Chocolate peanut butter marshmallow mousse pie

chocolate peanut butter marshmallow mousse pie

The perfect accompaniment to any campfire, marshmallows have long been a summertime favourite. This chocolate peanut butter marshmallow mousse pie will be your new go-to dessert this summer.

Photograph, recipe and styling by Katelyn Allegra

Chocolate peanut butter marshmallow mousse pie

Serves: 8 - 10

Ingredients

  • CRUST

  • 300g chocolate cookies
  • 100g salted butter, melted
  • FILLING

  • 250g white marshmallows
  • 125ml (½ cup) full-cream milk
  • 200g 70% dark chocolate, finely chopped
  • 360ml fresh cream, whipped to stiff peaks
  • 100g smooth peanut butter
  • TOPPING

  • 300g pink marshmallows
  • 15ml (1 tbsp) water
  • handful mini marshmallows

Instructions

1

Lightly grease a 25cm fluted pie dish. Set aside until needed.

2

For the crust, place the cookies and butter in a food processor and blitz until fine. Transfer the mixture to the prepared pie dish and press into the base and up the sides. Refrigerate until firm, about 30 minutes.

3

For the filling, place the white marshmallows and milk in a large microwave-safe (not glass) bowl. Microwave on high, stirring every 30 seconds, until the marshmallows have melted. Add the chopped dark chocolate and microwave in 15-second bursts until melted. Stir until combined and smooth. Fold in the whipped cream. Set aside.

4

Spread the peanut butter over the base of the pie crust. Pour the filling over the layer of peanut butter. Refrigerate until set, about 6 hours.

5

For the topping, place the pink marshmallows and water in a large microwave-safe bowl. Microwave on high, stirring occasionally, until melted. Pile on top of the filling, using a spatula to spread the mixture evenly. Top with the mini marshmallows.

6

Using a blowtorch, toast the topping and mini marshmallows until golden brown and slightly charred in some places. Serve immediately.

 

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