Nick's Picks: Peanut butter S'more Pie

07.18.12 | Nick Finlayson |

NP-Peanutbutter Smore Pie

Peanut butter S'more Pie

1 Ghram cracker pie shell
1- 1 1/2 cups of Chunky Peanut butter
1 Cup of heavy cream
1 12oz Can Evaporated milk
1 3.9oz Chocolate Fudge instant pudding
1 7.5 oz can of Marshmallow Fluff

Heat the oven to 350 degrees. Place peanut butter in pie shell and bake for about 10 minutes or until the peanut butter is soft. Spread peanut butter around the bottom of the pie shell. Place pie shell in freezer until cold.
In a large metal bowl, whip the heavy cream until thick and foamy. In a separate metal bowl, combine Evaporated milk and pudding mix. Whip together for 2 minutes, scraping gown the sides. Fold in the whipped cream to the pudding mix. Pour mixture into pie shell and smooth. Freeze again.
Once the pie is firm to the touch, spread on the fluff evenly. Freeze overnight!
Cut with a hot knife and plate up the pie about 10 minutes before enjoying!


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