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Gluten Free Smores Brownie Pie
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5 from 1 vote

Gluten Free S'mores Pie

Gluten Free S'mores Brownie Pie is a combination of a brownie and a pie. It is rich and delicious and has a Marshmallow and chocolate topping.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 484kcal
Author: Candi Elm

Ingredients

Crust

  • 1 1/2 cups of gluten free graham cracker crumbs
  • 5 Tablespoon melted butter
  • 1/4 cup sugar
  • 1/2 teaspoon salt

Brownie

  • 1/2 cup all purpose gluten free flour add additional 2 TB
  • 2 Tablespoon Gluten Free Flour
  • 1/8 teaspoon xanthan gum (if your flour doesn't have it)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup dutch processed unsweetened cocoa powder
  • 1 cup sugar
  • 8 Tablespoon unsalted butter , melted and cooled
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

Marshmallow Layer

  • 1 packet unflavored powdered gelatin 1 scant Tablespoon
  • 1/2 cup cool water 4 oz
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Chocolate Layer

  • 3 oz bittersweet chocolate chopped

Instructions

  • 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.

Notes

If you aren't gluten-free then just make this with all your usual ingredients.

Nutrition

Calories: 484kcal | Carbohydrates: 77g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 495mg | Potassium: 181mg | Fiber: 3g | Sugar: 62g | Vitamin A: 509IU | Calcium: 56mg | Iron: 5mg