S’mores Pie (Vegan)

S’mores Pie (Vegan) ∞ (Serves 10)

I’ve mentioned these vegan marshmallows (Dandies®) with you awhile back with my marshmallow cookie recipe found here. Honestly, it was super random for marshmallows to pop into my head, but maybe because summer is almost officially here, I thought of S’mores. The base for the chocolate layer in this recipe is my ever-popular chocolate peanut butter pudding pie recipe, which I typically make for my family on holidays. I swapped the peanut butter for marshmallows to create this S’mores Pie recipe.

A couple of takeaways…
-I’ve tried this recipe with both store-bought and homemade graham cracker crusts. Although making a graham cracker pie crust is super easy; I will admit that 9 times out of 10, when there is a pie to be made, I admittedly buy the store-bought. Since I was making s’mores and had graham crackers on hand, I made this recipe with both as a reference.
-I have not tried this yet, but you may be able to swap the aquafaba with water in this recipe. I say this because I don’t even typically have aquafaba on hand. However, I literally made mock tuna for lunch in a sandwich and since I was already brainstorming out this recipe, I reserved the liquid from the can of chickpeas. Aquafaba is the brine (liquid) from canned chickpeas (garbanzo beans), and in the vegan world is a replacement for egg whites. Typically uses can be as a binder or used in meringues.  

-You can make this recipe placing the marshmallow layer on the bottom or top (see notes in directions).

This pie is oh so decadent and silky smooth. Enjoy!

Ingredients:
Chocolate Pudding Layer
1 pkg (16oz) of Silken Tofu
1/2 cup Cocoa Powder
1 cup Sugar
2 teaspoon Vanilla Extract
1/2 teaspoon Apple Cider Vinegar

Marshmallow Layer
1 pkg (10oz) of Dandies® Marshmallows
3 Tbsp Aquafaba

Graham Cracker Crust
1 1/3 cup Crushed Graham Crackers
1/3 cup Sugar
1/3 cup vegan butter (Earth Balance)

Directions:
-Pre-heat oven to 375 degrees.
-Combine graham cracker crust ingredients in a food processor to combine. Add into 9-inch pie plate and press firmly on bottom and sides of dish.
(Note: If you don’t have a food processor, you may place the graham crackers in a ziplock bag and crush with a rolling pin or your hands. Once crumbled finely, combine the sugar and earth balance (slightly melted).
-Marshmallow layer: Combine marshmallows and chickpea brine (aquafaba) in a microwave safe dish. Microwave in 30 second increments, stirring between each cycle until you reach the desired consistency. I usually continue until it is smooth and fluffy.
-Chocolate layer: Combine all ingredients in a food processor and blend until smooth. You may also try this with a hand mixer. The key is to mix until silk smooth.
-Note: this next step is optional because you can place the marshmallow layer either on the top or bottom. This is completely up to your preference as I’ve tried both. If placed on the bottom, the marshmallow will fluff up the sides. If placing the marshmallows on top, I would slightly press down into the chocolate mixture before baking.
-Bake at 375 degrees for 30 minutes. Remove and let the pie cool before refrigerating. Best if chilled for minimum of 5 hours or overnight before serving.
-Reserve some of the marshmallows and graham crackers, if desired to decorate (optional).
-Enjoy!