This S’mores Pie is my favorite way to enjoy the nostalgic campfire treat in a new and indulgent form. It features a buttery graham cracker-style crust, a luscious, chocolate pudding-like filling, and a perfectly toasted marshmallow topping. It’s rich, gooey, and absolutely show-stopping—without needing a single stick or flame.
I love making it for summer cookouts, dinner parties, or anytime I want a dessert that wows with minimal effort. It’s naturally gluten-free and can be made dairy-free, too!
Why You’ll Love This Recipe
I like that this recipe captures the magic of a classic s’more in pie form, with layers that bring texture and flavor in every bite. The crust is nutty and just sweet enough, the chocolate filling is rich and velvety, and the toasted marshmallow top? It seals the deal.
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It’s make-ahead friendly, perfect for parties.
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No campfire required!
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Naturally gluten-free and dairy-free adaptable.
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The filling is creamy and luxurious—like a chocolate custard.
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It slices beautifully and impresses every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
almond flour
ground flax meal
coconut sugar
honey
cinnamon
egg
butter (or ghee or plant-based butter for dairy-free)
For the Filling:
full-fat canned coconut milk
maple sugar (or coconut palm sugar)
arrowroot flour
sea salt
vanilla extract
dark chocolate chips (dairy-free if needed)
For the Topping:
mini marshmallows (I like to use a clean version without high-fructose corn syrup)
Directions
Make the Crust:
I preheat the oven to 300°F and line a baking sheet with parchment. I combine almond flour, flax meal, 1 tablespoon coconut sugar, honey, cinnamon, and an egg. I spread the mixture thinly on the sheet and bake it for 15–20 minutes until golden. After cooling, I pulse it in a food processor with the remaining coconut sugar and melted butter until fine and crumbly.
Then, I press the mixture into a 9-inch pie plate, shaping it up the sides. I bake it again at 350°F for 10 minutes, then let it cool.
Make the Filling:
In a saucepan, I whisk together coconut milk, sugar, arrowroot, and sea salt. I bring it to a boil, then remove it from heat and stir in the chocolate chips and vanilla until smooth. I pour the filling into the crust and refrigerate it for at least 4 hours to set.
Assemble the Pie:
Once chilled, I top the pie with marshmallows in a circular pattern. I place it under a broiler for 1–2 minutes until the marshmallows are golden—watching very closely to avoid burning.
Servings and timing
This recipe makes 10 servings.
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Prep Time: 20 minutes
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Cook Time: 45 minutes
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Chill Time: 4 hours
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Total Time: About 5 hours and 5 minutes (mostly hands-off)
Variations
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I sometimes swap the crust for crushed gluten-free graham crackers to save time.
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For a chocolate overload, I make the crust with crushed gluten-free chocolate cookies or chocolate graham crackers.
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I’ve also made this with marshmallow fluff instead of mini marshmallows when I want a more even topping—it broils beautifully.
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To make it paleo, I use ghee and ensure all ingredients are unprocessed.
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I love adding a sprinkle of flaky sea salt on top before serving for a sweet-salty twist.
Storage/Reheating
I keep leftovers covered in the fridge for up to 2 days. The crust stays crisp if I let it chill completely before covering it. I don’t recommend reheating, but I’ve broiled a fresh layer of marshmallows the next day for a second wave of golden gooeyness.
FAQs
How far ahead can I make this S’mores Pie?
I usually make it 1–2 days in advance. I chill it fully and add the toasted marshmallows closer to serving for the best texture.
Can I use store-bought graham crackers instead of making the crust?
Yes, I use about 7.5 oz of crushed gluten-free graham crackers, mix them with sugar and melted butter, and press into the pan just like the homemade version.
Will marshmallow fluff work instead of mini marshmallows?
I’ve tried it, and it works just fine! I spread it gently on top and watch it closely under the broiler until golden.
What can I use instead of arrowroot flour?
Tapioca starch works well as a substitute. I’ve also used cornstarch in a pinch, but the texture may vary slightly.
Can I freeze S’mores Pie?
I don’t recommend freezing it—the filling texture changes, and the marshmallows get weird. It’s best enjoyed fresh or within a couple of days.
Conclusion
This S’mores Pie is everything I love about a summer campfire treat—reimagined for the kitchen. It’s creamy, chocolatey, just the right amount of sweet, and always a crowd favorite. Whether I’m making it for a party, a holiday, or just a Friday night, it never lasts long.
Print
S’mores Pie
- Total Time: 5 hours 5 minutes (including chilling)
- Yield: 10 servings
- Diet: Gluten Free
Description
This S’mores Pie transforms the classic campfire treat into a rich, creamy, and indulgent dessert. Featuring a nutty almond-flour crust, velvety chocolate filling, and a toasted marshmallow topping, it’s naturally gluten-free and easily adaptable for dairy-free diets.
Ingredients
- Crust:
- 1 ½ cups almond flour
- 2 tablespoons ground flax meal
- 2 tablespoons coconut sugar (divided)
- 2 tablespoons honey
- ½ teaspoon cinnamon
- 1 large egg
- 2 tablespoons butter, melted (or ghee/plant-based butter)
- Filling:
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup maple sugar or coconut palm sugar
- 3 tablespoons arrowroot flour
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips (dairy-free if needed)
- Topping:
- 1 ½ cups mini marshmallows (preferably without high-fructose corn syrup)
Instructions
- Prepare the Crust: Preheat oven to 300°F (150°C). Mix almond flour, flax meal, 1 tablespoon coconut sugar, honey, cinnamon, and egg. Spread thinly on a parchment-lined baking sheet and bake for 15–20 minutes until golden. Let cool.
- Pulse the cooled sheet mixture with the remaining coconut sugar and melted butter in a food processor until crumbly. Press into a 9-inch pie dish and bake at 350°F (175°C) for 10 minutes. Let cool completely.
- Make the Filling: In a saucepan, whisk together coconut milk, sugar, arrowroot, and salt. Bring to a boil while whisking. Remove from heat and stir in chocolate chips and vanilla until smooth. Pour into cooled crust. Refrigerate for at least 4 hours or overnight until set.
- Assemble the Pie: Once chilled, top with mini marshmallows in a circular pattern. Broil for 1–2 minutes until marshmallows are golden and toasted—watch closely.
- Let cool briefly and serve.
Notes
- Use crushed gluten-free graham crackers or chocolate cookies for a shortcut crust.
- Swap mini marshmallows with marshmallow fluff for a more even topping.
- For paleo version, use ghee and unprocessed ingredients.
- Add flaky sea salt on top for a sweet-salty balance.
- Tapioca starch or cornstarch can substitute for arrowroot.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 95mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
