Here's a gluten-free S'mores Pie for celebrating summer in the dining room! The campfire favourite with a roasted marshmallow and a piece of chocolate sandwiched between two graham crackers is the inspiration for this more elegant, dressed-up dessert.
Jump to:
If you're looking for a summer dessert that's fun, casual, and a little bit elegant at the same time, this is the one for you! In fact, it's great throughout the year whenever you want to be reminded of summer! For more summer menu inspiration, you might like Gluten Free Summer Recipes.
This pie is free from dairy and all grains (not only the glutenous ones), so it's great for people with these specific food intolerances. It has three parts: crust, chocolate, and meringue.
Nutty, Grain Free Crust
Almond Flour vs. Almond Meal
Generally, I consider almond flour and almond meal to be interchangeable. Almond meal is often ground from raw almonds, while almond flour can be made from blanched, peeled almonds. The colour and texture can vary from one brand to another. Either will work fine in this recipe.
How to Shape the Almond Crust
The crust is super simple to buzz up in a food processor, but you can easily mix it together by hand, too. The easiest way I've found to press it into the bottom of the pan is with oiled fingers. When I tried to press it with a spoon or spatula, it kept lifting up and trying to stick to it. Keeping my fingers oiled with coconut oil allowed me to easily press the crumbs into the bottom and part way up the sides of the pan. Coconut oil is good for your skin, too!
Chocolate Layer
This is the easy layer of this pie. A layer of pure chocolate chips will melt nicely over a warm crust, much like the chocolate in a regular s'more. Choosing a good quality chocolate, as pure as possible, will make quite a difference here. Some "baking chips" don't melt very well.
Meringue Topping
Rather than using the highly processed marshmallows that would normally be found in a campfire s'more, we can use a meringue topping of beaten egg whites. It bakes in the oven until nicely golden and is less flammable than marshmallows.
S'mores Pie without Heavy Cream
Combine the almond flour, coconut sugar, cinnamon, and sea salt.
Mix in the coconut oil, but stop before it forms a ball.
With oiled fingers, press the crumb mixture into the bottom and a little up the sides of pan. Bake it for 10 minutes.
Spread out the chocolate chips over the warm crust. Return to oven for a minute to melt them.
Beat the meringues until it forms stiff, glossy peaks.
Spread the meringue over the chocolate layer. Pipe it on, if you'd like to be fancy!
Return the pie to the oven until the meringue becomes golden, like a roasted marshmallow.
More Summer Desserts You Might Like
Recipe
S'mores Pie
Equipment
- 9-inch (23 cm) springform pan
Ingredients
Crust
- 1 ½ cups (168 g) almond flour
- 2 tablespoons (24 g) coconut sugar (or raw cane sugar)
- 1 teaspoon (3 g) cinnamon
- ¼ teaspoon (1.5 g) fine sea salt
- ¼ cup (60 mL) coconut oil (or butter, of dairy isn't an issue)
Chocolate
- 1 cup (170 g) pure chocolate chips (dairy free, if necessary)
Meringue Topping
- 3 egg whites
- 1 teaspoon (5 mL) white vinegar
- 2 tablespoons (26 g) raw cane sugar
- 1 teaspoon (5 mL) vanilla extract
- 1 teaspoon (2.5 g) tapioca flour or starch
Instructions
Crust
- Preheat oven to 350°F (177° C).
- Combine almond flour, sugar, cinnamon, and salt in food processor.
- Add coconut oil and process until it is evenly distributed, but stop before it balls up.
- Oil your fingers and press the dough into the bottom and a little up the sides of an ungreased 9-inch (23 cm) springform pan.
- Bake for 10 minutes in preheated oven.
Chocolate
- Sprinkle the chocolate chips evenly over the hot crust and return it to the oven for 1 minute to melt the chocolate.
- Remove the pie, and reduce the oven temperature to 325°F (163°C).
Meringue Topping
- Beat the egg whites with vinegar until soft peaks form, about 1 minute.
- Add the sugar and beat until glossy and stiff, about 30 seconds more.
- Add the vanilla and tapioca starch, and beat about 30 seconds more.
- Spoon or pipe the meringue over the hot pie.
- Return it to the oven for 20 to 25 minutes, until the meringue has become nicely golden brown on the tips.
- Allow the pie to cool in the pan.
Leave a Reply