Gluten-Free Tuesday: S'More Pie

Gluten-Free Tuesday

Delicious, no-compromise recipes for those who need to live a gluten-free lifestyle, but don't want it to taste like it.

Gluten-Free Tuesday: S'More Pie
  • Yield:8
  • Rated: 5.0

[Photographs: Elizabeth Barbone]

When the middle of August comes, I begin to think about pies. For some reason, saying goodbye to summer is a bit easier when I'm thinking about a slice of homemade apple pie. Thankfully, pie season isn't here just yet. (When it is, I'll cover how to make a wonderful gluten-free crust in this column.) Right now, I'm still enjoying summer. The warm days, camping—wait. That's a lie. I don't like camping. At all. Not even a little bit. But I do like the food! S'mores are almost good enough to send me running to the nearest campfire. Almost.

One year I wanted a fun way to bring s'mores to a party. I doubted the hostess would be pleased if I showed up with a bag of marshmallows, graham crackers and chocolate bars and asked if she would, kindly, set up a fire. So, I brought a s'more pie instead. My friends, a mix of folks who love to camp and those who don't, all agreed that the pie reminded them the classic campfire treat.

To make it, simply prepare a gluten-free graham cracker crust, fill it with chocolate pudding (homemade or boxed) and top with marshmallows. Since s'mores require toasted marshmallows, I put the pie under the broiler to toast them.

Is this pie a replacement for classic s'mores? No! Of course not. But it's fun—and tasty too. And, I think, a nice way to transition from summer to pie season.

About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every other Tuesday with a new gluten-free recipe for you. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.

Ingredients

  • For the Crust
  • 1 1/3 cups gluten-free graham cracker crumbs
  • 4 Tablespoons butter, melted
  • 2 Tablespoons granulated sugar
  • For the Filling and Topping
  • 1 3.4 ounce box chocolate pudding* (prepared according to directions for pie filling) OR 2 cups homemade chocolate pudding, chilled
  • 1 1/2 cups (approximately) mini-marshmallows
  • *Or 1 3.9 box of instant pudding. If you like a generous amount of chocolate filling, make two boxes of pudding. However, you will have leftover pudding that doesn’t fit into the pie shell.

Directions

  1. 1.

    Preheat oven to 350 degrees F.

  2. 2.

    In a small bowl, combine the graham cracker crumbs, melted butter and sugar.

  3. 3.

    Stir until the crumbs are damp and hold together.

  4. 4.

    Transfer the crumbs to a 9-inch pie pan.

  5. 5.

    Using the back of a spoon, press the crumbs into the bottom of the pan and up the sides.

  6. 6.

    Bake for 10-12 minutes or until golden brown. Remove from the oven, place on a wire rack and allow to cool.

  7. 7.

    Spoon the chilled pudding into the baked pie crust.

  8. 8.

    Cover the top with mini-marshmallows.

  9. 9.

    Preheat your broiler and toast the marshmallows under the broiler. Serve and enjoy. Store any leftover pie in the refrigerator.

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