What could be better than a s’mores peanut butter ice cream pie to usher in those last warm nights of sweet summertime? Not much if you ask this pregnant mama (and baby girl I might add..on whom I blame my newfound sweet tooth.) I don’t believe I have ever posted a recipe as sinful as this one on the blog (oh except the buttered pistachio ice cream cookie sandwiches a few weeks ago…oops!) but I couldn’t resist the urge to make this pie when the recipe came to me. Nope. That would be as futile an effort as trying to keep a moth from the light or Donald Trump from Twitter. Truly. No point. Anyhow, this pie is a new late summer ritual that’s here to stay. It only takes a few easy steps to make. The hardest part is patiently waiting for it to freeze back up, so be sure to plan at least a few hours ahead!
- 1 box graham crackers
- 1 stick butter, softened
- 1 teaspoon cinnamon
- 2 pints chocolate ice cream, room temperature
- 1 (10-12 oz) bag mini marshmallows (I prefer a natural brand like Dandie's)
- For chocolate peanut butter ganache:
- 1 (24 oz) bag semi-sweet chocolate chips
- 1 cup half and half
- 1 cup peanut butter
- Preheat oven to 375 degrees. Scoop ice cream out of containers into a large bowl and let soften at room temperature. Meanwhile, make the graham cracker crust by pulsing room temperature butter, graham crackers and cinnamon in a food processor until you have a fine crumb consistency. Press crumb mixture evenly into the bottom and sides of 2 pie dishes/pans. Bake crusts for 15 minutes.
- In the meantime, make chocolate & peanut butter ganache by boiling water and setting a heat-proof bowl on top (or use a double boiler) and stirring in chocolate chips. Once they start to melt, whisk in half and half until you have reached a glossy, smooth consistency. Remove from heat and stir in peanut butter. Set aside to cool.
- Now to put it all together. Spread the softened ice cream evenly onto the pie crusts. Place back in freezer for about 10 minutes or so to harden while the ganache cools so the layers will be easier to work with. Then, spread chocolate and peanut butter ganache in an even layer over ice cream. Top with marshmallows and freeze for at least 2 hours (or up to overnight.)
- When ready to serve, use a butane torch to toast the marshmallows. Cut and serve immediately!