Gluten free and Eggless S’mores Pie


I saw gluten free graham crackers in the market and knew I had to make this pie. I’ve always wanted to make it, but because of the lack of availability of gluten free products here, I never could.

This pie though. What a pie. I guarantee you that it tastes as good as it looks, and man this pie is pretty. The marshmallow topping is so sweet and creamy compared to the dark chocolate filling it’s really scrumptious.

Gluten free Graham Crackers from:

Graham cracker crust recipe from:

For the crust:
1-1/2 cups graham cracker crumbs
1/4 cup brown sugar
7 tablespoons unsalted butter, melted
Pinch of salt

For the filling:
1-1/2 cups chocolate chips
1 cup whipping cream

For the topping:
2 cups marshmallows

For the crust:
Mix the crumbs, salt and sugar together in a small bowl.
Add the melted butter and mix until well combined.
Press it into a 9 inch pie dish, and allow to chill in the refrigerator while you make the filling.

For the filling:
Place the chocolate chips in a medium bowl.
Heat the cream over medium heat until simmering.
Then, pour the cream on top of the chocolate chips, and then let it sit for a minute.
Starting stirring the mixture until you get a beautiful homogenous chocolate filling.
Allow it to cool, and then pour it on top of the chilled crust.
Chill in the refrigerator for at least 4 hours, until the filling has thickened.

For the topping:
Arrange the marshmallows on top of the filling, and broil or torch until browned (I didn’t have a kitchen torch or broiler so I just put it in the oven until the marshmallows were brown)
Store in the refrigerator.



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