Mini S’mores Pie

S’mores Pie

On this episode of Vegan Meringue Adventures: Mini S’mores Pies! After making Lemon Meringue Pie and Vegan Lucky Charms, S’mores Pie was next on my list. These mini pies have a soft graham cracker crust, a chocolate filling somewhere between pudding and ganache, and toasted marshmallow fluff.

Mini S'mores Pie

The recipe is really a group effort and a combination of tried-and-true recipes. I used the Marshmallow Fluff from Seitan is My Motor and the graham cracker dough from my first book, The Vegan Cookie Connoisseur. Using the graham cracker dough rather than crumbs makes this crust crisp and crunchy on the edges, and soft and chewy throughout.

Vegan S'mores Pie

Get the recipe:

Mini S’mores Pies with Graham Cracker Crust
Prep time
Cook time
Total time
Mini pudding pies with graham cracker crust, topped with toasted vegan marshmallow
Recipe type: Dessert
Cuisine: Vegan, Vegetarian, Egg-Free, Dairy-Free
Serves: 1 dozen
Crust (adapted from The Vegan Cookie Connoisseur):
  • 3/4 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup rye flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup margarine
  • 3 tablespoons agave nectar or maple syrup
  • 2 tablespoons dark molasses
  • 1/4 cup non-dairy milk, 1 tablespoon reserved
  • 1 teaspoon vanilla extract
Filling (adapted from a King Arthur recipe):
  • 2 tablespoons margarine
  • 3/4 cup chocolate chips
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 1/2 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1 1/2 cups non-dairy milk
  • Vegan Marshmallow Fluff (I used Seitan is My Motor's recipe)
For the crust:
  1. In a large food processor, combine the flours, sugar, baking powder and soda, cinnamon, and salt. No need to sift.
  2. Pulse until combined. Add the margarine and continue pulsing the food processor until the mixture looks like small pebbles.
  3. Add the agave or maple syrup, molasses, non-dairy milk, and vanilla extract. Process on medium until the mixture collects into a ball of dough.
  4. Add the remaining tablespoon of non-dairy milk, if necessary.
  5. Wrap the dough in plastic wrap and chill in the fridge for 2 hours.
  6. Preheat oven to 375°F, then line a cupcake pan with cupcake liners.
  7. Take golf ball-sized pieces of dough and roll into 3 to 4-inch circles. Press into the cupcake liners, crimping the edges if desired. Repeat with all of the dough.
  8. Bake the crust 10-11 minutes, then let cool.
  9. Use leftover dough to make graham crackers to garnish the pies, using a knife or cookie cutters. Bake on a parchment-lined cookie sheet for 12-15 minutes until crisp.
For the filling:
  1. Put the margarine, chocolate, and vanilla in a medium-sized bowl. Set aside.
  2. Combine the remaining ingredients in a saucepan and mix thoroughly.
  3. Place over medium heat and whisk frequently until it thickens like pudding, 6-8 minutes.
  4. Pour this mixture over the margarine, chocolate, and vanilla and stir until thoroughly mixed.
  5. Pour the filling in the pie crusts, then let cool.
  1. Pipe marshmallow fluff atop each pie. Finally, using a culinary torch or your oven’s broiler (for a few minutes, keeping an eye on the pies), toast the marshmallow topping.
  2. Or do what I did and risk burning your fingers by holding the pies over a flame on your stovetop. I haven’t used the broiler in this apartment yet and it looked kind of dusty. I didn’t want to start a fire, okay?
  3. Garnish with chocolate, graham crackers, marshmallows, graham cracker crumbs, or anything you’d like.
I made half of the Marshmallow Fluff recipe and it was the perfect amount for these pies. You can make the full recipe, of course, and have leftovers!

The crust is adapted from The Vegan Cookie Connoisseur, the filling is adapted from a King Arthur recipe, and I used Seitan is My Motor‘s Marshmallow Fluff recipe.

Vegan Mini S'mores Pies

P.S. This is what happens when you do a food shoot near a cat who is apparently very interested in pie. She hid behind curtains and furniture and jumped out to try and swipe a pie when I wasn’t looking. FYI, she didn’t eat the chocolate or anything else harmful.

Kelly Peloza is the blogger and photographer at Seitan Beats Your Meat, and the author of two vegan cookbooks: The Vegan Cookie Connoisseur, and Cheers to Vegan Sweets.

She lives in Chicago and runs a photography business called Kelly Peloza Photo.

6 Replies to “Mini S’mores Pie”

  1. The Holistic Herbivore says: Reply

    These look so decadent! I cant wait to make these! Adorable pics!

  2. […] use this photo of Mini S’mores Pies to promote your own cupcake pies without permission? “But I gave you credit” is not an […]

  3. […] Get the recipe on Seitan Beats Your Meat. […]

  4. What can I use as a substitute for rye flour? These look delish

    1. You can use more whole wheat pastry flour, or whole wheat flour. The rye flour is there to add a slightly coarser texture to the graham cracker dough, so any flour with a little texture is good.

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