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Gluten-Free Vegan S'mores Pie

Gluten-Free Vegan S’mores Pie


Ingredients

Crust Ingredients:

  • 1 pack (12.3oz) JK Gourmet’s Pie & Tart Crust Mix {see notes above for alternatives}
  • 8 tbsp non-dairy butter {I used Earth Balance}, softened

Chocolate Layer:

  • 1 ½ cups almond butter
  • ½ cup cocoa powder
  • ⅓ cup liquid sweetener of your choice {I used maple syrup}
  • 6 tbsp non-dairy milk {I used coconut milk}
  • 3 tbsp non-dairy butter
  • 1 tbsp pure vanilla extract
  • ¼ tsp salt
  • 1 pack of large vegan marshmallows {I used Dandies}

Instructions

  1. Preheat oven to 350F. Butter a pie dish and set aside.
  2. Place pie crust ingredients into a large mixing bowl and mix thoroughly together by hand until mixture is soft and crumbly. Lump into a ball. Roll out dough on a cutting board in between 2 sheets of parchment paper until it’s about ¼” thick. Transfer the rolled out dough {while still on the cutting board} into the fridge and refrigerate for 10 minutes. Once chilled, remove the crust from the fridge and transfer onto the pie plate. Fix any rips or tears and shape into a pie crust. Poke holes throughout the base using a fork to prevent crust from bubbling up. Bake in the oven for approximately 25-30 minutes, until the edges are golden and the crust feels firm and lightly bouncy to the touch. Set aside to cool. Keep the oven running and switch it to the broil setting.
  3. Place all filling ingredients, except for marshmallows, into a food processor and process until the mixture is smooth and combined. Transfer contents into the pie plate and spread mixture evenly over the crust.
  4. Cut the marshmallows in half {using kitchen shears} length-wise and lay them around on top of the chocolate mixture.
  5. Note: you don’t have to cut them, so if you prefer more marshmallow on top, leave them whole. You’ll need more vegan marshmallows that way, and it’ll also make the top look a bit more puffy, which is why I decided to cut mine in half.
  6. Return the pie onto the top rack in the oven and broil FOR 1 MINUTE! You have to really watch it at this point because the marshmallows will melt and darken really fast — you don’t want to burn them. So broil just enough to get a nice dark edging and a bit of a “fire-roasted” look on the marshmallows. Remove from oven. Cool off to room temperature and then place in the fridge to cool off for at least a few hours {or not — see my notes above ;) }.
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