S’Mores Pie


I seem to be on a bit of a marshmallow kick lately. To be fair I’ve been mulling over this pie for awhile, before I made the marshmallow caramel popcorn, ever since the cold weather set in and I realized that it was the end of bonfire season. At least, the end for those of us who live in the city and need to be at a cottage for a good bonfire. This pie is a mish mash of things and it certainly isn’t perfect. Next time I make it? Wayyyy more marshmallows, perhaps mini marshmallows . . . you all can try it and report back. Which is better more big marshmallows? Or little marshmallows everywhere?


Oh delicious toasted marshmallows. How did I toast these marshmallows you may ask. Well I looked into what was the safest way to toast a marshmallow. If you happen to be ever so fancy and own a culinary blowtorch, I bow down to you. You have way cooler kitchen gadgets than I. No what I did is I lit a beeswax candle, I skewered my marshmallows and I toasted them over that candle. I will emphasize the importance of using a natural beeswax candle. Toasting a marshmallow over a paraffin candle or even a soy candle is not a good idea. Definitely do not toast marshmallows over any kind of scented candle. You could get really sick from eating them. In general paraffin candles aren’t great for people with asthma because of what is released in the air, so beeswax or 100% pure soy are my preferred kinds. Sorry for the candle tangent, the main point is you can have toasted marshmallows all year round with beeswax candles! Just be careful not to let them burn!


Another little lesson from me to you about this pie, toast your marshmallows before you make your mousse filling. That way when you pour that hot filling into the prepared crust you can immediately start popping in your marshmallows allowing the bottom halves to melt into the mousse. The center marshmallow melted in, by the time I got around to toasting and placing the others, the mousse was starting to cool and the marshmallows were bobbing up to the top of the filling like a buoy in an ocean of chocolate.


Speaking of chocolate, this chocolate mousse is incredibly decadent. It’s very rich and silky, for serious chocolate lovers only.  Needless to say this pie did not last very long, I gave some away to friends and saved some for myself. So much deliciousness!


Another helpful hint, make sure that you really, really crush up the graham cracker crumbs before making your pie crust. Otherwise, it won’t hold up quite as well as you would want. You should put graham crackers in the blender or food processor to make sure they are practically powder. I decided to throw the graham crackers in a zip lock bag and bang them on the table and crush them by hand. While therapeutic not as effective. The crust stuck together fine except for the top bit which crumbled off when the pie was cut. Delicious none the less, just not quite as presentable.


It is now officially time to start getting excited for Christmas. So, you can expect many holiday themed recipes to come, but for the time being let’s just enjoy this last throwback to summer bonfires. Oh S’mores, how wonderful you are. And how delicious you are in pie form. Also, perhaps most importantly, full disclaimer that this is a pie that has to chill. That means you need to toss the whole thing in the fridge for 8 hours to overnight before you can eat it. I know. Life’s not fair. So don’t make this unless you can handle the waiting!

Graham Cracker Crust

  • 1 1/2 cups graham cracker crums
  • 1/4 cup vegan margarine


Set the oven to 350 and grease a pie tin.

In a food processor pulse together the graham cracker crumbs and margarine until combined.

Press the crust into the prepared pie plate and bake for 10min.

Roasted Marshmallows

  • As many or as few as you want!

Over a beeswax candle, toast the marshmallows.

Chocolate Mousse (from Chloe’s Vegan Desserts)

  • 1/4 cup soy milk
  • 1/4 cup cornstarch
  • 1 can coconut milk
  • 1/2 cup sugar
  • 1/8tsp salt
  • 1 cup semi-sweet chocolate chips


In a bowl whisk together the soy milk and cornstarch. In a saucepan on the stovetop heat up the coconut milk, sugar and salt and stir to combine. Reduce heat to low after it comes to a boil and whisk in the chocolate chips. Increase the heat and whisk in the soymilk and cornstarch mixture. Continually stir until it creates a pudding like consistency.


Pour the mousse into the prepared pie crust. Gently push the toasted marshmallows into the mousse. Chill in the fridge for 8 hours to overnight.


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