This Homemade S’mores Pie is the perfect summer dessert! The paleo pie filling is decadent, rich, and insanely delicious!
S’mores Pie
I absolutely love a good campfire s’more but hi, I live in Florida and summertime backyard fires aren’t happening. It’s way too hot for me, so turning these s’mores into a pie is the next best thing!
This easy homemade pie recipe is pretty straightforward, with a cleaned-up paleo filling. I like to make my own graham cracker crust, but you can use a store-bought pie crust if you like.
ingredients for this pie
This simple S’mores Pie has a decadent, pudding-like filling that’s cleaned up and free of refined sugars. It’s so incredibly tasty and rich – you’ll want to make this pie all summer long!
Graham Cracker Crust
- Graham Crackers
- Melted Ghee (or butter)
Chocolate Pudding Filling
- 1/3 cup maple syrup
- 3 tablespoons tapioca starch (or cornstarch)
- 1/3 cup cocoa powder
- pinch of sea salt
- 1 – 13.5 ounce can unsweetened coconut milk
- 1 tablespoon vanilla extract
- 3 ounces semi sweet chocolate chips
- marshmallows, to top
Most of the time I make my own graham cracker crust, but sometimes I’m feeling lazy and I’ll buy a store-bought crust. Sometimes a graham cracker crust and sometimes a nuttier crust like this one < which has a much better ingredient list than a store-bought graham cracker crust, but up to you.
Steps to make this pie
This easy s’mores pie has a few steps. But each step takes very little time to prep, and the hardest part will be waiting for the pudding to firm up in the refrigerator!
- Prep the crust – if you’re making a homemade graham cracker crust, make this first. Chill the crust for 10-minutes, while you make the chocolate filling. Make sure you have a food processor for this step.
- Make the chocolate filling – SO easy. To a saucepan, combine all filling ingredients and stir until smooth and thick. Remove from heat and pour into pie crust.
- Chill – Chill your pie for 4-6 hours and allow it to firm up.
- Top with marshmallows – once your pie has set (no jiggling!), you can layer with marshmallows and either use a small kitchen torch or your oven’s broiler.
- Serve or chill – if you’re using the broiler to melt your marshmallows, the chocolate filling will warm and slightly melt which really mimics the same taste you get from a campfire s’more. But you can also refrigerate for 45-60 minutes to allow to firm back up before serving (making it easier to slice and serve). If you use a kitchen torch, you can slice and serve immediately without issue.
Pro Tip: When slicing this pie, the knife will get messy from the delicious, melty marshmallows. Keep a warm cup of water to dip your knife in after each slice. Totally optional, but nice for presentation.
This easy homemade S’mores Pie is perfect for a summer treat!
Not a fan of s’mores? Make my Healthier Peanut Butter Pie recipe instead!
other treats you’ll love:
- almond flour chocolate chip cookies
- strawberry + goat cheese hand pies
- flourless almond cake
- grilled pound cake
s'mores pie
Ingredients
GRAHAM CRACKER CRUST
- 1 1/2 cups graham crackers - about 10 sheets of graham crackers
- 5 tablespoons ghee or unsalted butter, melted
CHOCOLATE PUDDING FILLING
- 1/3 cup maple syrup
- 3 tablespoons tapioca starch - or cornstarch
- 1/3 cup cocoa powder
- pinch of sea salt
- 1 – 13.5 ounce can unsweetened coconut milk
- 1 tablespoon vanilla extract
- 3 ounces semi sweet chocolate chips
- marshmallows, to top
Instructions
GRAHAM CRACKER CRUST
- Pulse whole graham crackers in a food processor until crushed into fine crumbs. Add the melted butter and stir to combine. Press into a 9-inch pie plate. Freeze while you mix the filling. Approx 10 minutes in freezer.
CHOCOLATE PUDDING FILLING
- To a medium sized saucepan, whisk to combine maple syrup, tapioca starch, cocoa powder, and a generous pinch of sea salt until smooth (There should be no lumps). Stir in the coconut milk and whisk again to combine.
- Cook the chocolate pudding over a medium high heat stirring constantly until it comes to a simmer. Once the pudding thickens, remove from heat. Stir in the vanilla and chocolate chips. Stir just until the chocolate melts and is smooth.
- Pour the pudding into the prepared pie crust. Refrigerate the pie until the filling is firm, approx 4-6 hours. The pie and filling can be made 2 days in advance. If making ahead of time, make sure to cover the pie with plastic wrap once the filling has set.
- Once your pie has set, you can layer with marshmallows and either use a small kitchen torch or your oven’s broiler.
- If using a broiler: preheat broiler, and arrange marshmallows on top of the chilled pie. Broil until golden, watching closely to avoid burning, about 1 minute. (see notes for serving)
Notes
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Tia says
I love love love smores everything so when I saw this recipe posted, I had to try it. Lucky for me I had all of the ingredients at my house so I did just that, I tried it. And I am so glad I did. This recipe is a winner! I really enjoyed it, as did my friends with whom I shared it. I will definitely make this recipe again soon.
Nichole says
I’m SO glad you had a chance to make this one, and that you and your friends loved it as much as we do! Thanks for leaving your feedback, Tia! xo