Hello chocolate lover! You are clearly my kind of person, as you also respect the s’more! This vegan gluten free S’mores Pie is merely my latest homage to this iconic treat. I hope you love it, too.
But I think you’ll find this vegan gluten free S’mores Pie a pleasant departure. First off, it’s made without eggs, and it’s not as rich, nor does it need to be refrigerated. The recipe card indicates 4 hours refrigeration, but that’s only if you want to serve it cold; we’ve enjoyed it warm just after it’s made, and cold the next day and it’s delicious both ways!
Also, the focus is on the combination of the delightful gluten free graham cracker crust with the creamy chocolate filling and the melty marshmallow topping. You know, the s’more effect.
If you’ve never made a gluten free graham cracker crust, prepare to be amazed at how easy it is, and also how fun it is to take out the frustrations of the day on crunching up all those crackers into tiny bits! (or maybe that’s just me?!)
Feel free to add chocolate chips to the crust or keep it plain; this crust is delish either way, and if you decide to make your own gluten free graham crackers from my easy mix, you’ll have plenty left over for snacking, more yummy pies, or s’mores the old fashioned way!
Just press the crumbs + melted butter (I use vegan butter like Earth Balance Buttery Sticks) into your pie pan or mini tart pans and bake them for about 10 minutes to set the crust before adding the filling. It’s that easy.
As for the filling, it’s made of ingredients you probably already have in your cupboard. I use full fat canned coconut milk and highly recommend keeping cans of this ingredient on hand at all times for your baking. It’s inexpensive and works so well as a dairy-free substitute for cream in baking, smoothies, coffee, soups and sauces.
A few tablespoons of my smooth and fine gfJules Gluten Free All Purpose Flour helps to give the filling structure so it won’t spill out all over the plate when it’s sliced (nice feature), without adding any tell-tale gluten free grittiness to the pie (another nice feature). Sugar, cocoa powder, chocolate chips, salt and pure vanilla extract round out the remaining filling ingredients. See, I told you there’s nothing exotic in the filling.
As for the topping: marshmallows, of course! If you’re sticking with the vegan theme, opt for a brand like Dandies. They even have flavored ones for the holidays, if you’re into that kind of thing. Pumpkin, Maple and Peppermint are some of their options.
To get that classic browning of the marshmallows on top, and to get them nice and melty, you can opt for a fancy kitchen blowtorch, or you can just put the pie back in the oven near the top rack close to the heating element (not the top rack, but the next one down) and set the oven to broil. WATCH THE PIE THE WHOLE TIME.
The marshmallows will go from not melted at all … to golden brown … to burned in a matter of minutes, so don’t walk away. And don’t say I didn’t warn you. 🙂
I’ve tried it both ways, and honestly I think the marshmallows are meltier and gooier using the oven method, but if you’re a kitchen utensil freak like I am, get the blowtorch and see if you like it better. No one will complain if you make two S’Mores Pies and try it both ways!
Gluten Free Graham Cracker Crust
- 2 cups crushed gluten free graham crackers
- 4-5 Tbs. melted vegan butter or butter (I use Earth Balance Buttery Sticks)
- 1/3 cup vegan chocolate chips (optional)
Chocolate Pie Filling
- 2/3 cup granulated sugar
- 1/4 cup (25 grams) unsweetened natural cocoa powder
- 3 Tbs. (27 grams) gfJules Gluten Free All Purpose Flour, sifted
- 1/4 tsp. salt
- 2 cups (16 ounces) full fat canned, shaken coconut milk (or you may use whole milk)
- 1 tsp. pure vanilla extract or vanilla paste
- 1/2 cup (96 grams) vegan chocolate chips
- 8 ounces Mini Vegan Marshmallows
Graham Cracker Crust
Preheat oven to 350F.
Finely chop gluten free graham crackers using a food processor, blender or place in a large gallon-size zip-lock bag and roll over the crackers with a rolling pin to crush.
Measure out 2 cups of crumbs and place in a large bowl. Add melted vegan butter and stir with a fork. If you find you need more butter to get the crumbs to hold together, melt an additional tablespoon and add in the same way. Press the mixture together between your fingers and when it sticks together easily without being overly wet and greasy, it is ready.
Transfer to a pie plate or to 3-4 small tart pans and press into the bottom and up the side(s) of the pan(s).
Bake in preheated oven 10 minutes to set the crust. Do not allow the edges to burn. Remove to cool while preparing the filling.
Gather ingredients and add measured sugar, cocoa powder, gfJules Flour, salt and coconut milk to a 2qt+ saucepan. Whisk over medium heat and continue to stir until thickened, approximately 6-7 minutes. Once the mixture is noticeably thicker (see photo above recipe card), remove from the heat and add vanilla extract and chocolate chips, stirring until the chips are fully melted.
Transfer to another bowl to cool to room temperature, then pour into cooked crusts. The pies can be topped and served at this point or can be served chilled. If chilling, cover with plastic wrap and refrigerate.
Cover pie(s) with enough mini marshmallows to fully cover chocolate filling. If you like extra marshmallow topping, feel free to layer on more marshmallows.
Either use a kitchen torch to brown the top layer of marshmallows before serving or place the pie(s) on the second to top rack of the oven on the Broil setting. Monitor the pies constantly and do not look away! Remove the pie(s) as soon as the marshmallows begin to melt and brown lightly, as they will burn quickly.
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Amount Per Serving Calories 384Total Fat 31gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 8gCholesterol 55mgSodium 281mgCarbohydrates 26gFiber 1gSugar 17gProtein 2g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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