S’mores Pie

katefox3141

As the great Britney Spears once sang, “Gimme, gimme (s’)more…” Summer is here is all it’s sunburning glory, so I thought what better way to begrudgingly acknowledge its existence than with PIE. Specifically, one made with buttery graham cracker crust, silky chocolate filling, and toasty marshmallows on top. I may hate summer, but I can definitely cope by eating my way through it with traditional summer treats. I also might be a hot mess, but so are S’mores, so we go together quite well. Read up on the recipe below before making your very own s’mores pie.

Cause, ya know, the s’more, the merrier…

Recipe and Instructions

S'mores pie

  • Servings: 8
  • Difficulty: Beginner
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Buttery graham cracker crust, chocolate filling, and toasted marshmallows make for the perfect summer pie.

If not gluten free, use any kind of graham cracker crumbs for the crust. Recipe made with a whey-casein blend protein powder; vegan protein powder will likely need 1-2 TBS more milk added.

Ingredients

CRUST
*134 g (6 sheets) Pamela’s gluten free graham crackers
*24 g (2 TBS) granular sweetener (I used allulose; regular sugar also works fine)
*42 g (3 TBS) cold light butter

PIE FILLING
*120 g (1 cup) Quest chocolate milkshake protein powder
*30 g (1/4 c + 2 TBS) cocoa powder
*1.5 tsp vanilla extract
*3 eggs
*3/4 cup skim or fat free milk
*21 g (1.5 tbs) light butter, melted
*94 g (1/4 c + 2 TBS) unsweetened applesauce

TOPPING
*120 g mini marshmallows or large marshmallows cut in half

Directions

  1. Preheat oven to 350, and spray a 8-9″ pie pan with cooking spray.
  2. Dump the butter, 2 TBS allulose, and graham crackers in a food processor and grind until smooth.
  3. Place crust mix into prepared pan and smooth to the edges.
  4. Bake crust for 5-8 minutes, until golden and a little puffed.
  5. Let cool a bit on a cooling rack while you make the pie filling.
  6. Whisk protein powder and cocoa powder until blended.
  7. Add in the remaining filling ingredients, whisking just until everything comes together.
  8. Pour on top of crust and bake for 18 minutes; the center should still be jiggly, but edges set.
  9. Remove from oven and carefully top the pie with marshmallows.
  10. Place back into the oven and broil for 2-3 minutes, until marshmallows are as toasted as you prefer.
  11. Alternatively, bake pie for 20 minutes, top with marshmallows, then use a torch to toast.
  12. Let set in freezer for 2 hours or fridge for 4 hours before serving.
  13. Keep leftovers in fridge and enjoy!

Nutrition

Macros
8 servings
237 cal/29.5 c/7.4 f/13.1 p per slice
Don’t worry about burning calories in this heat, just burn marshmallows!

Life’s s’more fun with pie anyway.

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Published by katefox3141

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