This Paleo S’mores Pie is inspired by a similar dessert that I once had at a restaurant. I remember it completely blowing me away. Now, don’t get me wrong, I love sloppy traditional s’mores around a campfire. But this? This was elegant and sophisticated and absolutely delicious! So, upon adopting the paleo lifestyle, I decided that I must find a way to create this dessert that is more inclined to paleo ingredients. Alas, here it is…
Paleo S’mores Pie
Plan to use an 8 to 10 inch pie plate or individual ramekins for this dessert.
Layer 1: Graham Cracker Crust
- ½ recipe Paleo Graham Crackers, about 1 cup crumbled
- 2 tablespoons grass-fed butter or coconut oil
- Place Graham Crackers in a ziploc bag and lightly pound using a rolling pin until finely crushed. You can also do a fairly good job by placing the Graham Crackers in a bowl and crushing them with your fingers.
- Melt butter or coconut oil in your pie plate and spread evenly over the bottom.
- Sprinkle crumbs over the butter and press down with your fingers, creating an even layer in the bottom of the dish.
- Set aside.
Layer 2: Chocolate Custard
- 6 oz 70% to 80% dark chocolate
- 1 ½ cups pasture-raised cream or coconut milk
- 1 teaspoon vanilla
- Pinch of salt
- 3 egg yolks, room temperature
- Chop chocolate into small pieces and set aside.
- Heat cream in heavy pot over medium heat until it starts to simmer. Remove from heat and add the chocolate. Stir until smooth. Add salt and vanilla.
- Place egg yolks in the jar of a blender and process until their color begins to turn pale.
- Return chocolate mixture to heat and bring to a simmer.
- With the blender turned on, very gradually pour hot chocolate mixture into egg yolks and blend until the mixture starts to thicken. About a minute or so.
- Pour mixture over crumbs. Chill at least 1 hour.
Layer 3: Marshmallow Layer
- For this layer you are basically going to follow the same recipe as written here for Paleo Marshmallows. However, you don’t need to prepare the pan with the oil and tapioca flour because you will not need it. Also, be very careful to not overbeat the egg whites because you want the final mixture to be smooth enough to pour and stiff enough to stand up.
- As soon as you’ve made your marshmallow mixture, immediately pour ove
- r the top of the pie in a shapely, yet even layer. Because the marshmallow layer sets up very quickly, I try to pour the marshmallow mixture in such a way that I won’t need to spread it around using a spatula afterward. I do this by centering the mixing bowl over the top of the pie and pouring the mixture in one confident movement (scraping the sides of the bowl right at the end). It should pile onto itself and naturally spread to the edges of the pie on its own.
- Allow the pie to stand at room temperature for about an hour. Then, refrigerate for several hours until ready to serve.
- Remove from refrigerator and turn on your oven broiler and place rack in the center of your oven. You may also use a kitchen torch instead of the broiler for this next step if you prefer.
- Watching the entire time, place pie under the broiler and allow the marshmallow to brown slightly. This happens very quickly… surprisingly quickly, so be vigilant! If you accidentally over-brown this layer you can peel off the burnt parts and try again.