It’s pie time for the “You Want Pies With That?” group and this month’s theme is “Childhood Memory Pie”, selected by Emma at Kitty Mama in the Kitchen. But it’s not just “pie time”. It’s also ”days before summer vacation time”. Ten school days to be exact (not that anyone’s counting!) My son could probably tell you how many hours, minutes, and seconds until our break officially begins. His class refers to him as the “human calculator”, so I don’t put anything past him. I love summer vacation and since I became a teacher right out of college, I have never had to experience a year without my summer vacation. I think summer vacation should be a requirement for everyone!

Since I’m in summer mode, the first childhood memories that come to mind take me right to the beach – riding the bus to the beach, looking for cute boys, and working on my oh-so-important tan.  My best girlfriend and I are still in shock that our moms actually allowed us to take the bus to the San Clemente Pier as pre-teens (What were they thinking?). That was around the same time when I thought Baby oil was good for my tan. Ironically, I’m now the mom rubbing in spf 50 on everyone (babies, children, adults – I don’t discriminate.). My girlfriends and I still log a ton of hours at the beach and have made so many great memories there with our own kids. Isn’t it awesome to see your kids enjoying the same things that you loved as a kid?

It’s an unwritten rule, you can’t stay at the beach after sunset unless you’ve brought your s’mores emergency kit. And you’re talking to the master s’mores maker. If you’re wondering, there is a proper technique to making the perfect s’more. It’s all in the marshmallow. It has to be just warm enough to melt the chocolate, but not too warm to burn your tongue. It should be gooey without being drippy, and the outside should be slightly tan and a tad crispy (not crunchy). Is it just me, or aren’t you pretty disgusted when you see someone completely char the heck out of a marshmallow, proceed to eat it, and then tell you that’s how they like it. Check out my mini-me s’mores master in training below. (We’ll have to show the “after” photo to your first boyfriend Miss Macy!)

BEFORE

AFTER

Yes, I’ve spent way too much time thinking about s’mores, which makes it no surprise that I set out to make the perfect s’mores pie this month. There are a lot of different recipes out there so I knew mine needed a little twist. What pairs well with chocolate and marshmallows…peanut butter and more chocolate! Reese’s Peanut Butter cups seemed like the perfect addition.

The pie starts with a graham cracker crust (an obvious choice) and is covered in a layer of fudge. Dryer’s peanut butter cup ice cream serves as the filling and it’s filled with chunk of Reese’s and chocolate and peanut butter swirls. Marshmallow creme and mini marshmallows are put on top to conceal all of these yummy ingredients. It wouldn’t be a s’mores pie without toasting the mini marshmallows (see above for how to toast the perfect marshmallow – kidding!). Finally. it’s topped off with half of a peanut butter cup. Oh my goodness, this was out of this world and better than my perfect s’more! Don’t forget to check out all of the memory pies this round.

Tip: You definitely want to do this the night before. I did mine the afternoon of and it’s better the day after. It also won’t melt as quickly when broiled for a few minutes, so it makes for a better presentation.

Reese’s Peanut Butter Cup S’mores Pie

1 1/2 c. graham cracker crumbs

1/4 cup sugar

1/3 c. butter, melted

ice cream fudge topping

1/2 gallon Dryer’s Reese’s Peanut Butter ice cream, softened

1 jar Marshmallow Cream

Mini Marshmallows (enough to cover top of pie)

Directions:

1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of a lightly greased 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack completely and freeze for 15 minutes.

2. Spread a layer of fudge sauce onto frozen crust and refreeze (about 30 minutes). Spread softened ice cream onto fudge layer and refreeze until firm. Spread a layer of marshmallow cream and sprinkle with mini marshmallows. Refreeze for about 4 hours. (Freezing overnight is best).

3. Prior to serving broil pie until mini marshmallows are lightly toasted. Watch closely. It will only take a minute or two and will burn quickly. Garnish each slice with 1/2 of a Reese’s Peanut Butter Cup.