Healthy S'mores Pie
This decadent S'mores Pie has a deliciously comforting graham cracker crust, a rich and creamy chocolate filling, and a homemade marshmallow fluff topping.
Ingredients
Crust:
- 1 Immaculate Baking Co. Ready-To-Bake Pie Crust
- 1⅓ cups Graham Cracker Crumbs
- ¼ cup Coconut Oil (melted)
Filling:
- 1 cup Granulated Erythritol
- 6 tbs Unsweetened Natural Cocoa Powder
- 6 tbs Organic Corn Starch
- 2 15oz cans Light Coconut Milk (canned)
- 2 tsp Vanilla Extract
- 7 oz 70% Cacao Chocolate
Topping:
- 2 Large Egg Whites
- ¾ cup Agave Nectar
- ¼ cup Granulated Erythritol
- ¼ tsp Salt
- ½ tsp Vanilla Paste
Instructions
For the Crust:
- Preheat your oven to 350 degrees Fahrenheit. Take the pie crust out of the fridge and let it thaw at room temperature for ~45 minutes, or until soft and dough-like.
- In a large bowl, stir together the graham cracker crumbs and melted coconut oil. Then, dump in the softened pie dough and mix together with your hands.
- Press the mixture into two 8” pie pans. Bake for 10 minutes. Let cool completely.
For the Filling:
- Place a double boiler over medium heat with about 2” of water. In the top portion of the double boiler, whisk together the erythritol, cocoa powder, corn starch, and just a splash of the coconut milk, until completely smooth. Then whisk in the remainder of the coconut milk. Whisk occasionally.
- When the water in the double boiler starts to boil, whisk the mixture constantly. It should seem like it’s not going anywhere for a while, then it will thicken quite suddenly. When this happens, turn off the heat but keep whisking the mixture over the double boiler for ~1 minute, or until it’s thick like a pudding.
- Remove the top portion from the double boiler and whisk in the vanilla extract.
- Add the chocolate and let sit for 1 minute. Whisk until completely smooth. Pour the mixture into the pie crusts and let cool at room temperature for ~2 hours. Cover with plastic wrap touching the surface of the filling. Refrigerate overnight.
For the Topping:
- In a stand mixer fitted with a whisk attachment, add the egg whites and turn on high speed.
- In a small saucepan over medium-high heat, add the agave nectar. Add a candy thermometer and cook until it reaches 160 degrees Fahrenheit. While that is heating on the stove, add the erythritol and salt to the whipping egg whites.
- When the agave reaches 160 degrees, remove it from the heat and add it to the whipping egg whites in a VERY SLOW AND STEADY STREAM along the side of the bowl. Whip on high for 6 minutes total, adding the vanilla paste in the last minute. Mixture should be firm, thick, white, and glossy.
- Spoon or pipe the mixture over the pies, then toast with a kitchen torch. Serve immediately.
Recipe Notes
You can try subbing the granulated erythritol with a granulated sweetener of choice (like organic cane sugar) if you like!