Cookie Butter S’mores Pie

Cookie Butter S'mores Pie | The Blonde Buckeye

Another year, another National S’mores day… and my 2nd blogiversary!! Even though this past year I’ve been a little less frequent posting new recipes (mostly due to taking care of a small human) I am still equally excited to celebrate another year with you guys! It’s no coincidence that it falls on my favorite food holiday, so each year I can celebrate with another s’mores dessert. This year I thought, lets get crazy and add cookie butter to the mix. We love using peanut butter with s’mores, why not cookie butter!

Cookie Butter S'mores Pie | The Blonde Buckeye

This is one seriously rich and decadent pie (smaller pieces are recommended). It starts with a traditional graham cracker crust, smothered with a smooth chocolate ganache, then a decadent cookie butter filling, all topped with a fluffy, lightly toasted marshmallow fluff. Oh man, this is sooo good! Crunchy, with creamy, and fluffy. It has the most amazing texture – pure heaven! I really hope you try this gem, even though it has 4 layers, they’re all really simple to follow! And I definitely appreciate everyone that stops by!! Whether you actually make this stuff or just take a peak… Thank you!! xo

Cookie Butter S'mores Pie | The Blonde BuckeyeCookie Butter S'mores Pie | The Blonde Buckeye

Cookie Butter S'mores Pie
Make one 9" round pie
  • CRUST:
  • 10 Graham Crackers, processed to a crumb (about 1½ cups crumbs)
  • 7 Tbsp Salted Butter, melted
  • 4 oz Milk Chocolate, finely chopped (I used Hersey's)
  • 4 oz Semi-Sweet Chocolate, finely chopped (I used Ghirardelli)
  • 1 Tbsp Unsalted Butter, cut into small cubes
  • ½ cup Heavy Cream
  • ½ cup Cookie Butter (I used Trader Joe's)
  • 4 oz Cream Cheese, softened
  • ½ cup Powdered Sugar
  • ½ of a 8-ounce package Cool Whip, thawed
  • 3 Egg Whites
  • ¾ cup Granulated Sugar
  • ⅛ tsp Cream of Tartar
  1. CRUST:
  2. Preheat the oven to 350 degrees F. Place crumbs into a mixing bowl and pour the melted butter over the top and stir to combine. Press into a pie pan and bake until set, about 9 minutes. Remove from the oven and allow to cool completely.
  4. While the crust is cooling, add all of the chocolate to a heat-proof mixing bowl along with the butter cubes. In a small saucepan, bring the heavy cream to a light bowl. Pour the heated heavy cream over the chocolate and butter. Allow it to sit for a few minutes (making sure all the chocolate is covered). Stir mixture until everything is completely melted and smooth. Pour chocolate evenly over the graham cracker crust. Cover and chill for about 45 minutes.
  6. Combine the cookie butter with the softened cream cheese, and beat until smooth with an electric mixture. Add the powdered sugar and continue to beat until smooth. Add in the Cool Whip (or other whipped topping) and beat until smooth, scraping the sides and bottom as needed. Pour the filling over the chilled chocolate layer. Smooth out evenly with a spatula.
  8. Combine the egg whites with the sugar to a very clean heatproof bowl (I used the metal bowl for the stand mixture). Set this over a saucepan of lightly simmering water. Heat mixture, stirring constantly for about 3-5 minutes (about 160 degrees on a candy thermometer, or if you rub the mixture between your fingers, you should not feel anymore sugar granules). Once it's ready, remove the bowl from the saucepan, add the cream of tartar and then beat mixture on medium-high speed (about 7 on a Kitchen Aid) until stiff glossy peaks form (about 7-9 minutes). Spread evenly over the cookie butter filling, creating a fun swirl design, if you like. Toast lightly with a kitchen torch, however much you want. Cut into thin slices and serve cold.
*Store in an airtight container in the refrigerator.
*Adapted from Cooking Classy


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