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This S’mores Pie Recipe features a homemade crust, a rich, chocolate, pudding-like filling, and a golden marshmallow topping. It has all the flavor of your favorite summer treat, with no campfire required!
This recipe is gluten-free and dairy-free-friendly!
What Is A S’mores Pie?
This s’mores pie recipe is a fun take on the classic dessert. More like a tart than a traditional s’more, it features three layers – a graham cracker crust, chocolate filling, and marshmallow topping. Rich and sweet, it’s not only delicious but looks impressive, too!
I love to prepare it ahead of time for cookouts and picnics or any summer occasion when building a campfire isn’t an option. The only hard part is not devouring it right away. In fact, you might want to go ahead and make two, because it always disappears quickly!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
Pie Crust
- Almond Flour: We use this to form the base of the crust, creating a graham cracker crumb-like taste and texture.
- Ground Flax Meal: This acts as a binder, holding the ingredients together while providing a slightly nutty taste. Find it in the baking aisle of your local grocery store.
- Coconut Sugar: This sweetens the crust just like granulated sugar but contains trace minerals and has a lower glycemic index, making it a slightly healthier option.
- Honey: For a sweet, honey graham cracker taste.
- Cinnamon: This adds extra depth, enhancing the sweet flavor of the crust.
- Egg: We don’t recommend substituting the eggs in the recipe, because there’s already flax seed.
- Butter: Adds richness and keeps the crust moist. I recommend grass-fed butter for the best results. However, you can substitute ghee or a plant-based butter if you need to keep this recipe dairy-free.
Chocolate Filling
- Coconut Milk: Use full-fat canned coconut milk, not liquid varieties.
- Maple Sugar: Coconut palm sugar will also work.
- Arrowroot Flour: This acts as a thickener and gelling agent, creating a thick filling that holds its shape.
- Sea Salt: Just a pinch enhances the flavor of the rest of the ingredients.
- Vanilla Extract: For the best flavor, use pure vanilla extract, not imitation varieties!
- Dark Chocolate Chips: Feel free to substitute dairy-free chocolate chips if needed.
Topping
- Mini Marshmallows: I like to use marshmallows without dairy or high-fructose corn syrup, but any variety will work.
How to Make This Easy S’mores Pie Recipe
Make the Crust
- Prepare: Preheat the oven to 300 degrees Fahrenheit, and position a rack in the center of the oven before you begin. Then, line a baking sheet with parchment paper or a silpat mat, and set it aside.
- Combine: Combine the almond flour, flax seed, part of the coconut sugar, honey, cinnamon, and egg in a medium bowl.
- Bake: Spread the mixture evenly over the prepared baking sheet, using a spatula to spread it into a thin layer. Transfer the crust to the oven, and bake until it’s golden brown. Be careful not to burn!
- Cool: Place the crust on a cooling rack, and allow it to cool completely.
- Add the remaining ingredients: Break the crust into pieces, and transfer them to a food processor. Pulse until fine, and add the remaining coconut sugar and melted butter. Process until well combined.
- For the crust: Press the graham cracker crumbs into a pie plate, pressing them into the bottom and up the sides in an even layer.
- Bake again: Increase the oven temperature to 350 degrees. Then, place the prepared crust on a rimmed baking sheet, and bake until lightly golden.
Prepare the Filling
- Boil: Heat the coconut milk, sugar, arrowroot starch, and sea salt in a medium saucepan. Bring the mixture to a boil over medium heat, whisking constantly.
- Whisk: Remove the pan from the heat, and add the chocolate and vanilla. Whisk to combine.
- Pour: Pour the hot chocolate mixture into the prepared pie crust, and gently shake to create a smooth top.
- Chill: Transfer the s’mores pie to the fridge for at least four hours to chill and set.
Assemble the Pie
- Top: Sprinkle the mini marshmallows over the pie in a circle design.
- Broil: Place the pie pan on a rimmed baking sheet. Broil until the marshmallows are light and golden. Be careful not to let them burn!
Make Clean Slices
Use a sharp knife when cutting your s’mores pie. Run it under hot water, and wipe it clean after each slice. This will prevent the crust crumbs from sticking to the top and center, creating clean, bakery-worthy pieces.
Tips for Success
- Use pre-made graham crackers. To save time, feel free to use graham crackers, and pulse to crush before adding sugar and butter. Then, proceed with the directions, shaping and baking the crust. (See the recipe card below for details.)
- Shape the crust. If the sides of the crust slip down the plate at all while baking, immediately press them back up while warm, and set the pan aside to cool and set.
- Cool the crust completely. Allow the crust plenty of time to cool and set. Otherwise, it will crumble, and the bottom of the pie is likely to become soggy.
- Be careful not to burn. The marshmallow top cooks very quickly. So, be sure to keep a very close eye on your oven, and remove your s’mores pie as soon as the top begins to look golden.
- Use high-quality chocolate. Use high-quality chocolate with minimal ingredients to create a rich, smooth filling and prevent the mixture from seizing while heating.
FAQs
Can I make this recipe ahead of time?
Yes, once cool, you can cover the pie with plastic wrap, and store it in the fridge for 1-2 days.
Can I use marshmallow fluff for the topping?
We haven’t tested it, but it should work just fine! Spread it over the chocolate carefully. Then, be sure to keep a close eye on the oven, removing the top as soon as the top is lightly golden.
Can I use a different crust?
Sure! Feel free to use a store-bought graham cracker crust. Or, make this s’more pie recipe extra chocolatey, and opt for an Oreo crust instead.
More Popular Pie Recipes You’ll Love
Watch the Video:
Gluten-Free S’mores Pie
This S’mores Pie Recipe features a homemade crust, a rich, chocolate, pudding-like filling, and a golden marshmallow topping. It has all the flavor of your favorite summer treat, with no campfire required!
Ingredients
For Pie Crust (see notes for a shortcut to make this without homemade graham crackers):
- 1 cup (98 grams) almond flour
- 1/4 cup (30 grams) ground flax meal
- 1/4 cup plus 1 tablespoon coconut sugar divided
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1 egg
- 6 tablespoons butter melted
For Chocolate Filling:
- 2 cups full-fat coconut milk
- 1/4 cup maple sugar or coconut palm sugar
- 1 tablespoons arrowroot flour
- Pinch of sea salt
- 1-1/4 cup (6 oz) dark chocolate chips
- 1 teaspoon vanilla
Topping:
- 2 cups mini marshmallows we like to buy good quality marshmallows without high-fructose corn syrup
Instructions
For Crust:
- Pre-heat oven to 300ºF and position a rack in the center of the oven. Line a baking sheet with parchment paper or a silpat.
- Prepare graham cracker crumbs in a medium bowl: combine almond flour, flax seed, 1 tablespoon coconut sugar, honey, cinnamon and egg.1 cup (98 grams) almond flour, 1/4 cup (30 grams) ground flax meal, 1/4 cup plus 1 tablespoon coconut sugar, 2 tablespoons honey, 1 teaspoon cinnamon, 1 egg
- Place mixture on to prepared baking sheet and using a spatula spread it in an even, thin layer, approximately 1/8 inch thick.
- Bake for 15-20 minutes, until golden brown, watching carefully to avoid burning.
- Place on a cooling rack and cool completely, at least 1 hour or longer.
- Once cool, break up pieces and place in a food processor and process until the crackers are fine. Add remaining 1/4 cup coconut sugar and melted butter and process until combined.6 tablespoons butter
- Place graham cracker crumbs in a 9″ pie plate and carefully press the crumbs up the sides and into the bottom of the plate in an even layer.
- Pre-heat oven to 350ºF.
- Place prepared crust on a rimmed baking sheet and bake in the oven for 10 minutes. Once done, if the sides of the crust have slipped down the plate at all, immediately press sides back up the plate and let cool.
For Filling:
- Heat together coconut milk, sugar, arrowroot and sea salt in a medium saucepan. Bring mixture to a boil over medium heat while whisking constantly.2 cups full-fat coconut milk, 1/4 cup maple sugar or coconut palm sugar, 1 tablespoons arrowroot flour, Pinch of sea salt
- Remove from heat and add chocolate, and vanilla. Whisk to combine.1 teaspoon vanilla, 1-1/4 cup (6 oz) dark chocolate chips
- Pour the hot chocolate mixture into the prepared pie crust and gently shake to get a smooth top.
- Refrigerate for 4 hours.
For Assembly:
- Pre-heat broiler to 500ºF.
- Top the chilled pie with mini marshmallows in a circle design and place on a rimmed baking sheet.2 cups mini marshmallows
- Broil for 1-2 minutes, watching constantly, until marshmallows are light and golden.
- Serve pie immediately, or keep in refrigerator until ready to serve. Will keep for 1-2 days.
Notes
- Want to take a short cut and use store bought gluten-free graham crackers? Use 7.5 ounces of graham crackers and pulse as directed beginning on step 6. in crust directions and proceed with the remaining of the instructions.
- For dairy-free, use ghee in place of butter in the crust.
- To store, cover the pie with plastic wrap, and keep it in the fridge for 1-2 days.
Nutrition
Serving: 1servingCalories: 348kcalCarbohydrates: 29gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 89mgPotassium: 189mgFiber: 3gSugar: 19gVitamin A: 235IUVitamin C: 1mgCalcium: 68mgIron: 2mg
This post is sponsored by Vital Proteins. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
sorry, the video shows adding collagen peptides but there is no mention on the ingredient list and omitted in this recipe? what does it do? does it thicken the filling? Thanks.
Just a bonus- you don’t need!
The marshmallows that you’re using or not clean, they have carrageenan in them……😔
Use whatever ones you want, or my homemade. I reference that in the post.
My daughter-in-law brought this delicious dessert to our holiday gathering. It was so wonderful! I especially relished the rich but not too sweet chocolate filling. She and her husband made homemade marshmallows which spread over the entire top and browned perfectly! So delicious.
So glad you enjoyed!
If I’m making this to be severed the next day, would you stop at the refrigerate and the do the marshmallows and heating before serving? Or eat it cold with the marshmallows toasted already?
Yes– marshmallows last.
Hi! Can the collagen peptides be omitted in this recipe? Thanks!
Yes!
This looks amazing! Many of my stores are sold out of canned coconut milk, believe it or not. I found sweet and condensed coconut milk online, but I’ve only ever used the regular dairy kind before to make pudding. How much sweet and condensed coconut milk do you think could be substituted for the full fat coconut milk?
Hi Heather. Unfortunately, I don’t think sweetened condensed coconut milk is a 1-1 swap for the canned coconut milk in this recipe. You can experiment with making a type of chocolate pudding with it, but I can’t recommend it as a sub for this specific recipe.
This is my favorite pie! Will def be making it all summer long!!! It’s SO YUMMY! My entire family devoured it!
Hi! What can I substitute for arrowroot flour?
Tapioca might work!
Ah-mazing! I made this and the next day my husband called me with an “emergency”…”we only have one piece left, can you make another?”
I used Pamela’s chocolate graham crackers the first time..Pamela’s regular the second. Kind of a tie..
lol ? Nevermind, I watched the video.
Lexi…… could I just mix the crust ingredients and put into the pie pan and prebake vs making the graham crackers and then just pulverizing them in the end?
I’m not sure what you mean?!
This is incredible!! So easy and quick to throw together (the marshmallows is the longest part!). The filling is amazing and altogether it’s like Summer in a bite! Definitely a keeper!!
What is the nutritional content? I didn’t see It posted.. Thanks!
Ah can’t wait to try that crust!! Looks delicious and easier than traditional pie crust…and so much healthier too! 🙂
This s’mores pie is literally the best of both worlds!
Hi Lexi! Can’t wait to try this recipe! Any substitute for the vital proteil ? Thanks Emilie
You can omit 🙂
What brand of gluten free crackers would you recommend using for this recipe? Thanks!
I like Pamela’s!