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This decadent S'mores Pie has a deliciously comforting graham cracker crust, a rich and creamy chocolate filling, and a homemade marshmallow fluff topping. And it's dairy free and low in sugar! Healthy Dessert Recipes at the Desserts With Benefits Blog
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Healthy S'mores Pie

Servings: 2 8" pies
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
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:

Filling:

Topping:

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!
Course: Dessert
Cuisine: Pie