Are you wanting to try a new pie but need one that is gluten free? We made this Gluten Free S’mores Brownie Pie for Pi day. I love desserts and I try to make some that are gluten free for our friends that have allergies. By the way, here is a gluten-free flour recipe if you need one.
Gluten Free S’mores Brownie Pie
March 14 is Pi day. So we make pies for my daughter’s math class to celebrate. Can you imagine what a classroom with 25 pies looks like? Heaven! So I offered to make a gluten free one since I know a lot of the kids have allergies and I like to try new pies.
What is Pi day you ask? I took this straight from the website: Pi Day is celebrated on March 14th (3/14) around the world. Pi (Greek letter “π”) is the symbol used in mathematics to represent a constant — the ratio of the circumference of a circle to its diameter — which is approximately 3.14159.
And don’t we just need a reason to celebrate and eat pie? Of course, we do.
This pie is part brownie and part pie. It starts with a gluten free graham cracker crust and filled with a brownie batter and top it off with marshmallow meringue and a bittersweet chocolate layer. What’s not to like?
I can’t wait for you to try it.
- 1 1/2 cups of gluten free graham cracker crumbs
- 5 TBs melted butter
- 1/4 cup sugar
- 1/2 ts salt
- 1/2 cup plus 2 TBs all purpose gluten free flour
- 1/8 ts xanthan gum (if your flour doesn't have it)
- 1/2 ts baking powder
- 1/4 ts baking soda
- 1/2 ts salt
- 1/3 cup dutch processed unsweetened cocoa powder
- 1 cup sugar
- 8 tb unsalted butter , melted and cooled
- 1 egg plus 1 yolk beaten
- 1/2 ts vanilla extract
- MARSHMALLOW LAYER
- 1 Packet 1 scant TB unflavored powdered gelatin
- 1/2 cup (4 oz) cool water
- 1 cup sugar
- 1/8 ts cream of tartar
- 1/2 ts pure vanilla extract
- 1/8 ts salt
- CHOCOLATE LAYER
- 3 oz bittersweet chocolate chopped
Preheat the oven to 350 degrees. Mix the first 4 ingredients in a bowl and then mold into pie pan and up the sides. Bake for 15 minutes.
Start mixing the brownie ingredients. My gluten free mix is in the link above. Or use your favorite mix. add all dry ingredients and then add butter, eggs and vanilla extract. Bake for 20 minutes.
When done, refrigerate or freeze until cool.
Start marshmallow layer. Take 2 oz of water and put in a bowl and sprinkle gelatin on top, let thicken. In heavy saucepan mix remaining water, sugar and cream of tartar. Use a candy thermometer and cook and stir until heat reaches 238 degrees. Add gelatin to stand mixer.
Remove the pan from the heat and pour along the side into the stand mixer with a whisk attachment. Add salt and vanilla. This takes about 5 minutes and you will need to mix until it is thick and sticks to the whisk when lifted not runny. It should be shiny also.
Spread on the brownie layer. Place in refrigerator 2 - 3 hours until firm. Then heat the chocolate in the microwave at 30 second intervals at 70 percent. Spread a thin layer on top of marshmallow. My suggestion is a THIN layer. This is a very rich dessert.
I was looking forward to trying it when my daughter got home today, but it was all gone. I thought with 25 pies there would be some leftovers. So I guess it was a hit.
What is your favorite gluten-free pie? Make sure to pin this Gluten Free Smore’s Brownie recipe on your favorite Gluten Free or Pie Board.
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