S'mores Pie

S'mores Pie

Crust

• 8-9 graham cracker sheets (1 sleeve)

• 4 Tbs dairy or non-dairy butter, melted
  

Filling

• 1/2 cup unsweetened cocoa powder

• 1/2 cup coconut flour

• 1 cup water (or less)

• 1 tsp vanilla extract

• 1/2 tsp salt

• 1/4 cup coconut oil, melted

• 1/2 cup brown sugar

• 1/4 cup tahini

• 1/4 cup peanut butter (or can sub for more peanut butter)

• 1/2 cup semi-sweet chocolate chips, melted
  

Toppings

• Marshmallows (small preferred or large ones cut in half)

• Roasted peanuts (optional)

• Shaved chocolate

• Extra graham crackers, ground
  

Directions

1. If you're making your own crust, start by using a food processor to pulse the graham crackers until ground, about 4-5 minutes. Add in the melted butter and pulse for another minute.

2. Preheat the oven to 350ºF, and evenly pack the crust into a 9-inch pie tin or springform pan. Once the oven is hot, bake for 10 minutes. Remove from the oven and cool completely.

3. In a mixer or food processor, combine the filling ingredients until smooth, adding the water gradually. The water will help thin the mixture, but you don't want it to be too liquid-y. If using a mixer, set the speed on high and whip some air in for about 4-5 minutes.

4. Pour the filling into the cool crust pan, and evenly distribute marshmallows into the filling on top. Place in the fridge and chill for 3-4 hours to fully set. Once set, toast the marshmallows with a torch and decorate with shaved chocolate, chopped roasted peanuts, and ground graham crackers.

5. Slice, serve, enjoy, and store leftovers in the fridge for up to 5 days.