Smore Pie with Peanut Butter-Graham Cracker Crust. It’s almost summer, which means it time for fun outdoor activities like camping, hiking, and BBQs.
The classic summer treat? S’mores, of course! Everyone loves them so I decided to turn them into a more elegant dessert I could serve at patio parties to adults and kids alike, so I came up with this pie recipe for S’mores Pie. It’s an easy recipe and a huge crowd-pleaser. Try it at your next party! Serves: 12 Ingredients: 12 whole graham crackers. 1/3 cup granulated sugar ½ teaspoon salt ½ cup melted, unsalted butter 2 tablespoons creamy peanut butter 1 ½ cups semi-sweet chocolate chips 1 cup heavy cream 1 ½ cups small marshmallows Preparation: Step 1: Preheat the oven to 375 degrees. Step 2: Pour the crumbs into a medium mixing bowl and combine with the sugar, salt, melted butter and peanut butter. Step 3: Gently press the mixture into a 9½ inch pie plate or tart pan. Step 4: Bake for ten minutes and then set aside to cool completely, for about 1 hour. Note: Want to make this gluten-free?
Peanut Butter and Chocolate Pie Recipe at Epicurious.com. Crust 1 9-inch refrigerated ready pie crust (1/2 15-ounce package), room temperature Filling 4 large egg yolks 2/3 cup sugar 3 1/2 tablespoons cornstarch 3 cups half and half 1 tablespoon unsalted butter 1 teaspoon vanilla extract 1 cup (6 ounces) semisweet chocolate chips 1 cup (6 ounces) peanut butter chips Topping 1 cup chilled whipping cream 2 tablespoons powdered sugar Grated semisweet chocolate Preparation For crust: Preheat oven to 400°F. Transfer crust to 9-inch-diameter pie dish. Trim edges of crust and pierce all over with fork. Bake pie crust until golden brown, about 15 minutes. For filling: Place yolks in medium bowl. Spread chocolate mixture evenly into prepared crust. For topping: Using electric mixer, beat whipping cream in medium bowl to soft peaks. Award Winning Pie Recipes - StumbleUpon. Paule Caillats Brown Butter Tart Crust - Blog - food52 - food community, recipe search and cookbook contests.
Every Wednesday, food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
This week: a tart crust that loves you back, from Parisian pastry expert Paule Caillat. Sometimes it's fun to be bossed around by your pastry. There's something gratifying about signing a sadomasochistic agreement with butter and flour and water and ending up with pie. But -- and this is especially true for novice bakers and anyone prone to panicking in the face of dough -- it's also nice to take it easy, skip a few of the more traditionally gruelling steps, and still end up with pie.
And there isn't a friendlier, more easy-going pastry dough than Paule Caillat's family recipe for pate sucree. Caillat (above), founder of Promenades Gourmandes, a cooking school in Paris, was taught this recipe by her husband's grandmother and her sister (who had studied at Le Cordon Bleu in the 1930s but learned this method from a neighbor). Paule Caillat's Brown Butter Tart Crust Follow. Crack Pie Recipe at Epicurious.com. Photo by Christopher Griffith yield Makes 10 to 12 servings active time 40 minutes total time 15 hours (includes baking, cooling, and chilling time) Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name.
Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop. Preparation For oat cookie crust: Preheat oven to 350°F. Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. For filling: Position rack in center of oven and preheat to 350°F. Sift powdered sugar lightly over top of pie.