from the How Sweet Blog on the s'mores pie she made and I immediately responded that she had inspired me to bake this sinful looking pie.
Initially I thought I would take a little break from sweet pie baking (This blog and my taste buds are definitely overdue for a savory pie.), but I awoke one morning to bright sunshine and chipper little me decided it was a great day for baking a pie.
The result? A fudgy, chocolatey, raspberry, marshmallowy, piey concoction that will not only photograph beautifully, but will taste awesome and drive your friends wild with desire.
Sticky Sweet Dark Chocolate Raspberry S'mores Pie (filling adapted from Ken Haedrich, crust and topping inspired by Jessica @howsweetblog)
Ingredients (This makes a deep dish 9 ½ inch pie)
1 ¾ graham cracker crumbs
2 Tbsp. firmly packed light brown sugar
½ tsp. ground cinnamon
Big pinch of salt
6 Tbsp. (¾ stick) unsalted butter, melted
1-2 tsp. milk
1 stick of unsalted butter (½ cup) cut into pieces
3 ounces of unsweetened dark chocolate
1 ½ cups sugar
4 large eggs at room temp.
¼ tsp. salt
3 Tbsp. light corn syrup
¼ cup heavy cream
2 Tbsp. raspberry extract
1 tsp. vanilla extract
2 ½ cups mini marshmallows (or as many big marshmallows as you can stuff on the pie)
In the beginning of this blog, I asked my friends on Facebook and Twitter what kinds of pies were their favorites. Many of the pies featured on this blog are the ones they love! Some were in agreement on loving the same pies, but no pie was requested more or has garnered more conversation than a peanut butter chocolate pie…a pie which I had never made, nor eaten! My friend Katie heard of my pb pie virginity and offered up her own recipe.
I tweaked the original recipe slightly to get that “peanut butter cup” pie taste. This pie is what my friend @Mitch_M would call a “smush” pie….it melts in your mouth and is oh so flavorful. You’ll know you’re in trouble when you have it with your morning coffee and you think "if loving this is wrong, I don’t want to be right".
I shared slices today on my Pie Fairy 2011 tour with @modomg@nonpareilscake and it’s originator @KatieKrames and all came back with glowing reviews. Modo Media Group even blogged about it! So today…for all the lovers out there, no pie was more fitting to put on this blog than…
Peanut Butter Katie Pie adapted from @KatieKrames
20 Oreo cookies (chopped into fine crumbs in a food processor)
2 to 3 teaspoons milk
¼ cup butter or margarine, melted
*I tried handmaking the crust and it’s a lot harder than I expected without a food processor or blender. When I ran to the store to get more cookies to make another, I realized it would be much cheaper (and easier) to buy the crust, so I used a store bought Oreo crust. No judgement here!
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter (I used Peter Pan brand…no high fructose corn syrup)
1 cup powdered (confectioner’s) sugar, split in two
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Grated chocolate or chocolate cookie crumbs or chocolate syrup for topping, optional
Preheat oven to 325 degrees Fahrenheit. Combine fine cookie crumbs, melted butter until it starts to clump up. Mix in milk one teaspoon at a time until it holds together. Press into a 9-inch pie plate. Bake for 10 minutes. Let cool completely or stick in the refrigerator until the filling is ready.
Whip the heavy cream in a medium sized bowl with automatic beaters until it holds soft peaks. Add in ½ cup of powdered sugar until stiff (I got to use my new meringue skills again!). Wash and dry beaters.
In a large mixing bowl, beat cream cheese, peanut butter, remaining ½ cup of powdered sugar, and vanilla until smooth. Add in 1/3 of the whipped cream and beat until mixed. Fold in remaining whipped cream.
Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate for at least 3 hours before serving. This is a great pie to make the night before you want to totally devour it!