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.
And then, there’s 2 options for the topping:
Now let’s jump in and my my Paleo S’mores Pudding Pie!
For the crust you want to add just enough melted butter/ghee to create a crumbly texture. 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. But not so crumbly it won’t hold together when pressed into a pie pan, (as in the above photo).
More summer dessert inspiration:
Easiest Chocolate Avocado Mousse with BerriesGrain Free Flag CakeMom’s No Bake Cheesecake with Cherry SauceGluten Free/Paleo Strawberry ShortcakeCookie Dough Ice Cream SandwichesNatural Funfetti Cupcakes with Strawberry ButtercreamThe Ultimate Paleo Lemon BarsNo Bake Blackberry Caramel Cheesecake (Paleo & Vegan)Rainbow Cheesecake Fruit PizzaSalted Caramel Ice Cream Tart
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. 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. 5 from 7 reviews 1 1/2 cups fine almond flour 1/4 cup blonde coconut sugar 6 Tablespoons melted ghee, or salted butter Chocolate Pudding: 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 instead of the meringue: Marshmallows 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!
