S'mores pie is campfire fun in a slice: a graham-flavored almond crust filled with deep chocolate custard and crowned with a maple marshmallow topping torched to golden perfection. It comes together in under an hour and should be enjoyed immediately for maximum marshmallow gooeyness. Perfect for cool weather nights when the whole table needs a little nostalgia.
Reminiscent of campfire fun, this pie is perfect for cool weather nights. Comes together in under an hour and should be enjoyed immediately for maximum marshmallow gooeyness.
Yields: 1 9-inch Tart/Pie
Graham Crust
3 c (35°F). blanched almond flour
2 T. blackstrap molasses
¼ c. virgin coconut oil
1 t. sea salt
Directions:
Preheat oven to 350F (180°C). Combine all ingredients in the bowl of a food processor. Process until fully combined and crumbly. Press into 9-inch tart/pie pan and bake for 12-15 minutes, or until golden. Remove and let cool 10 minutes before filling.
Chocolate Custard Filling
5 pastured egg yolks
1 c (35°F). organic full-fat coconut milk
¼ c. organic grade B maple syrup
¾ c. raw cacao powder
¼ c. tapioca starch
¼ t. instant espresso powder
1 T. vanilla extract
pinch sea salt
Directions:
While crust is cooling, prepare filling. Combine all ingredients in a medium saucepan and place over medium low heat. Whisk frequently until filling thickens to a creamy consistency, about 5-10 minutes (the longer it’s cooked, the thicker it will get). Remove from heat and pour into cooled Graham Crust. Move pie to the fridge to cool and set custard, about 20-30 minutes.
Maple Marshmallow Topping
½ c. raw honey
½ c. organic grade B maple syrup
pinch sea salt
2 T. grass-fed gelatin
½ c. filtered water
1 t. vanilla extract
Directions:
While the filling is setting, prepare the topping.
Mix honey, maple syrup, and salt in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half and darker in color, about 5-10 minutes (about 280F (138°C) on a candy thermometer).
While the syrup is cooking, place filtered water in the bowl of a stand mixer. Sprinkle gelatin over the water to dissolve. With the mixer running on low, drizzle hot maple syrup mixture in the side of the bowl slowly. Move the speed to medium for 1-2 minutes. Move the speed to high for 3-5 more minutes, or until doubled in volume. Add vanilla extract and whip on high for another 1-2 minutes, or until mixture is fully cooled.
Scoop marshmallow onto the cooled pie, spreading evenly and creating some fun peaks as you spread. Torch with a handheld blowtorch (every kitchen should have one!) or place under the broiler: low setting, with the oven rack positioned at the bottom for 1-2 minutes, or until browned. Watch carefully because it will burn quickly. Serve immediately!
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Pro Tips
- Cook the chocolate custard slowly and whisk frequently — 5 to 10 minutes thickens it to creamy perfection, and the longer it cooks the thicker it gets.
- Blackstrap molasses in the crust is what gives it that nostalgic graham cracker flavor — don't substitute a different syrup.
- Cook the honey-maple syrup to about 280°F before drizzling it into the gelatin; under-cooked syrup makes marshmallow that never sets properly.
- Drizzle the hot syrup down the side of the mixer bowl with the machine running — pouring it onto the whisk splatters boiling sugar everywhere.
- Torch or broil the marshmallow at the very last moment and serve immediately; the topping firms up as it cools and loses its signature gooeyness.
Frequently Asked Questions
Can I make this pie ahead?
The crust and chocolate custard can be made a day ahead and refrigerated. The marshmallow topping should be made and torched right before serving for maximum gooeyness.
Do I really need a blowtorch?
A handheld torch gives the best control, but the broiler works too — low setting, oven rack at the bottom, 1 to 2 minutes. Watch carefully; marshmallow burns in seconds.
What can I use instead of gelatin?
The marshmallow topping depends on gelatin for its structure. The chocolate custard pie alone is still a wonderful dessert if you skip the topping entirely.
Is this pie gluten-free?
Yes — the graham crust is made from almond flour, molasses, coconut oil, and salt. It's nostalgic campfire flavor without any grains.
Recipe Card
Ingredients
Method
- Preheat oven to 350F.
- Combine all ingredients in the bowl of a food processor. Process until fully combined and crumbly. Press into 9-inch tart/pie pan and bake for 12-15 minutes, or until golden.
- Remove and let cool 10 minutes before filling. Chocolate Custard Filling
- 5 pastured egg yolks
- 1 c. organic full-fat coconut milk
- ¼ c. organic grade B maple syrup
- ¾ c. raw cacao powder
- ¼ c. tapioca starch
- ¼ t. instant espresso powder
- 1 T. vanilla extract pinch sea salt While crust is cooling, prepare filling.
- Combine all ingredients in a medium saucepan and place over medium low heat.
- Whisk frequently until filling thickens to a creamy consistency, about 5-10 minutes (the longer it’s cooked, the thicker it will get).
- Remove from heat and pour into cooled Graham Crust. Move pie to the fridge to cool and set custard, about 20-30 minutes. Maple Marshmallow Topping
- ½ c. raw honey
- ½ c. organic grade B maple syrup pinch sea salt
- 2 T. grass-fed gelatin
- ½ c. filtered water
- 1 t. vanilla extract While the filling is setting, prepare the topping.
- Mix honey, maple syrup, and salt in a small saucepan over medium heat.
- Bring to a simmer and cook until reduced by half and darker in color, about 5-10 minutes (about 280F on a candy thermometer).
- While the syrup is cooking, place filtered water in the bowl of a stand mixer.
- Sprinkle gelatin over the water to dissolve. With the mixer running on low, drizzle hot maple syrup mixture in the side of the bowl slowly. Move the speed to medium for 1-2 minutes. Move the speed to high for 3-5 more minutes, or until doubled in volume.
- Add vanilla extract and whip on high for another 1-2 minutes, or until mixture is fully cooled. Scoop marshmallow onto the cooled pie, spreading evenly and creating some fun peaks as you spread. Torch with a handheld blowtorch (every kitchen should have one!) or place under the broiler: low setting, with the oven rack positioned at the bottom for 1-2 minutes, or until browned. Watch carefully because it will burn quickly.
- Serve immediately!
