March 18, 2012

Exclusive Recipe: Twenty Bunny Pie

As promised - the first in No Better Forum's exclusive guest posts with original recipes by Chef James Morgan (see biography at the end of this post). Enjoy! I know I will.


Twenty Bunny Pie
Chef James Morgan

This delightful dessert consists of a graham cracker crust topped with layers of chocolate, caramel, bananas and whipped cream. The pie is surrounded with 20 colorful Marshmallow Peeps® bunnies.

Prep Time: 45 Minutes
Cool Time: 45 Minutes

Complete Ingredient Listing:
  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1 cup butter
  • 8 oz dark chocolate, chopped
  • 1 cup heavy cream
  • 4 tsps corn syrup
  • 1 Jar Smucker's® Hot Caramel Ice Cream Topping
  • 2-3 bananas
  • 1 tbsp cocoa powder
  • 10 oz Cool Whip®
  • 20 Marshmallow Peeps® Bunnies

Graham Cracker Crust Layer

1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter

1. Preheat oven to 350°.
2. Mix the ingredients in a bowl.
3. Press the mixture evenly into the bottom of a 10” springform pan.
4. Bake for 15 min.
5. Let cool completely to room temperature

Chocolate Layer

This layer is a chocolate "ganache."

Before beginning this process, separate 20 Marshmallow Peeps Bunnies of various colors and have them ready.

8 oz dark chocolate, chopped
1 cup heavy cream
4 tsps corn syrup
3 Tbsp butter
  1. Place all ingredients into microwave-safe bowl.
  2. Place into microwave oven. 
  3. Microwave for 1 minute.
  4. Stir thoroughly with a wooden spoon.
  5. Microwave 30 more seconds. 
  6. Stir again.
  7. Continue until the ganache has a smooth, uniform consistency. Heat it only just enough to melt the chocolate. Do not overheat it or it may separate.
  8. Pour ganache onto cooled crust in pan.
  9. Swirl gently to distribute it evenly.
  10. Allow the chocolate to cool for a few minutes.
  11. Place the Peeps bunnies around the inside of the pan, with their eyes facing out.
  12. Place pan into refrigerator to cool and set.
Chocolate layer with bunnies arranged
Caramel Layer

This one is easy. Spread a layer of Smucker's Toppings Hot Caramel Sauce (don’t heat it) over the top of the cooled chocolate layer. (This product is available in the ice cream toppings section at your grocery.)

Banana Layer
  1. Slice about 2 or 3 bananas, about 1/4” thick.
  2. Distribute slices evenly over the caramel layer.
After addition of caramel and bananas
Whipped Topping
  1. Spread about 10 oz of Cool Whip over the pie. (I use Cool Whip in this because it is more stable than whipped cream, and easier to use.)
  2. Dust with cocoa powder.
  3. Carefully unsnap the ring and lift it from the pie.
Now watch it disappear!


Chef James Morgan is a graduate of Le Cordon Bleu Culinary Academy. He has appeared on the TV programs Bobby Flay’s Food Nation, MasterChef USA, and Taste of Louisiana.

Chef Morgan has served as chef at several restaurants, including: The Pointe Tapatio, Phoenix, Arizona; White Oak Plantation, Baton Rouge, Louisiana; and LaFitte’s Landing, Donaldsonville, Louisiana.

He is the author of the textbook Culinary Creation: An Introduction to Foodservice and World Cuisine, available at Spanish version also available.


  1. Okay, I think just I put on 10lbs, just from looking at that top picture. Mmmmmm!

  2. I think I just beat her as I just put on 12 lbs., but I love it and going to have to make it now.

    You have wonderful recipes Kim. :D

  3. This is so fun! I will be making this for Easter. :)

  4. Any suggestions of what to substitute for the bananas?

  5. Enjoyed it for Easter prepared by the Chef himself.... Yummy!


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