S'mores Pie
THM:S, Low-carb, Sugar free, Gluten/Peanut free // Overnight refrigeration suggested
Serves: 6 servings
  • 2 cups unsweetened almond milk
  • 4 egg yolks
  • 3 T cocoa powder
  • 5 tsp. THM Super Sweet Blend
  • 1 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.)
  • ¼ tsp. salt
  • 1 tsp. glucomannan
  • 1 T salted butter
  • 1½ tsp. vanilla extract
  • 4 fresh egg whites, chilled
  • ½ tsp. cream of tartar
  • ¼ tsp. caramel flavoring
  • ½ tsp. THM Super Sweet Blend or 1 tsp. Truvia, ground in coffee grinder
Caramel Layer:
  1. Make your pudding so it can start chilling. In a nonstick saucepan over medium heat, whisk the first 7 ingredients together, adding the glucomannan while whisking so it doesn't clump. Cook over medium heat until thickened, stirring often to prevent scorching and lumps. When the pudding is thickened, take off the burner and whisk in the butter and vanilla. Let cool on the counter, then transfer the pudding to the refrigerator to chill.
  2. Make your crust. In a bowl, combine the crust ingredients. Put the crust mixture into a 9-inch pie plate and use your hands to spread it out and up the sides of the pie plate. It reaches further than you think. Bake for 10 minutes at 350 degrees (leave the oven on for the meringue). Let cool, then put in the refrigerator to firm up.
  3. Make your meringue. Put all ingredients into a bowl and beat with a hand mixer until stiff peaks form. Put a sheet of parchment paper on a cookie sheet and trace the outline of a pie plate onto the paper. Spread the meringue within the circle so you have a pie-shaped disc of meringue. Bake at 350 degrees on the next-to-top oven rack for approximately 17 minutes. You want it to be nice and brown and crisp but not burnt (obviously). Let the meringue cool on the parchment paper and cookie sheet for 3 minutes, then transfer it to a paper towel-covered plate. This can be a little tricky. The best way is to just go very slowly and use a thin metal spatula to gently scrape between the meringue and parchment paper. Go all the way around the meringue in a circular fashion with your scraper, just scraping a little bit at a time, until the meringue is totally loosened from the parchment paper and can be picked up. Let the meringue cool completely on the paper towel-covered plate.
  4. Make your caramel. In a small nonstick saucepan, combine all the ingredients over medium-low heat. Stir constantly and reduce until the mixture is amber-colored and thick. Take off the heat and let cool on the counter.
  5. After the pudding and crust have refrigerated for an hour or more, spread the pudding into the crust. Top the pudding with the caramel layer, then the disc of meringue. Cover the pie with plastic wrap and refrigerate overnight for best results (so the meringue can soften up to a more marshmallowy texture). Yields 6 servings
If at any point the caramel separates from too high heat, just put it in a cold water bath and whisk it. It should come together when cool.
I always eat my s'mores with peanut butter, so I would suggest maybe adding some peanut butter to either the pudding or caramel if that sounds good to you. I realize that the majority of the world does not see peanut butter as an essential part of a s'more, so I tested this recipe the generic way.
Recipe updated 7/11/16
Recipe by Briana Thomas at https://www.briana-thomas.com/smores-pie-s/