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Gluten Free Smores Brownie Pie
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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.
Course Dessert
Cuisine American
Keyword brownies, gluten free, Pie
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10
Calories 445kcal
Author Candi Elm


  • Crust
  • 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 all purpose gluten free flour add additional 2 TB
  • 2 TB 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
  • 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
  • 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.


Serving: 1g | Calories: 445kcal | Carbohydrates: 66g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 445mg | Potassium: 157mg | Fiber: 2g | Sugar: 51g | Vitamin A: 485IU | Calcium: 61mg | Iron: 1.4mg