These pies are perfect to make with kiddos during summertime!
PREP TIME: 15 minutes | COOK TIME: 45 minutes | YIELD AMOUNT: 8 servings
Ingredients:
FOR THE CRUST
- 3 c. graham crackers
- ½ c. unsalted butter, melted and cooled
- 2 tbsp. cane sugar
FOR THE FILLING
- 1½ c. coconut milk
- 10 oz. dark chocolate
- 3 large eggs, room temperature
- 1½ tsp. vanilla extract
- ½ tsp. salt
FOR THE TOPPINGS
- 3 c. mini marshmallows
Directions:
FOR THE CRUST
- Preheat the oven to 350° F and grease pans with coconut oil.
- Add graham crackers, butter and sugar to a food processor.
- Pulse until the graham crackers have completely crumbled, about 2 minutes.
- Press the crust into the bottom and sides of each pan, then bake for 15 minutes.
FOR THE FILLING
- Add the coconut milk to a small pot and bring to a boil.
- Place the chocolate in a large bowl, then pour the hot coconut milk over the chocolate and allow to sit for 5 minutes.
- After 5 minutes, whisk together until smooth.
- Then, whisk in the eggs, vanilla extract and salt.
- Pour the chocolate filling into the cooled crust, then bake for 30 minutes at 350° F.
- Allow to cool for 10 minutes.
FOR THE TOPPINGS
- Add mini marshmallows to the top of each s’mores pie.
- Use a handheld blowtorch, or broil the pie for 2 minutes until the marshmallows are golden.
- Top with shaved chocolate and enjoy!