Frozen S’mores Peanut Butter Pie + GIVEAWAY

I know – Could you die?

Because I am obviously dyyinngg nine lives over this freakin’ pie.

I’m pretty sure we’ve all got a case of the post MDW blues, so this sweet little thang is here to save your bummed out Tuesday.

And!  We’re doing a PB giveaway, because how else are you gonna make this baby?

Let’s rock!

Is that a smile I’m sensing?  Perhaps a dabble of drool, too?  It’s cool girrrl, I feel ya.  I barely snapped any pics of this bad boy before immediately shoving it in my face, it’s a miracle I didn’t just claw into it with my bare hands. But before I start bragging about how easy this is to make and how outrageous it tastes and yada, yada, yada, let’s breakdown the giveaway.

This gorgi little pie revolves around Peanut Butter & Co’s “The Bee’s Knees” PB, so I’m giving away two jars of this yummy goodness for your pie-making enjoyment.  Simply follow below for the deets and enter to win – You know this baby is calling your name!

a Rafflecopter giveaway

Now that the formalities are done – PIE.

I was inspired to make this after last summer’s killer Frozen PB Pie.  Also made with the “Bee’s Knees”, it was creamy and cool and annihilated within 23 seconds of being served, as all crazy amazing desserts should be.  So after a whopping success with my first frozen pie foray, I figured why not try another?  And if I could make it even more major by blending it with s’mores, wouldn’t that be the greatest thing ever?!

Good news – It is.

The toughest thing about a dessert like this is that it has to be made in stages.  There’s a fair share of freezing time between 1- filling your, pie 2- covering it in chocolate, and 3-FEEDING TIME, but beyond that this deliciousness is a breeze.

What I loved most about this is definitely the topping, which totally brings the s’mores vibe front and center.  Plus – the texture thing.  Y’all know I’m a stickler for texture, and the squishy ‘mallows plus crunchy graham crackers and chocolate shavings take this pie into next-level status.  And bonus points?  You can eat a s’mores in one hand while topping your s’mores pie with the other!  Because of course I took something over the top and made it ova, ovaaaa ze top.

This is definitely not a pie for the weak, it is thick and creamy and crazy indulgent, so you’ve gotta bring your A game to tackle it.  The light honey flavor of the PB is all sorts of wow with the sweet sweet marshmallow, and the chocolate glaze + buttery graham cracker crust sandwiches it all together into a flavor bomb of s’mores awesomeness.  Basically, you will die for this.


Then you’ll come back to life and have another slice.

Frozen S'mores Peanut Butter Pie


  • 16 Graham Cracker Sheets (+ more for topping)
  • 1/2 cup Salted Butter
  • 1 cup Peanut Butter & Co. “Bees Knees” PB
  • 15 oz Marshmallow Fluff
  • 8 oz Light Cool Whip
  • 1 cup Mini Marshmallows {divided}
  • 1 3/4 cups Milk Chocolate Chips
  • 1 cup Heavy Cream
  • Crisco to grease


  1. In food processor grind graham crackers into fine crumbs.  Next, melt butter in microwave before combining with graham crumbs, pulsing several times until a thick mixture is formed.  Transfer buttered crumbs into amply greased springform pan, evenly spreading across the bottom to create a crust.  Set aside in freezer until needed.
  2. Wipe down food processor and melt peanut butter for 45 seconds until just softened.  Combine PB, marshmallow fluff, and cool whip in food processor and blend until smooth for 2-3 minutes.  Transfer PB mixture to springform pan, evenly spreading over your chilled crust.  Once well spread, press 1/2 cup mini marshmallows into PB mixture, then return to freezer for at least 3 hours.
  3. When ready to make the chocolate topping, use sharp knife to chop chocolate chips into fine pieces, setting aside 1/4 cup for topping.  Next, remove pie from freezer and run a butter knife around the edges of the springform pan – this will allow the melted chocolate to drip over the PB layer.  In small saucer slowly bring heavy cream to a boil, then add in 1 1/2 cups chopped chocolate, whisking vigorously until well combined.  Allow sauce to slightly cool and thicken, then evenly poor over pie.  Top with more crushed graham crackers, remaining 1/2 cup mini marshmallows, and remaining 1/4 cup chopped chocolate chips, then place in freezer to chill for at least 6 hours.  When ready to serve, allow to thaw slightly before removing springform edges and plating.

*As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product in exchange for this post. All opinions expressed are my own.



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