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S’mores Pie

  • Author: Kristen
  • Prep Time: 3 hours 30 mins
  • Total Time: 3 hours 30 mins
  • Yield: 12 1x

Scale

Ingredients

  • Crust
  • 1 1/2 cups graham cracker crumbs (gluten free)
  • 1/3 cup white sugar
  • 6 tablespoons vegan butter, melted
  • Filling
  • 1 14-oz. can coconut cream
  • 1 cup dairy free dark chocolate
  • 1/2 cup marshmallow fluff
  • 1/4 cup powdered sugar
  • Marshmallow Whipped Cream
  • 1 14-oz. can coconut cream
  • 1/2 cup marshmallow fluff
  • 1/4 cup powdered sugar

Instructions

  1. To make the crust:
  2. Mix together graham cracker crumbs, sugar, and melted butter until blended. Press mixture into a 9 inch pie plate. Bake at 375 degrees for 7 minutes.
  3. To make the filling:
  4. Melt together coconut cream and dark chocolate in the microwave. Microwave for 30 second intervals, giving it a good stir each time until the mixture is completely smooth and incorporated. Place uncovered in refrigerator to chill for about 3 hours or until mostly firm.
  5. Once the filling is chilled, use a mixer on high to whip for 1 minute or so. Add marshmallow fluff and mix again. Taste and add powdered sugar as desired to sweeten. Mix until all the ingredients are well blended.
  6. Transfer mixture to the cooled graham cracker crust and chill overnight or until firm.
  7. To make the marshmallow whipped cream:
  8. Chill a can of coconut cream in the refrigerator overnight to separate the cream and liquid. The next day, scoop the hardened cream from the can and add to a large chilled mixing bowl. Beat with a mixer until smooth. Add marshmallow fluff and powdered sugar and beat again until the mixture is well incorporated.
  9. Top pie with marshmallow whipped cream and enjoy!

Notes

*Recipe adapted from http://minimalistbaker.com/pretzel-peanut-butter-chocolate-pie/

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