• 1 cup whole milk
• 3 large egg yolks
• 1/3 cup granulated sugar
• 1 ½ tablespoons cornstarch
• ¼ teaspoon Kosher salt
• ½ cup creamy peanut butter
• 1 teaspoon Nielsen-Massey Pure Vanilla Bean Paste
Buy Now
• 1 ¾ cups graham cracker crumbs (about 11 graham crackers)
• ¼ cup confectioners’ sugar
• ¼ teaspoon Kosher salt
• 6 tablespoons unsalted butter, room temperature
• 5 ounces baking-quality milk chocolate
• ½ cup heavy cream
• ¼ teaspoon Kosher salt
• 3 tablespoons unsalted butter, room temperature
• 2 cups miniature marshmallows
In a large saucepan over medium heat, begin bringing milk to a boil, stirring occasionally.
Meanwhile, in a medium-sized bowl, vigorously whisk together egg yolks, sugar, cornstarch and salt until smooth.
Temper the eggs by gradually whisking about 1/4 cup boiling milk into the egg mixture. Once the milk is fully incorporated, whisk in the remaining milk and set the saucepan aside.
Pour the mixture through a sieve back into the saucepan. Cook over medium heat, whisking constantly, until mixture begins to thicken and boil. Let boil for 1 minute while whisking. Remove from heat and whisk in the peanut butter and vanilla bean paste.
Pour mixture into a large bowl and cover with plastic wrap, making sure the plastic wrap gently touches the top of the pastry cream. Refrigerate for 1 hour or until cool to the touch.
Spray a 9-inch pie dish with non-stick spray.
Pulse graham crackers in a food processor until they are fine crumbs or place in a zip top bag and crush with a rolling pin.
In a large bowl, mix together crumbs, confectioners’ sugar, salt and room temperature butter. Press mixture into prepared pie plate. Refrigerate for 30 minutes or until set.
In a microwave-safe bowl, combine milk chocolate, cream and salt. Microwave in 20-second intervals, stirring between each interval until chocolate is melted. Whisk in butter.
Spread the ganache on the bottom of the prepared crust and refrigerate for 30 minutes or until set.
Whisk the pastry cream to loosen and spread on top of the ganache. Top pie with miniature marshmallows and toast with a kitchen torch to desired level of brownness. Refrigerate pie for 1 hour or up to overnight. If not serving right away, cover pie once cool to prevent drying out.
Recipe by Pastry Chef Jessica Ellington
• 226 grams whole milk
• 3 large egg yolks
• 75 grams granulated sugar
• 12 grams cornstarch
• 1 gram Kosher salt
• 120 grams creamy peanut butter
• 5 grams Nielsen-Massey Pure Vanilla Bean Paste
Buy Now
• 175 grams graham cracker crumbs (about 11 graham crackers)
• 30 grams confectioners’ sugar
• 1 gram Kosher salt
• 90 grams unsalted butter, room temperature
• 142 grams baking-quality milk chocolate
• 113 grams heavy cream
• 1 gram Kosher salt
• 45 grams unsalted butter, room temperature
• 90 grams miniature marshmallows
In a large saucepan over medium heat, begin bringing milk to a boil, stirring occasionally.
Meanwhile, in a medium-sized bowl, vigorously whisk together egg yolks, sugar, cornstarch and salt until smooth.
Temper the eggs by gradually whisking about 60 ml boiling milk into the egg mixture. Once the milk is fully incorporated, whisk in the remaining milk and set the saucepan aside.
Pour the mixture through a sieve back into the saucepan. Cook over medium heat, whisking constantly, until mixture begins to thicken and boil. Let boil for 1 minute while whisking. Remove from heat and whisk in the peanut butter and vanilla bean paste.
Pour mixture into a large bowl and cover with plastic wrap, making sure the plastic wrap gently touches the top of the pastry cream. Refrigerate for 1 hour or until cool to the touch.
Spray a 23-centimeter pie dish with non-stick spray.
Pulse graham crackers in a food processor until they are fine crumbs or place in a zip top bag and crush with a rolling pin.
In a large bowl, mix together crumbs, confectioners’ sugar, salt and room temperature butter. Press mixture into prepared pie plate. Refrigerate for 30 minutes or until set.
In a microwave-safe bowl, combine milk chocolate, cream and salt. Microwave in 20-second intervals, stirring between each interval until chocolate is melted. Whisk in butter.
Spread the ganache on the bottom of the prepared crust and refrigerate for 30 minutes or until set.
Whisk the pastry cream to loosen and spread on top of the ganache. Top pie with miniature marshmallows and toast with a kitchen torch to desired level of brownness. Refrigerate pie for 1 hour or up to overnight. If not serving right away, cover pie once cool to prevent drying out.
Recipe by Pastry Chef Jessica Ellington
Pure Vanilla Bean Paste
