This S’mores Pie is seriously one of the best things I’ve ever had, and it took plain old s’mores to a whole new level! This pie is made with a “graham cracker” crust, a chocolate cream pie filling, and finished with a toasted marshmallow cream. Oh, and it’s paleo-friendly, and also nut-free. WHAT?! I know! I’ve totally outdone myself here.
Although this S’mores Pie may look like quite a few ingredients and steps, it’s actually super easy to make, and it’s SO WORTH IT! I made this pie 3 times in the past week to be sure it was not only perfect, but also so that I could make this recipe really simple for you to make…cause I don’t know anyone who’s a fan of complicated. 😉
I’ve also added a few variations that you can use in the recipe notes below, to make things even easier for you, so be sure to check those out. You can easily make the marshmallow cream up to a week in advance and store it in the fridge until you’re ready to use, and the pie can easily be made the day before you want to serve it!
I love this S’mores Pie sooooo much that I’m making two of them to celebrate Christmas with my family this weekend! I truly hope that each and every one of you is enjoying your December! Regardless of what you choose to celebrate or not, I hope that you’re able to spend time with the ones you love. I’m wishing you all an amazing weekend ahead, I’ll be back next week with more brand new exclusive recipes and posts!
Place all of the dry ingredients into a small bowl, and stir with a fork to combine. Place all of the wet ingredients into a separate medium bowl, and whisk to combine. Slowly add the dry ingredients to the wet ingredients and stir well until all of the ingredients are combined and a dough forms. Let the dough rest for a minute so that the coconut flour is fully absorbed. This will make it so that the dough is not sticky.
Place the dough into a pie dish, and using your hands, press the dough into the bottom of the pan and up to the very top of the sides of the pie dish. Bake the crust for 10-12 minutes. Remove the crust from the oven once it’s cooked through. If the crust puffs up at all, gently push it back down or just wait a few minutes and it will go back down on it’s own.
To make the filling:
While the crust is baking, warm ½ cup of the coconut milk in a medium-sized saucepan over medium-low heat. Once the coconut milk is warm (not boiling), slowly whisk in the gelatin, ¼ teaspoon at a time. Once all of the gelatin is added and the liquid is completely smooth, add the remaining filling ingredients. Whisk until the mixture is completely smooth. Turn off the heat and pour the filling mixture into the pie crust.
Place the pie into your refrigerator for 4-5 hours, or overnight to set.
To make the marshmallow cream:
Beat the egg white, honey and salt in a stand mixer or with electric beaters on high, until it has doubled in volume, about 5 minutes.
Add the vanilla and mix on medium speed, just until incorporated. Place into your refrigerator in a sealed container while your pie sets.
To serve the pie:
When you’re ready to serve the pie, scoop one to two (or more!) cups of the marshmallow cream onto the pie and spread the cream using a spatula. Use a kitchen torch to toast the top of the marshmallow cream. Slice and ENJOY!
1. This pie can easily be made the night before or even a few days in advance, just wait to add the marshmallow cream on top until right before serving. 2. I prefer using light colored honey for the marshmallow cream as it will make it bright white in color and lighter in taste. You could always use regular honey, if that’s all you have on hand. 3. You’ll likely have leftover marshmallow cream (although feel free to use it all!) and it can be stored in an airtight container in the fridge for up to 2 weeks. I love serving it on top of partially defrosted fruit for a quick treat! 4. If you don’t have a kitchen torch, you can simply use your oven’s broiler. Place the pie dish on the highest rack in your oven, watching it carefully to be sure the top doesn’t burn.
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