Vegan Gluten Free S'Mores Pie
The perfect marriage of your favorite creamy chocolate pie, graham crackers, and melty marshmallows, all in a vegan and gluten free pie! (Four hours refrigeration time only necessary if you like the filling cold)
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Calories: 384kcal
Equipment
Ingredients
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
Marshmallow Topping
- 8 ounces Mini Vegan Marshmallows
Instructions
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.
Chocolate 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.
Marshmallow Topping
- 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.
- Serve immediately.
Nutrition Facts
Vegan Gluten Free S'Mores Pie
Serving Size
1
Amount per Serving
Calories
384
% Daily Value*
Fat
31
g
48
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Polyunsaturated Fat
8
g
Cholesterol
55
mg
18
%
Sodium
281
mg
12
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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.