This easy to make S’mores Pie takes rich chocolate filling in a baked graham cracker crust and tops it with toasted, fluffy marshmallows.
Admit it – is there anything that sounds more appealing than S’mores Pie right now? Honestly, I can’t think of a single thing! The weather is getting warmer, it’s staying light out longer and summer cookout food is calling our name… FINALLY! This pie is absolutely DIVINE. Buttery and caramel-like graham cracker crust, a silky dairy-free filling, and toasted marshmallows? WHAT COULD BE BETTER?!
After I came up with my Chocolate Silk Cream Pie, which we’ve been addicted to for years. It’s my husband J’s all-time favorite. Every summer, we love making my Lemon Cream Pie, and I wanted to make things easy for myself and make another pie with a graham cracker crust that I could make a double batch and call it a night.
I decided that I’d make my chocolate filling for the inside of a graham cracker crust, because the flavor is out of this world and for a topping – toasted marshmallows! Et’ voila! You’ll literally feel like you’re sitting but a campfire.
INGREDIENTS AND KITCHEN TOOLS
This is one of our favorite summertime pies especially to bring to a cookout. It is filled with a creamy chocolately center and the roasted marshmallows on top are just absolute perfection. Here is what you need:
For the pie crust:
Graham cracker sheets or graham cracker crumbs
Melted ghee (or butter if you’re not dairy free)
Coconut or brown sugar
Pinch of salt
For the filling:
Granulated Sugar
Arrowroot powder
Full fat coconut milk
Egg yolks, whisked
Bittersweet chocolate, chopped
Vanilla extract, divided
Instant coffee
Sea salt
Cinnamon
Pinch chili powder
Butter
Marshmallows
Kitchen Tools:
You don’t need many complicated tools to whip on this creamy and delicious s’mores pie. You can even use a good store-bought graham cracker crust if you don’t want to make on homemade, but mine is yummier and easy to make. You’ll need a food processor, a pie pan, measuring spoons and cups
STEP BY STEP
Step 1: Preheat the oven to 350F. You’ll need a standard 9-inch pie plate.
Step 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.
Step 3: In a small bowl, mix the crumbs with the melted ghee and coconut/brown sugar. If you’re using a food processor, you can use that to incorporate.
Step 4: Dump the crust mixture into the pie plate and press down firmly, pushing the crumbs up the sides to create a packed crust.
Step 5: Bake the crust for 12-15 minutes, until just golden and fragrant.
Step 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.
Step 7: Place the saucepan over medium heat for about 5-8 minutes, just until the mixture reaches a boil, stirring frequently.
Step 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.
Step 9: Pour chocolate custard into the cooled and baked pie shell.
Step 10: Let it cool to room temperature on the counter, and then refrigerate for at least 2 hours until set and cold.
Step 11: When you’re ready to serve, cut the marshmallows in half. Arrange them in a single layer, cut side down, on the pie.
Step 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*.
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*).
Enjoy your solution to having s’mores all year long!!
HOW TO STORE
OTHER DELICIOUS PIE RECIPES
A family favorite pie that I find myself making on repeat is my Lemon Cream Pie. Not a fan of lemon? No worries, these Key Lime Pie bars are always a crowd favorite! We also make my Chocolate Silk Cream Pie on repeat, it is seriously the best. If you’re finding yourself strawberry picking in the next few months, make sure you plan to make my Fresh Strawberry Pie. Lastly, another light and creamy pie that everyone loves, is my Coconut Cream Pie, a total winner!
PrintEasy Dairy-Free S’mores Pie with Graham Cracker Crust
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.
- 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
- Category: Dessert
- Method: Baking/Stovetop
- Cuisine: American
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
- Preheat the oven to 350F. You’ll need a standard 9-inch pie plate.
- 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.
- Mix the crumbs with the melted ghee and coconut/brown sugar. If you’re using a food processor, you can use that to incorporate.
- Dump the crust mixture into the pie plate and press down firmly, pushing the crumbs up the sides to create a packed crust.
- Bake the crust for 12-15 minutes, until just golden and fragrant.
- 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.
- Place the saucepan over medium heat for about 5-8 minutes, just until the mixture reaches a boil, stirring frequently.
- 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.
- Pour the custard into the cooled and baked pie shell.
- Let it cool to room temperature on the counter, and then refrigerate for at least 2 hours until set and cold.
- When you’re ready to serve, cut the marshmalllows in half. Arrange them, cut side down, on the pie.
- 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*)
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
Brittania says
Is this coconut milk from the can or cartoon? It sounds delicious! I’d love to make it for my family this week.
Miss AK says
full fat from the can!
Mt says
Hi, just a heads up, ghee is not dairy free.