Best 2 Peanut Butter Marshmallow Pie Recipes

Are you craving a delightful and creamy treat that combines the flavors of peanut butter and marshmallow? Look no further! Our comprehensive guide to making the ultimate peanut butter marshmallow pie is here to satisfy your sweet cravings. This delectable dessert, perfect for any occasion, blends the richness of peanut butter with the fluffy sweetness of marshmallow, resulting in an irresistible indulgence. With our step-by-step instructions and expert tips, you'll learn how to create a pie that will impress your family and friends and become a new favorite in your recipe collection. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will leave you wanting more.

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PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING

Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting image

Provided by Food Network

Categories dessert

Time 2h

Yield 36 cupcakes

Number Of Ingredients 23

Ingredients

1 cup graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter
15 ounces all-purpose flour
5 ounces cocoa powder
1 pound 8 ounces sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
3 ounces vegetable oil
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
8 ounces creamy peanut butter
2 cups granulated sugar
1/2 teaspoon cream of tartar
4 egg whites
2 teaspoons vanilla extract

Steps:

For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

PEANUT BUTTER MARSHMALLOW PIE

Peanut Butter Marshmallow Pie image

This is a great pie recipe for kids and adults as well. It is SOOO easy, quick and very good! A definite pleaser, hope you think so too! 8)

Provided by OceanIvy

Categories Pie

Time 5m

Yield 6-12 serving(s)

Number Of Ingredients 7

Ingredients

graham cracker crust
1 cup marshmallow cream
1/2 cup peanut butter (crunnchy or smooth)
1 (8 ounce) package cream cheese
4 teaspoons sugar or 4 teaspoons artificial sweetener
1/2 pint whipping cream
1/2 cup milk

Steps:

Blend peanut butter, marshmallow cream and cream cheese in bowl.
Blend well.
Add sugar and whipping cream slowly as blending.
Stir in milk.
Blend well.
Pour mixture into pie crust.
Freeze until pie is thickened.
After pie has set for about 5-10 minutes, serve and enjoy!

Tips:

For a richer flavor, use creamy peanut butter instead of chunky peanut butter.
If you don't have a graham cracker crust, you can make your own by crushing graham crackers and mixing them with melted butter. Press the mixture into a pie plate and chill it before filling.
To make the marshmallow filling, you can use either homemade marshmallows or store-bought marshmallows. If you're using homemade marshmallows, be sure to let them cool completely before using them in the pie.
For a smoother filling, beat the cream cheese and peanut butter together until they are completely smooth. You can also add a little bit of milk or cream to help smooth out the filling.
To make the chocolate ganache, you can use either semisweet chocolate or bittersweet chocolate. If you're using semisweet chocolate, you may want to add a little bit of sugar to the ganache to taste.
Chill the pie for at least 4 hours before serving. This will help the filling to set and the pie to firm up.

Conclusion:

Peanut Butter Marshmallow Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy peanut butter filling, fluffy marshmallow topping, and rich chocolate ganache, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this classic recipe a try!

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