S’mores Pie

Baking is typically a little more challenging for me.  I love the preciseness required, and how it’s one big science experiment, but somehow it usually takes me a few tries before I make something that tastes like it was intended.  This S’mores Pie however, is one of the few things I’ve made that was good on the first try. The hardest part was figuring out a gluten-free and soy-free alternative for the graham cracker crust – by the way, Honey Nut Cheerios ftw!

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S’mores Pie

adapted from Pure & Beautiful Vegan Cooking

CRUST

1 1/4 cup Honey Nut Cheerios, finely ground in a food processor

2 tbsp semisweet vegan chocolate chips

1 tbsp vegan stick butter

3 tbsp canned, full fat coconut milk*

2 mejdool dates, pitted and chopped

1/4 tsp salt

FILLING

2 cups semisweet vegan chocolate chips

2 tbsp vegan stick butter

1 1/4 canned, full fat coconut milk (about 2 cans)

1 1/2 tbsp instant freeze-dried coffee (optional)**

1/4 tsp sat

1 tbsp agar agar flakes***

15-20 vegan marshmallows, halved

DIRECTIONS

Place the honey nut Cheerios in a food processor until very finely ground.  You need 1 1/4 cup of the Cheerios ground up, so you may need more to yield this amount.

Put the 2 tbsp chocolate chips and 1 tbsp butter in a small microwave safe bowl and zap for 30 seconds on high.  Remove from microwave, and whisk together until the chocolate is melted and smooth. Add to the food processor along with the remaining crust ingredients until the dates are incorporated and very well combined.

Transfer the dough to a 9-inch tart pan with a removable base coated with a nonstick cooking spray/lightly greased (or springform pan will also work).  Press with your fingers to form the crust until it evenly coats the base and sides of the pan.  Place in fridge.

Place all of the filling ingredients into a small saucepan and heat over medium-low just until the chocolate chips are melted.  Take crust out of the fridge and pour into the crust and place back into the fridge on an even surface.

While the pie chills, slice the marshmallows in half, then arrange on top of the pie. (Don’t worry, the marshmallows won’t sink).  Place the top rack in the oven at its highest setting and place the pie on the rack.  Broil (not bake!) until the marshmallows are golden brown to ensure they don’t burn.  (We have a separate broiler drawer, and this process took less than 1 minute).  Alternatively, you can use a torch if you’re super fancy.

Remove from the oven and place in the fridge.  The pie won’t be warm at all, although the marshmallow is toasted.  Cover loosely with plastic wrap and allow to chill for at least 3 hours prior to serving.  Keep refrigerated.

NOTES 

*Place canned coconut milk in the fridge the night before so the cream can separate from the liquid.  To yield 1 1/4 cup, you’ll need the cream, carefully removed, from about 2-3 cans. I’ve researched that Thai Kitchen and Trader Joe’s have the best canned coconut milk to yield the best results. Canned coconut cream is also an option and has more cream:liquid ratio. 

**Since this is a no-bake pie, I omitted the coffee to make it kid-friendly. 

***This is the first time I’ve used this ingredient. It’s what makes the pie set, to have an almost fudge like texture. It looks like a cornstarch slurry would also work to thicken this too, but I haven’t tried it yet. 

 

 

 

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