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A smore pie with a crumbly crust in a white dish, topped with toasted and untoasted marshmallows. A few slices are missing, and crumbs are scattered around the pie on a wooden surface.
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Smore Pie

Skip the campfire, and enjoy the rich, chocolatey flavors of your favorite summertime treat with this refreshing, no-bake smore pie recipe!
Prep Time20 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: smore pie, smore pie recipe
Servings: 12 servings
Calories: 534kcal
Author: Ansley Beutler

Equipment

1 Food Processor
1 Pot
1 Small Bowl
1 Kitchen Torch

Ingredients

For the crust

  • 2 boxes Simple Mills Honey & Cinnamon Sweet Thins finely crushed (or 1 ½ cup crushed graham crackers)
  • 1 tablespoon butter cold (use vegan if needed)

For the filling

  • 3 cup dark chocolate
  • 1 cup coconut cream make sure this is coconut cream, not milk
  • 1 tablespoon arrowroot starch or corn starch
  • 1 teaspoon vanilla extract

For the marshmallow top

  • 12 large marshmallows use vegan if needed
US Customary - Metric

Instructions

  • Prepare the crust. In a food processor, blend up the crackers until finely chopped. Then add the butter and slowly pulse until combined. The mixture will be sandy and coarse. Pour the crust into a 9-inch pie dish or tart pan and gently press it into the bottom and up the sides. I like to use the bottom of a ¼ cup measuring cup to do this. Set aside.
    2 boxes Simple Mills Honey & Cinnamon Sweet Thins, 1 tablespoon butter
  • Make the chocolate filling. In a pot, combine the dark chocolate and coconut cream. Heat the mixture over medium low heat until the chocolate is melted. Stir the filling occasionally until the coconut cream is fully disbursed into the chocolate and the mixture is thick and smooth. Remove the pot from the heat. Take a spoonful of the melted chocolate mixture and stir it into the arrowroot starch in a separate bowl. This helps to dissolve the starch and prevent little clumps. Stir in the arrowroot starch and vanilla extract until well combined.
    3 cup dark chocolate, 1 cup coconut cream, 1 tablespoon arrowroot starch, 1 teaspoon vanilla extract
  • Assemble and Chill. Pour the chocolate filling into the pie crust. Do your best not to spread it into the crust. Transfer the pie to the fridge and allow it to set for at least an hour.
  • Top and serve. Once the chocolate layer has set completely, slice the pie into pieces. Place a marshmallow on top of each slice and toast it with a kitchen torch. You can also toast the marshmallows over a gas stove or simply warm them up in the microwave for 10 seconds.
    12 large marshmallows

Notes

Storage : Store leftover pie covered in the fridge for up to 5 days. Or, cover it tightly with plastic wrap followed by aluminum foil, and freeze for up to 3 months. To serve, thaw in the fridge overnight. 

Nutrition

Serving: 1serving | Calories: 534kcal | Carbohydrates: 78g | Protein: 6g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 172mg | Potassium: 373mg | Fiber: 3g | Sugar: 48g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg