Paige Harris My S’mores Pie is the indulgent and delicious treat of the summer. And you can make it gluten-free or vegan with a few easy swaps!
If you’re looking for a delicious take on a summer classic, well, look no further. Ya found it!
It’s a well-known fact that Jordan is a big fan of anything s’mores — and you can see last year’s s’mores cake for proof of that one.
But since I’m definitely more of a pie lover, I wanted to give my own twist to this year’s marshmallow-y chocolate-y treat. Besides, any COLD dessert is a summer win in my book!
S’mores desserts are always better when you crush up your own graham crackers, so I was sure to pulse some in my food processor along with the butter, coconut sugar, and salt. Don’t use the boxed stuff!
After the crust bakes to a golden brown, all that’s left is to prepare the super indulgent chocolate filling. But this isn’t your ordinary chocolate filling. Oh no. This one has a few secret ingredients that really make the filling pop!
And after it chills, you just need 5 minutes to top with some marshmallows and have at it with your torch! (I give instructions for what to do without a torch, too, so don’t fear!)
And if you’re someone who needs to keep things gluten-free, you can sub gluten-free graham crackers in for the usual kind and you’re good to go!
This S’mores Pie is also super easy to make vegan since the filling is already egg-less. Just be sure to swap the butter with coconut oil and use vegan chocolate and marshmallows. That’s really all it takes!
Make this S’mores Pie the next time you feel like baking something sweet and delicious, and I’m sure you won’t be disappointed!
S’mores Pie
My S'mores Pie is the indulgent and delicious treat of the summer. And you can make it gluten-free or vegan with a few easy swaps!
Ingredients
For the crust
- 8 graham cracker sheets
- 6 Tbsp ghee melted
- 1/4 cup coconut sugar
- 1/2 tsp sea salt
For the filling
- 20 oz coconut cream (about 1 1/2 cans)
- 3/4 cup bittersweet chocolate chips
- 1/3 cup coconut sugar
- 1 1/2 tsp vanilla extract
- 1 tsp ground coffee
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/8 tsp cayenne pepper
- ~12 marshmallows
Instructions
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Preheat your oven to 350 degrees and grab a standard 9-inch pie plate.
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Break down the graham crackers into crumbs. I used a food processor, but you could also put them in a baggie and pound with a rolling pin until they're the right consistency.
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Mix the crumbs with the ghee, salt, and coconut sugar until incorporated.
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Press the crust mixture into the pie plate firmly. Make sure it goes up the sides, too!
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Bake the crust for 12-15 minutes, or until golden brown.
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While the crust cools, make the filling. Combine the coconut cream with the coconut sugar and vanilla extract in a medium saucepan and heat on medium-high until warm.
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Add in the chocolate chips and continue to stir until melted. Reduce to medium-low.
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Add the coffee, salt, cinnamon, & cayenne pepper and continue to stir for about 10 minutes until the coconut milk starts to thicken.
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Remove from heat and pour into the pie crust.
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Let sit for 10 minutes, then transfer to the fridge to set for 4-6 hours, preferably overnight.
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When ready to serve, cut each marshmallow in half and place sticky-side down on the pie. Use a torch to toast, or place in the oven on broil for ~1 minute until toasty!
