Votes: 1
Rating: 4
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S'mores Pie
Prep Time45minutes
Cook Time2hours
Servings: pieUnits:
Instructions
  1. Get the recipes for: Salted Hot Fudge Sauce: http://www.ohladycakes.com/how-to-make-salted-hot-fudge-sauce/ Two-Ingredient Chocolate Mouse: http://www.ohladycakes.com/two-ingredient-chocolate-mousse/
  2. Preheat oven to 325˚F. Line the bottom of an 8-9″ tart pan with parchment paper and grease with oil; set aside. Add the graham cracker crumbs and salt to a small mixing bowl then drizzle in the coconut oil and almond milk; mix until combined. Press the mixture between your fingers, if it sticks, you’re good to go. if not, add an additional tablespoon of almond milk – if the mixture didn’t stick before, it should now. Press the mixture into the bottom and up the sides of the prepared pan. Make sure you press firmly to pack the crumbs. Prick the bottom of the crust with a fork (about a dozen times) then place it on a small baking sheet. Bake at 325˚F for 10-12 minutes. Allow the pie crust to cool on a wire rack then pop it in the freezer for 30 minutes to chill through. Once chilled, pour in the chocolate mousse and chill in the refrigerator until it’s nice and firm; 1-2 hours.
  3. While the pie is chilling, make the marshmallow creme topping. Open the can of coconut milk then scoop the thick layer of cream off the top and into a mixing bowl; whip until smooth. Add the marshmallow creme (we used 1 full cup) and mix until combined. If you desire a fluffy topping, add a tablespoon or two of non-dairy milk and mix until smooth. Refrigerate the marshmallow creme topping until the chocolate mousse filling is set. Once set, spread the pie with the marshmallow creme and pop it back in the refrigerator until you’re ready to serve (it will keep for up to five days).
  4. When you’re ready to serve the pie, top with a handful of crushed graham crackers then drizzle with salted hot fudge sauce and (aquafaba) marshmallow creme. Add the shaved chocolate and more crushed graham crackers, if desired. Pie is stable at room temperature for up to four hours.
Notes
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
S'mores Pie
Prep Time45minutes
Cook Time2hours
Servings: pieUnits:
Instructions
  1. Get the recipes for: Salted Hot Fudge Sauce: http://www.ohladycakes.com/how-to-make-salted-hot-fudge-sauce/ Two-Ingredient Chocolate Mouse: http://www.ohladycakes.com/two-ingredient-chocolate-mousse/
  2. Preheat oven to 325˚F. Line the bottom of an 8-9″ tart pan with parchment paper and grease with oil; set aside. Add the graham cracker crumbs and salt to a small mixing bowl then drizzle in the coconut oil and almond milk; mix until combined. Press the mixture between your fingers, if it sticks, you’re good to go. if not, add an additional tablespoon of almond milk – if the mixture didn’t stick before, it should now. Press the mixture into the bottom and up the sides of the prepared pan. Make sure you press firmly to pack the crumbs. Prick the bottom of the crust with a fork (about a dozen times) then place it on a small baking sheet. Bake at 325˚F for 10-12 minutes. Allow the pie crust to cool on a wire rack then pop it in the freezer for 30 minutes to chill through. Once chilled, pour in the chocolate mousse and chill in the refrigerator until it’s nice and firm; 1-2 hours.
  3. While the pie is chilling, make the marshmallow creme topping. Open the can of coconut milk then scoop the thick layer of cream off the top and into a mixing bowl; whip until smooth. Add the marshmallow creme (we used 1 full cup) and mix until combined. If you desire a fluffy topping, add a tablespoon or two of non-dairy milk and mix until smooth. Refrigerate the marshmallow creme topping until the chocolate mousse filling is set. Once set, spread the pie with the marshmallow creme and pop it back in the refrigerator until you’re ready to serve (it will keep for up to five days).
  4. When you’re ready to serve the pie, top with a handful of crushed graham crackers then drizzle with salted hot fudge sauce and (aquafaba) marshmallow creme. Add the shaved chocolate and more crushed graham crackers, if desired. Pie is stable at room temperature for up to four hours.
Notes
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