Peanut Butter Oatmeal S'mores Cookie Pie
A simple peanut butter cookie dough gets pressed into a pan and baked, then topped with melted chocolate and marshmallows for the ultimate s'mores pie experience.
Ingredients
- 1/3 cup all-natural peanut butter the kind that only has peanuts and salt in the ingredients
- 1/3 cup maple syrup
- 1/3 cup virgin coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour*
- 3/4 cup oats
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup roughly chopped dark chocolate or chocolate chips
- 1/2 cup canned full-fat coconut milk
- 10 oz package of marshmallows**
Instructions
- 1. Turn on your oven to 375 degrees to start preheating. Then, line an 8-inch round pan with parchment paper. I used a cake pan, but a springform pan or even a pie plate would work just as well.
- 2. Make the cookie dough by mixing together the peanut butter, maple syrup, coconut oil, and vanilla in a small mixing bowl. Then, add flour, oats, baking powder, salt, and cinnamon and stir until combined. Press the dough into the bottom of the pan and slightly up the sides to form a crust.
- 3. Transfer the cookie dough to the freezer for 10 minutes to firm up before you bake it. Once chilled, bake for 18-20 minutes or until golden brown.
- 4. While the cookie crust bakes, melt the chocolate. Put chocolate and coconut milk into a microwave safe dish and microwave in 20-second increments until just barely melted. Then, stir to fully melt. Alternately, you can do this in a small saucepan over low heat, stirring until melted. Let melted chocolate sit at room temperature to cool while your crust cools.
- 5. When crust comes out of the oven, prick with the tines of a fork to allow some steam to escape (we don't want a soggy bottom!), then cool for 15 minutes at room temperature. Once cooled, pour the chocolate on top and spread in a thin layer. Transfer the pie back to the freezer to firm up for a few minutes while you cut the marshmallows.
- 6. Cut marshmallows in half, then arrange in a layer on top of the chocolate. I only ended up using about 15 marshmallows. Then, turn oven to BROIL and broil on the top rack of your oven for 3-4 minutes, or until marshmallows are starting to brown. Once marshmallows are browned to your liking, remove from the oven, and use the parchment paper to help you lift the pie out of the pan. Serve immediately for maximum gooeyness.
- 7. This pie keeps well in the fridge for up to 5 days. Since cold hard marshmallows aren't tasty, I like to microwave each slice for 10ish seconds before eating! Alternately, you could make this pie in advance for a party but skip the broiling step, and broil right before you're ready to eat!
Notes
*White whole wheat flour has the same nutrition profile as regular whole wheat, but with a more mild flavor and texture. See my Pantry Staples page for a link to my favorite brand!
**I linked to my favorite brand in the blog post above, but I think it's worth mentioning: marshmallows are usually loaded with corn syrup and I prefer to buy a vegan/organic brand instead of the ones I grew up with both for the fact that they're a little 'healthier' and because they taste significantly better. Look for them in the natural foods'section of your grocery store, at Trader Joe's or Whole Foods, or via the link on the Pantry Staples page.
**I linked to my favorite brand in the blog post above, but I think it's worth mentioning: marshmallows are usually loaded with corn syrup and I prefer to buy a vegan/organic brand instead of the ones I grew up with both for the fact that they're a little 'healthier' and because they taste significantly better. Look for them in the natural foods'section of your grocery store, at Trader Joe's or Whole Foods, or via the link on the Pantry Staples page.