this S’mores Pie Recipe It features a homemade crust, rich chocolate, pudding-like filling and a golden marshmallow topping. It has all the flavors of your favorite summer treats without the campfire!
this recipe is gluten free and Dairy-free friendly!
What is S’mores Pie?
This s'mores pie recipe is a fun take on the classic dessert. It's more like a pie than a traditional s'more, with three layers: graham cracker crust, chocolate filling and marshmallow topping. Rich and sweet, not only is it delicious, but it looks impressive too!
I like to plan ahead for picnics and picnics or any summer occasion where a campfire isn't an option. The only hard part is not devouring it right away. In fact, you might want to keep doing two because it always goes away quickly!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
pie crust
- Almond powder: We use it to form the base of the crust, creating a graham cracker crumb-like flavor and texture.
- Flax meal: It acts as a binder, holding the ingredients together while providing a slight nutty flavor. Find it in the baking aisle of your local grocery store.
- coconut candy: It sweetens the crust like granulated sugar, but contains trace minerals and has a lower glycemic index, making it a slightly healthier option.
- Honey: Delivers a sweet honey graham cracker flavor.
- Cinnamon: This adds extra depth and enhances the sweetness of the crust.
- Egg: We do not recommend substituting eggs in recipes because flaxseeds are already present.
- butter: Adds richness and keeps the crust moist. I recommend using grass-fed butter for best results. However, if you need to keep this recipe dairy-free, you can substitute ghee or vegetable butter.
chocolate filling
- Coconut milk: Use full-fat canned coconut milk, rather than the liquid variety.
- Maple sugar: Coconut sugar would also work.
- Arrowroot: It acts as a thickener and gelling agent, forming a thick filling and holding its shape.
- sea salt: Just a pinch enhances the flavor of the rest of the ingredients.
- Vanilla extract: For the best flavor, use pure vanilla extract, not the imitation variety!
- Dark chocolate chips: Feel free to substitute dairy-free chocolate chips if desired.
Ingredients
- Mini marshmallows: I like to use Marshmallow No dairy or high fructose corn syrup, but any variety will work.
How to Make This Easy S’mores Pie Recipe
Make the crust
- Prepare: Preheat the oven to 300 degrees Fahrenheit and place a rack in the center of the oven before starting. Then, line a baking sheet with baking paper or Matt Silpatand set it aside.
- Combine: Place almond meal, flax seeds, some of the coconut sugar, honey, cinnamon and eggs in a medium bowl.
- bake: Spread the mixture evenly onto the prepared baking sheet, using a spatula to spread it into a thin layer. Transfer crust to oven and bake until golden brown. Be careful not to burn!
- Cool: Place the crust on a cooling rack and let cool completely.
- Add remaining ingredients: Break up the crusts and transfer them to a food processor. Beat until smooth and add remaining coconut sugar and melted cream. Process until well blended.
- For the crust: Press the graham cracker crumbs into the pie plate, pressing them into the bottom and up into an even layer.
- Bake again: Increase oven temperature to 350 degrees. Then, place the prepared crust on a rimmed baking sheet and bake until light golden brown.
Prepare fillings
- boil: Heat coconut milk, sugar, arrowroot starch, and sea salt in a medium saucepan. Bring mixture to a boil over medium heat, stirring constantly.
- brush: Remove the pan from the heat and add the chocolate and vanilla extract. Stir to combine.
- fall: Pour hot chocolate mixture into prepared pie crust and shake gently to form a smooth top.
- chill: Place the s'mores pie in the refrigerator for at least four hours to cool and set.
Assemble the pie
- top: Sprinkle mini marshmallows over pie in a circular pattern.
- bake: Place pie plate on a rimmed baking sheet. Toast until marshmallows are light golden brown. Be careful not to let them burn!
Make clean slices
Use a sharp knife when cutting s'mores. Rinse in hot water and wipe clean after each slice. This will prevent crumbs from sticking to the top and center, resulting in a clean, bakeable loaf.
Tips for success
- Use premade graham crackers. To save time, feel free to use graham crackers and pulse them before adding the sugar and butter. Then, follow the instructions to shape and bake the crust. (See recipe card below for details.)
- Shape the shell. If the sides of the crust slip off the pan while baking, immediately press them back into place while still hot and set the pan aside to cool and set.
- Allow crust to cool completely. Allow enough time for the crust to cool and set. Otherwise, it will crumble and the bottom of the pie may become soggy.
- Be careful not to burn it. The marshmallow topping cooks very quickly. So, be sure to keep a close eye on your oven and take your s'mores pie out as soon as the top starts to turn golden brown.
- Use good quality chocolate. Use high-quality chocolate and minimal ingredients to create a rich, smooth filling and prevent the mixture from sticking when heated.
Frequently Asked Questions
Yes, once cooled, you can cover the pie with plastic wrap and store it in the refrigerator for 1-2 days.
We haven't tested it yet, but it should work great! Carefully spread it over the chocolate. Then, be sure to keep a close eye on the oven and remove once the top is lightly golden.
certainly! Feel free to use a store-bought graham cracker crust. Or, make this s'more pie recipe even more chocolatey and opt for an Oreo crust.
More Popular Pie Recipes You'll Love
Watch the video:
For the pie crust (see notes for a quick way to make pie crust without homemade graham crackers):
- 1 cup (98g) almond flour
- 1/4 cup (30 g) flax meal
- 1/4 cup Add 1 tablespoon coconut sugar divided into
- 2 spoon Honey
- 1 teaspoon Cinnamon
- 1 Egg
- 6 spoon butter melted
For the crust:
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Preheat oven to 300°F and place rack in center of oven. Line a baking sheet with parchment paper or a silicone mat.
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Prepare graham cracker crumbs in a medium bowl: Combine almond meal, flax seeds, 1 tablespoon coconut sugar, honey, cinnamon, and eggs.
1 cup (98 g) almond flour, 1/4 cup (30 g) flax meal, 1/4 cup plus 1 tablespoon coconut sugar, 2 tablespoons honey, 1 teaspoon cinnamon, 1 egg
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Place the mixture on the prepared baking sheet and use a spatula to spread it into a thin, even layer, about 1/8-inch thick.
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Bake for 15-20 minutes until golden brown, watching carefully so as not to burn.
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Place on cooling rack and cool completely, at least 1 hour or more.
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Once cool, break it up and process in a food processor until the cookies are good. Add remaining 1/4 cup coconut sugar and melted cream and process until combined.
6 tablespoons cream
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Place graham cracker crumbs into a 9-inch pie dish and carefully press the crumbs into the bottom of the dish from the sides to spread into an even layer.
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Preheat oven to 350°F.
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Place the prepared crust on a rimmed baking sheet and bake in the oven for 10 minutes. When done, if the sides of the crust slip off the plate at all, immediately press the sides back onto the plate and allow to cool.
For filling:
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Heat coconut milk, sugar, arrowroot and seaweed together Salt In a medium saucepan. Bring mixture to a boil over medium heat, stirring constantly.
2 cups full-fat coconut milk, 1/4 cup maple or coconut palm sugar, 1 tablespoon arrowroot powder, pinch of sea salt
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Remove from the heat and stir in the chocolate and vanilla extract. Stir to combine.
1 teaspoon vanilla, 1-1/4 cups (6 ounces) dark chocolate chips
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Pour the hot chocolate mixture into the prepared pie crust and shake gently to obtain a smooth top.
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Refrigerate for 4 hours.
For assembly:
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Preheat broiler to 500°F.
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Top the frozen pie with rounds of mini marshmallows and place on a rimmed baking sheet.
2 cups mini marshmallows
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Broil for 1-2 minutes, watching constantly, until marshmallows are light golden brown.
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Serve the pie immediately or keep it in the refrigerator until ready to serve. Can be kept for 1-2 days.
- Want to take a shortcut and use store-bought gluten-free whole wheat crackers? Using 7.5 ounces of graham crackers, pulse in crust direction as directed at step 6, then continue with remaining instructions.
- For a dairy-free version, use ghee instead of cream in the crust.
- To store, cover the pie with plastic wrap and keep in the refrigerator for 1-2 days.
Serve: 1ServeCalories: Chapter 348kilocaloriescarbohydrate: 29Gprotein: 5Gfat: 26GSaturated fat: 15GPolyunsaturated fats: 2GMonounsaturated fats: 3GTrans fat: 0.3Gcholesterol: 34milligramssodium: 89milligramsPotassium: 189milligramsfiber: 3Gsugar: 19GVitamin A: 235IUVitamin C: 1milligramscalcium: 68milligramsiron: 2milligrams
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