Saturday, June 30, 2012

Gluten Free Recipes: S'more Pie!


  • For the Crust
  • 1 1/3 cups gluten-free graham cracker crumbs
  • 4 Tablespoons butter, melted
  • 2 Tablespoons granulated sugar
  • For the Filling and Topping
  • 1 3.4 ounce box chocolate pudding* (prepared according to directions for pie filling) OR 2 cups homemade chocolate pudding, chilled
  • 1 1/2 cups (approximately) mini-marshmallows
  • *Or 1 3.9 box of instant pudding. If you like a generous amount of chocolate filling, make two boxes of pudding. However, you will have leftover pudding that doesn’t fit into the pie shell.


  1. Preheat oven to 350 degrees F.

  2. In a small bowl, combine the graham cracker crumbs, melted butter and sugar.

  3. Stir until the crumbs are damp and hold together.

  4. Transfer the crumbs to a 9-inch pie pan.

  5. Using the back of a spoon, press the crumbs into the bottom of the pan and up the sides.

  6. Bake for 10-12 minutes or until golden brown. Remove from the oven, place on a wire rack and allow to cool.

  7. Spoon the chilled pudding into the baked pie crust.

  8. Cover the top with mini-marshmallows.

  9. Preheat your broiler and toast the marshmallows under the broiler. Serve and enjoy. Store any leftover pie in the refrigerator.


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