Toasted meringue on top of a S'mores Pie.

Celebrate Pi Day With (Gluten Free) S'mores Pie!

Welcome to our Pi Day celebration with a twist! As we commemorate the mathematical constant π, we're taking a delicious detour into the realm of sweet indulgence with our Gluten-Free S'mores Pie. 

Picture this: a luscious combination of flavors and textures that transport you back to cozy campfire nights under a starry sky. But here's the kicker – it's all gluten-free! Say goodbye to FOMO and hello to a dessert that everyone can enjoy, regardless of dietary restrictions. This irresistible pie boasts a foundation of crumbly, buttery graham cracker crust, providing the perfect contrast to the smooth, decadent layer of chocolate ganache that follows. And just when you thought it couldn't get any better, we top it all off with billowy peaks of toasted French meringue, adding a touch of elegance and a hint of nostalgia. 

So, whether you're a seasoned baker or a novice in the kitchen, join us as we embark on a culinary journey to celebrate Pi Day in the sweetest way possible. With each slice of this pie, we're not just savoring a delicious treat – we're embracing the joy of sharing, the thrill of discovery, and the magic of turning simple ingredients into moments of pure bliss. So, grab your apron, sharpen your knives, and let's dive into the world of Gluten-Free S'mores Pie – because on Pi Day, every bite is a celebration of both math and merriment!

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Gluten Free S'mores Pie

Jordan

Servings

8

Prep Time

30 minutes

Cook Time

10 minutes

Cuisine

American

Category

Dessert

Let me be really honest you guys... I do not bake. I am actually known for creating quite terrible desserts, BUT this pie could not have come out better! I was so impressed with the way it set up and held together. I fully expected it to melt onto my plate, but it was perfectly airy and fluffy! I made this gluten free for my husband, but you can definitely use normal graham crackers in this recipe!

Gluten Free S'mores Pie

Ingredients

    Pie Crust

    • 230g Schar gluten free graham crackers, crumbled
    • 85g White Sugar
    • 113g unsalted butter

    Chocolate Ganache Filling

    • 283g dark or semi sweet chocolate
    • 300g heavy cream
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon flaky sea salt if you don't have flaky sea salt, add a pinch of fine sea salt or just skip the salt

    French Meringue

    • 4 large egg whites
    • 220g granulated sugar
    • ½ tsp fine sea salt
    • 2tsps pure vanilla extract

    Directions

    1. Preheat the oven to 350ºF and grease your pie plate.

    2. Grind the graham crackers in a food processor until they are fine crumbs. Mix white sugar into the graham cracker crumbs. Melt the butter, stir it into the crumbs. Press the wet crumb mix on the bottom of and up the sides of a 9 inch round pie pan in an even layer. Bake the crust for 10 minutes then allow to chill completely before making the ganache.

    For The Filling

    1. Heat the heavy cream in a pot on medium, for just a few minutes, until it bubbles on the sides and is steaming - don’t let it boil. Place your chocolate in a heatproof bowl. Pour heated heavy cream over the chocolate and stir briefly then let it set for about 5 minutes. After five minutes, stir until smooth - this will take at least a full minute but don’t stop, the movement helps the chocolate melt correctly. Once smooth, add the vanilla and sea salt then pour into the chilled crust. Chill ganache for at least an hour.

    For The Meringue

    1. In the bowl of a stand mixer fitted with the whisk attachment, begin whipping the egg whites slowly, and once frothy, slowly pour in the sugar- very slowly to let the granules dissolve before adding too much at once. Once the sugar is all in, add the vanilla and salt. Whip until stiff peaks; when you can turn the whisk upside down and it holds shape.

    2. Dollop the meringue over the ganache then place in the fridge to chill. After about 30 minutes, torch the top with a kitchen torch or place it under the broiler in the oven for a minute, until just browned on top.

    3. For clean slices, warm a knife under hot water then dry it and cut.
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