This gluten-free s’mores pie is perfect for a Memorial Day or 4th of July. It is a super easy recipe that only needs 7 minutes of baking time for the graham cracker crust. I personally prefer a summer dessert that doesn’t heat up the kitchen too much and this one is perfect. If you prefer a traditional pie crust, here is my gluten-free pie crust recipe.
Gluten-Free Graham Cracker Crust
This 3-ingredient pie crust is so easy that you may never want to go back to rolling out pie dough again. Just graham cracker crumbs, butter and sugar (and a pinch of salt if you like). You can also substitute salty crackers for the graham cracker crumbs which makes for an AMAZING sweet and salty pie crust. Once I even used some leftover matzah when I was in a pinch and it worked really well. Some other options for cookies are vanilla wafers, chocolate wafers, animal crackers, and ginger snaps .
There are several good brands of gluten-free graham crackers including Schar and Kinnnikinnick (vegan). In some markets I have actually been able to find gluten-free graham cracker crumbs. But if you can’t find them either grind up the crackers in the food processor or put them in a zip top bag and go over it with a rolling pin. They should be fine crumbs. If there are too many chunks of cracker, the pie crust will not hold together as well.
S’mores Pie Filling
This s’mores pie is filled with a chocolate ganache. Ganache sounds so fancy but it’s really just melted chocolate and cream. The ganache layer is filled with whipped cream and is topped with fresh berries for a beautiful red, white and blue dessert. Light the marshmallows on fire for a fun and dramatic serving effect.
If you can find Marshmallow Fluff, you can use it in place of the whipped cream in the filling. You may need to heat it very briefly to make it easier to spread. It is a perfect dairy-free option and more in keeping with s’mores.
Gluten-Free S’mores Pie
- 2 c gluten-free graham cracker crumbs about 6-7 oz*
- 5 Tbsp melted butter
- 3 Tbsps sugar
S’mores Pie Filling
- 1/3 cup milk non-dairy subs are fine too
- 2 Tbsp butter
- 1 ½ c chocolate chips
- 4-5 ounces fresh raspberries
- 6 oz fresh blueberries
- 1 c whipped cream/topping
- 1 c mini marshmallows
- Make the pie crust
- Pre-heat the oven to 350°
- I used 3/4 of a box of Kinnikinnick S’moreables. Grind them to fine crumbs in the food processor. If you don’t have a food processor, put them in a zip top bag. Place a towel over the bag and roll over it with a rolling-pin.
- Transfer the crumbs to a bowl, stir in the sugar, then add the melted butter and stir well. It will not come together completely, that’s ok. Pour the mixture into an 8″ pie pan. Start at the middle and press the crumbs down level and then up the sides of the pan.
- Bake for 7 minutes, then set it aside to cool. Turn off the oven, baking is done!
- Make chocolate filling
- Place the chocolate chips into a mixing bowl.
- Heat the milk and butter over a medium flame until the butter is melted and the milk has begun to form tiny bubbles around the outside of the pot. Pour the milk over the chocolate chips and stir until it is smooth.
- Assemble the pie
- Pour the chocolate over the crust. Use a small metal or rubber spatula to spread the chocolate over the bottom of the crust. Sweep only from the center out. Do not spread back and forth with the spatula or you will pull the crust up. It does not have to be perfect.
- If the chocolate is still a little warm, let it sit for a few minutes to cool before the next step.
- Spread the whipped cream in the center to 1 inch from the edge of the pie.
- Place the raspberries around the outside of the circle of cream. Fill in the inside of the circle with the blueberries leaving some space in the middle for the mini marshmallows.
- Light the marshmallows on fire for a fun presentation when you serve.