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

  1. Preheat the oven to 350° F and grease pans with coconut oil.
  2. Add graham crackers, butter and sugar to a food processor.
  3. Pulse until the graham crackers have completely crumbled, about 2 minutes.
  4. Press the crust into the bottom and sides of each pan, then bake for 15 minutes.

FOR THE FILLING

  1. Add the coconut milk to a small pot and bring to a boil.
  2. Place the chocolate in a large bowl, then pour the hot coconut milk over the chocolate and allow to sit for 5 minutes.
  3. After 5 minutes, whisk together until smooth.
  4. Then, whisk in the eggs, vanilla extract and salt.
  5. Pour the chocolate filling into the cooled crust, then bake for 30 minutes at 350° F.
  6. Allow to cool for 10 minutes.

FOR THE TOPPINGS

  1. Add mini marshmallows to the top of each s’mores pie.
  2. Use a handheld blowtorch, or broil the pie for 2 minutes until the marshmallows are golden.
  3. Top with shaved chocolate and enjoy!

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