Say Hello to Campfire S’mores Indoors
S’mores are a beloved campfire dessert and are very simple to put together. Have you ever wondered where this classic dessert originated? The first publication was Tramping and Trailing with the Girl Scouts by Loretta Scott Crew in 1927 (Food & Wine). Well, the good news is to make these s’mores pie graham cracker crust you don’t need a fire-pit and you don’t need to be a Girl Scout!
Most people can move forward with some store-bought staples, such as graham crackers. If you have allergies though, finding gluten-free versions or grain-free versions may be more difficult. We’ve got a homemade gluten, grain, and egg-free graham cracker base layered on with gooey, rich milk chocolate and charred sticky sweet marshmallows. Just one bite of this won’t be enough! We’ll be using this easy-to-put-together DIY flour to make the base.
When all else fails, make a crust from scratch
I took for granted being able to grab graham cracker pie crust from the local grocery store shelf. To make a crust that was grain AND egg-free? Yeah, okay. But here we are because life throws curveballs. I am not about to let my children not have classics in their lives! Check out the simple steps below for this s’mores pie using the tiger nut all-purpose DIY flour recipe:
- Cut the butter into small pieces. You can also use a pastry cutter instead to incorporate the butter later on and skip cutting the butter now.
- Combine the flour, brown sugar, cinnamon, baking soda, and salt in a large mixing bowl with a whisk or in a standing mixer bowl.
- Take either the small butter pieces or use the pastry cutter to press the butter into the dry ingredients in the large mixing bowl or standing mixer bowl until the flour becomes crumbly in texture.
- Mix the milk, honey (or maple syrup), and vanilla extract in a separate large measuring cup with a whisk.
- Add the wet ingredients to the butter and flour mixture and turn the stand mixer or regular mixer onto stir or a low setting. A soft dough should start to form. Shape the dough into a ball with your hands and scoop this out onto cling wrap and cover. Refrigerate dough for at least an hour.
- When the hour is up, preheat the oven to 350℉/177℃. While the oven preheats, grease a 9-inch circular pan. Press the dough into the bottom with your fingers, spreading from the center outward until the base of the pan is completely covered. Bake graham cracker crust for 11 minutes.
- Poke the crust with a toothpick to see if it comes out relatively clean. While it may seem soft, the crust will cool and further solidify. Allow the s’mores pie graham cracker crust to cool.
- Once cool, cover the crust with a layer of Hershey’s plain milk chocolate bars or chocolate of choice. Then layer on the marshmallows.
- Switch the oven to broil and bake the pie for another 3-5 minutes or until marshmallows begin to swell and char slightly on top. Allow the s’mores pie to cool slightly before serving!
We’re Here to Help With Your Questions
My graham cracker base seems soft after 11 minutes, do I have to cook it longer?
You might be tempted to put it back in the oven but it’s okay if it’s a little soft! It will likely become harder as it cools. If you overcook it, the base will be tough to break apart once cooled.
Are marshmallows naturally gluten-free?
No, which is why we suggested one that is in the ingredients below! Always read labels to ensure you’re not introducing an allergen into your batter.
Do you have to chill the graham cracker dough?
We highly recommend that you do this so that the dough has time to absorb the moisture and so that it’s easier to press dough into the pan and spread.
Can I line the pan with parchment paper?
Funny story here. We used parchment paper and accidentally lit our s’mores pie graham cracker crust on fire when we put it in the oven on broil. So the answer is please don’t.
S’mores Pie Graham Cracker Crust
Equipment
- Whisk
- Measuring Cup
- Pastry Cutter (optional)
Ingredients
Ingredients for Graham Cracker Crust:
- 1 Cup Tiger nut all-purpose DIY flour
- 1/4 Cup light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 TBS unsalted butter softened at room temperature
- 1 ½ TBS 2% milk
- 1/4 Cup 3 oz honey or maple syrup
- 1 tsp vanilla extract
Remaining Ingredients for s’mores:
- Hershey's plain chocolate bars or semi-dark chocolate chips or preferred chocolate of choice
- Kraft Jet Puffed mini marshmallows
Instructions
- Gather the ingredients for the graham cracker dough and cut the butter into small pieces. You can also use a pastry cutter instead to incorporate the butter later on and skip cutting the butter if you wish
- Combine the flour, brown sugar, cinnamon, baking soda, and salt in a large mixing bowl with a whisk or in a standing mixer bowl
- Take either the small butter pieces or use the pastry cutter to press the butter into the dry ingredients in the large mixing bowl or standing mixer bowl until the flour becomes crumbly in texture
- Combine the milk, honey or maple syrup, and vanilla extract in a separate large measuring cup with the whisk
- Add the wet ingredients to the butter and flour mixture and turn the stand mixer or regular mixer onto stir or a low setting. A soft dough should start to form
- Shape the dough into a ball with your hands and scoop this out onto cling wrap and cover.
- Refrigerate for at least an hour
- When the hour is up, preheat the oven to 350℉/177℃
- In a greased 9-inch circular pan (do not use parchment paper), press the dough into the bottom with your fingers, spreading from the center outward until the base of the pan is completely covered.
- Bake graham cracker crust for 11 minutes
- Poke the crust with a toothpick to see if it comes out relatively clean. While it may seem soft, allow the crust to cool and it will further solidify.
- Once cool, cover the crust with a layer of Hershey's plain milk chocolate bars or chocolate of choice
- Cover the chocolate layer completely with marshmallows
- Switch the oven to broil and bake on the top rack for another 3-5 minutes or until marshmallows begin to swell and char slightly on top. Allow the s'mores pie to cool slightly before serving!
Did you enjoy the s’mores pie graham cracker crust?
Let us know how your version comes out in the comments below!