For the second year in a row, I wasn’t feeling like making a cake for my birthday. I’ve been obsessed with New Pie Co. for a while, so I decided to try to reverse engineer one of their pies that I was drooling over on Instagram for a while.

I’m not sure if the name of this pie really does it justice. It could just be renamed “All of Byn’s Favourite Things in one pie plate”. It starts with a crust made of peanut butter rice krispie treats, which then gets filled with chocolate pudding and topped with homemade marshmallow swirled with peanut butter.

I luckily have favourite recipes for each of those three components (the chocolate pudding is the same one from last month’s Mississippi Mud Pie), so I just made some measurement adjustments and created this pie of my dreams. It was SO good – crunchy, creamy, chewy, and both rich and light at the same time.

Shout out to New Pie Co. for showing us how to expand our imaginations when it comes to pie! I can’t wait to re-create more of their pies at home.

Chocolate Peanut Butter Rice Krispie Pie

Source: How Sweet Eats, Baked Explorations, Butter Baked Goods

Ingredients

Chocolate Pudding Filling

  • 1/4 cup + 2 tbsp sugar
  • 1/4 cup cocoa powder
  • cornstarch
  • salt
  • 2 egg yolks
  • 1 1/4 cups milk (I used 2%)
  • 1 1/2 tbsp butter
  • 1 tsp vanilla
  • 1 1/2 oz milk chocolate, chopped

Peanut Butter Rice Krispie Crust

  • 1/4 cup (1/2 stick) butter
  • 10 oz mini marshmallows
  • 1/4 cup + 2 tbsp peanut butter
  • 1/2 tsp vanilla
  • 4 cups rice krispies

Marshmallow Topping

  • 1/4 cup water
  • 1 1/2 pkg unflavoured gelatin
  • 1 cup sugar
  • 1/4 cup corn syrup
  • 1/4 cup water
  • 1/4 tsp salt
  • 1 tbsp vanilla
  • 1 tbsp peanut butter

Directions

  1. For the Chocolate Pudding Filling, whisk together the sugar, cocoa, cornstarch and salt in a medium saucepan. Add the egg yolks and milk and whisk until combined.
  2. Set the saucepan over medium heat and bring the mixture to a boil, whisking it constantly so it doesn’t burn. Let it boil for 30 minutes and then transfer it to a medium bowl (you can strain it here if you’re nervous about lumps).
  3. Add the butter, vanilla and chocolate and whisk until smooth and combined. Keep whisking for a few minutes so it cools down, and then let it sit for 15 minutes. Press a piece of plastic wrap directly on the surface and let chill for at least 3 hours or overnight.
  4. When the pudding is fully set (or the next day), make the Peanut Butter Rice Krispie Crust. First brown the butter in a small saucepan until nutty and fragrant. Pour into a large microwave safe bowl, and add the marshmallows and peanut butter. Heat in the microwave in 1 minute intervals, stirring in between, until everything is melted and smooth. Stir in the rice krispies.
  5. Add the mixture to a buttered deep dish pie plate, pressing it in to form a crust (I sprayed my hands with non-stick spray to help me here). Let it set up for about half an hour, and then take the pudding out of the fridge and whisk it to loosen up. Pour into the crust and spread evenly with an offset spatula. Set aside while you make the marshmallow topping.
  6. For the Marshmallow Topping, add the first measurement of water to a large bowl and sprinkle the gelatin overtop and set aside.
  7. In a medium saucepan over high heat, add the sugar, corn syrup, second measurement of water and salt. Bring to a rolling boil and heat until 240 degrees on a candy thermometer.
  8. Use an electric mixer to mix the gelatin/water mixture briefly, then with the mixer on low, slowly stream in the hot sugar mixture, pouring it down the side of the bowl.
  9. Once all the sugar mixture is added, turn the mixer to high and whip for 8-10 minutes until the marshmallow almost triples in size and becomes super thick. Add the vanilla and mix again.
  10. Pour the marshmallow directly on top of the chocolate pudding. Melt the peanut butter in the microwave, then drizzle overtop of the marshmallow and use a toothpick or knife to swirl it in. Let the pie sit uncovered so the marshmallow can set up, about 6-8 hours or overnight, before you slice it.