Easy Mini Gluten-Free S'Mores Pies For Any Gathering

Do you know what's better than s'mores? Personal mini Gluten-Free S'Mores Pies that are a breeze to make and are always a hit!

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What's a S'mores Pie?

A s'mores pie is exactly what it sounds like, it's a pie that utilizes the basic components of the s'more itself. For our Easy Gluten-Free S'mores Pies, the graham crackers act as a base for each individual pie. Then there is the decadent chocolate filling, and finally the roasted marshmallows on top.

I can promise that this recipe is a breeze! In just an hour or less, you can have eight individual gluten-free s'mores pies! These desserts are the perfect sweet treat to serve up for a BBQ, children's sleepover, or just a fun summer's night.

Jump to:

• What's a S'mores Pie?
• Why You'll Love This
• Ingredients
• Substitutions & Variations
• Equipment
• Instructions
• Serving Suggestions
• Storage
• FAQ
• Related
• Pairing
• Easy Gluten-Free S'mores Pies

Why You'll Love This

Unlike our more traditional s'mores, these mini s'mores pies are less messy! Being a pie, it makes it easier to grab a utensil and dig in. Second, they have that classic s'mores taste, just with a crust. Who can beat that? You can have pre-made s'more pies ready in less than an hour.

Ingredients

Here is everything you will need and why for these mini gluten-free s'mores pies:

For the Crust

• Gluten-free graham crackers: The way we are incorporating the graham crackers are in the crust!
• Unsalted butter, melted & cooled: This will help bind all of the ingredients together to create the perfect crust dough.
• Cane sugar: To sweeten up the dough a tad!
• Xanthan gum: Without this, our crust will be flaky and won't stick together.

The Filling

• Coconut milk: This will help melt the chocolate to a smooth perfection!
• Dark chocolate: Arguably the star of the show! Our dark chocolate will be the perfect addition to the crackers and marshmallows.
• Eggs, room temperature: Eggs will help thicken the filling.
• Vanilla extract: To balance out and compliment the chocolate.
• Salt: The salt will elevate the chocolate in the most subtle way.

For the Top

• Mini marshmallows: The mini ones just make it more fun.

See recipe card below for a full list of ingredients and measurements!

Substitutions & Variations

Whether you're missing a few of the above ingredients, or just looking for simple modifications, check this out:

• Not a Dark Chocolate Fan?: Instead you can certainly trade in the dark for milk chocolate, or any of your preference of that matter.
• Toppings: You don't have to stop at the mini marshmallows. For example, adding some cookie bits in there would be divine.
• Make it Non-GF: If you don't have gluten-free graham crackers, feel free to use regular ones. If you do so, exclude the xanthan gum!

Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above. Please be mindful that if you replace or add any new ingredients not mentioned above that the recipe results may change.

Instructions

First, start by adding about 24 graham crackers to a food processor.

Second, add half a cup of cooled and melted unsalted butter.

Third, add a touch of xanthan gum and about two tablespoons of cane sugar. Pulse this mixture on high until the graham crackers have crumbled. Run a spatula along the edges about half way through.

After your crust is smooth, add about two large spoonfuls to the bottom of individual pie tin. Pat the crust into the bottom and sides of the pie tin.

Repeat this process with each pie tin, then place them on a large baking sheet. Bake the crust for 10-15 minutes, then allow the crust to cool for at least 10 minutes.

For the filling, start by boiling one can of coconut milk. Next, pour the hot milk over 10 oz. of dark chocolate in a heat-proof bowl. Allow the chocolate to sit for 5 minutes. Then, you're going to whisk in your eggs one at a time. This helps to thicken the filling! Add your vanilla extract and just a pinch of salt to balance the sweetness.

Once the pie crusts have cooled, pour your chocolate filling into each pie tin. Bake the s'mores pies for 30 minutes. You'll know the pies are done because the chocolate will be set (not moving) but shouldn't be cracked. Allow the pies to cool for about 10 minutes before finishing with roasted marshmallows.

Finishing Touches

After the pies have cooled, you're going to generously top the pies with mini marshmallows. To roast the marshmallows, you have two options:

1. Handheld Blow Torch: Only using a cooking or kitchen torch here. Gently torch the top of each pie until the marshmallows are golden.
2. Broil: Just top your pies with marshmallows, then stick them back in the oven to broil for 2 minutes.

Once the marshmallows are roasted, all that's left to do is top each pie with chocolate shavings and enjoy!

Hint: The key to this crust though is just a touch of xanthan gum. Xanthan gum acts as a binder in gluten-free baking.

Serving Suggestions

These gluten-free s'mores pies are fabulous just on their own! You can serve with a glass of milk on the side.

Storage

These are best consumed right after baking. Storing for later might result in consistencies that aren't right. For example, the marshmallows might get hard. However, if you are to store, I suggest storing in the refrigerator.

To re-heat, I highly suggest throwing back into the oven for a minute or two!

FAQ

Related

Here are some recipes that might peak your interest after this one:

Pairing

Looking for more than pies? Try these: