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s'mores pie with toasted marshmallows in a white pie dish on a white marble counter

Easy Dairy-Free S’mores Pie with Graham Cracker Crust


  • Author: Miss AK
  • Prep Time: 20 minutes + 2 hours cool time
  • Cook Time: 25 minutes
  • Total Time: 45 minutes + 2 hours cool time
  • Yield: about 12 slices 1x

Description

This easy to make S’mores Pie takes rich chocolate filling in a baked, buttery graham cracker crust and tops it with toasted, fluffy marshmallows.


Scale

Ingredients

For the crust:

  • 8 graham cracker sheets or 1 and 1/2 cups graham cracker crumbs 
  • 6 Tbsp. melted ghee (or butter if you’re not dairy free)
  • 1/4 cup coconut or brown sugar
  • 1 pinch sea salt

For the filling:

  • 1 + 1/2 cups sugar
  • 1/4 cup arrowroot powder
  • 3 cups full fat coconut milk
  • 4 egg yolks, whisked
  • 6 oz. bittersweet chocolate, chopped
  • 3 tsp. vanilla extract, divided
  • 1 tsp. instant coffee
  • 1/2 tsp. sea salt
  • 1/4 tsp. cinnamon
  • 1 (tiny) pinch chili powder
  • 2 Tbsp. butter
  • about 10 marshmallows 

Instructions

  1. Preheat the oven to 350F. You’ll need a standard 9-inch pie plate. 
  2. Break the graham cracker sheets into fine crumbs by using a food processor, or by placing the sheets in a plastic bag and pounding them with a rolling pin. 
  3. Mix the crumbs with the melted ghee and coconut/brown sugar. If you’re using a food processor, you can use that to incorporate. 
  4. Dump the crust mixture into the pie plate and press down firmly, pushing the crumbs up the sides to create a packed crust. 
  5. Bake the crust for 12-15 minutes, until just golden and fragrant. 
  6. To make the filling, combine the sugar, arrowroot powder, coconut milk, and egg yolks in a medium saucepan (do not place on the stove yet). Whisk together well.
  7. Place the saucepan over medium heat for about 5-8 minutes, just until the mixture reaches a boil, stirring frequently.
  8. Remove from the heat and stir in the chocolate, 2 teaspoons of the vanilla, instant coffee, sea salt, cinnamon, chili powder, and butter. Whisk together until silky.
  9. Pour the custard into the cooled and baked pie shell.
  10. Let it cool to room temperature on the counter, and then refrigerate for at least 2 hours until set and cold.
  11. When you’re ready to serve, cut the marshmalllows in half. Arrange them, cut side down, on the pie.
  12. Place the pie on the middle rack of the oven and turn the oven to lo broil. Watch CAREFULLY and let the broiler toast the marshmallows for 1-2 minutes. These can burn in an instant so be careful*.

Notes

  • If you should happen to burn the marshmallows, don’t fret. Pick them off and start again. If the pie is still cool, they should slide right off (not that I would know from experience a time or two *wink, wink*)
  • Category: Dessert
  • Method: Baking/Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 514
  • Sugar: 41 g
  • Sodium: 153 mg
  • Fat: 30 g
  • Saturated Fat: 22 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 62 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 82 mg

Keywords: s'mores, pie, chocolate, dessert, graham cracker, sweet treats

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