The summer just calls for a new dessert inspired by the classic s’mores combination. Last year I did these Blondie S’mores Brownies, which has been a big hit. And so this year I decided to move onto a pie, since you can’t go wrong with either one!
The almond flour and coconut sugar come together in the crust that tastes remarkably like a traditional graham cracker crust. Then a silky smooth chocolate filling is poured in and chilled.
Finally, there’s 2 options for the topping:
First up you can top this pie with marshmallows of your choice and use a kitchen torch to evenly brown them.
Or if you’re like me, and would have to make a special effort to track down natural marshmallows, (or make my own) you can make the Honeyed Marshmallow Meringue listed in the recipe.
For the crust you want to add just enough melted butter/ghee to create a crumbly texture.
But not so crumbly it won’t hold together when pressed into a pie pan, (as in the above photo).
Tip #1: To keep the chocolate pudding from forming a ‘skin’ on the top as it cools, you’ll want to cover it as it chills. The best way I’ve found to do this is to lightly oil a piece of plastic wrap, then lay it right on the face of the pie, and chill until set. You don’t want to skip the oil, otherwise it will stick terribly to the top of the pie.
Tip #2: If you’re making the meringue, you want to remove the pie from the refrigerator around 45 minutes before you place it under the broiler. This way the edges of the pie plate have time to warm up a bit, and it’s not such a shock from fridge to broiler, which can cause some dishes to break. Also definitely use a tempered glass like Pyrex. Pottery pie plates are always more delicate, and I wouldn’t trust them under a broiler. But you can also just use a kitchen torch rather than the broiler if you have one.
Once the meringue or marshmallows are toasted, this pie is best eaten right away while the topping is still crispy and browned. Also the pudding is starting to soften on the edges, and is even more decadent.Print
The all American classic in pie form!
1 1/2 cups fine almond flour
1/4 cup blonde coconut sugar
6 Tablespoons melted ghee, or salted butter
1/3 cup maple syrup
3 Tablespoons tapioca starch
1/3 cup cocoa powder
pinch of sea salt
1 – 13.5 oz can coconut milk
1 Tablespoon vanilla extract
2 ounces sea salt chocolate, see notes
Honeyed Marshmallow Meringue:
2 egg whites
3 Tablespoons honey
1/4 Teaspoon cream of tartar
Optional 2nd Topping:
For the crust mix together the almond flour and coconut sugar until no lumps remain. Add the melted ghee/butter and mix until the mixture is sandy and starting to clump. Press the crust into a 9″ pie plate. Use a tempered glass pie plate if you’re making the meringue since it will need to go under the broiler. Refrigerate the crust while you make the pudding.
To make the pudding, in a medium sized saucepan, whisk together the maple syrup, tapioca starch, cocoa powder, and pinch of salt until there are no more lumps. Add the coconut milk and whisk again to combine. Cook the pudding over medium high heat stirring constantly until it comes to a simmer. When it’s simmering and the pudding has thickened, remove it from the heat. Then stir in the vanilla extract and chocolate. Stir just until the chocolate melts and is combined.
Pour the pudding into the prepared crust. To cover the pudding, I like to lightly oil a piece of plastic wrap and place it directly on the face of the pie so it doesn’t create a ‘skin’ as it cools. Refrigerate the pie until the filling is set, 4-6 hours. You can prepare the pie 1 day ahead at this point, but remove the pie from the refrigerator 45 minutes before broiling the meringue.
To make the honeyed marshmallow meringue, whisk the egg whites and honey together in a double boiler set over simmering water until they reach 145ºF and are frothy. Then place the egg white/honey mixture into a stand mixer, add the cream of tartar, and beat until the meringue is glossy and holds a stiff peak. Spread the meringue evenly over the pie, using the spatula to make mini peaks.
Preheat the broiler on the low setting, and lower the oven rack 1 down from the middle position. Broil the pie watching constantly until browned, about 3 minutes. It happens so fast, it’s best not to walk away. You can also toast the meringue with a kitchen torch. Or for the second optional topping, you can cover the surface of the pie with marshmallows. Then use a kitchen torch to brown them.
Serve the pie immediately!
My favorite chocolate to use in this pie is the sea salt chocolate from Alter Eco. However any 70% dark chocolate you like will be fine, just adjust the salt in the pudding to taste.
Keywords: Paleo, Gluten Free, Grain Free, S’mores