I reimagined miniature s’mores as tiny gluten free pies with a crisp chocolate crust and molten marshmallow center, creating a playful Gluten Free Treats twist that surprised even me.

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I can’t resist these tiny Gluten Free S’mores Pies. I love how melted semisweet chocolate chips pool like dark little lakes under a roasted cluster of mini marshmallows, then you cut one and it strings and won’t let go.

They’re kind of reckless, a little messy, and somehow perfect when you want something that tastes special but doesn’t take forever. On a tight weeknight or when company drops in unannounced I pull these out, and everyone keeps asking where they came from.

If you like quick wins that feel indulgent look no further. Gluten Free Desserts Recipes

Ingredients

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Gluten free graham cracker crumbs: Crunchy base, gives fiber and carbs, gluten free so easier on some tummies.
Granulated sugar: Pure sweetness, mostly simple carbs, adds crunch when toasted, not nutritious.
Unsalted butter: Richer flavor and fat, supplies moisture, makes crust tender, adds calories though.
Semisweet chocolate chips: Bittersweet pop, provides some antioxidants, lots of sugar and fat, tastes dreamy.
Heavy cream: Gives silky ganache, high in fat and calories, keeps filling smooth and rich.
Vanilla extract (optional): Tiny bit boosts flavor, counts as aroma not nutrition, makes it taste homey.
Marshmallows: Pure sugar air puffs, add gooey sweetness and texture, melt and toast beautifully.

Ingredient Quantities

1 1/2 cups gluten free graham cracker crumbs (about 9 full sheets)

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted

1/4 teaspoon fine salt

8 ounces semisweet chocolate chips (about 1 1/3 cups)

1/2 cup heavy cream

1/2 teaspoon vanilla extract (optional)

24 mini marshmallows or 12 large marshmallows, halved

Nonstick cooking spray or extra butter for greasing pan (optional)

How to Make this

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1. Preheat oven to 350 F 175 C and grease a 12 cup muffin tin with nonstick spray or extra butter; this makes about 12 mini pies.

2. Put 1 1/2 cups gluten free graham cracker crumbs in a bowl or in a zip top bag and crush with a rolling pin until fine, then stir in 3 tablespoons granulated sugar 6 tablespoons melted unsalted butter and 1/4 teaspoon fine salt until mixture looks like wet sand.

3. Press about 2 tablespoons of the crumb mix firmly into the bottom and up the sides of each muffin cup using a measuring cup or the bottom of a glass so the crust holds together.

4. Bake crusts 8 to 10 minutes until set and slightly darker at the edges, remove from oven and cool on a rack for 5 minutes; if crusts shrink press them again while warm.

5. Put 8 ounces semisweet chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer with little bubbles at the edge but do not boil, then pour over the chips. Let sit 1 minute then stir until smooth and glossy, stir in 1/2 teaspoon vanilla extract if using.

6. Spoon the chocolate ganache into the cooled crusts, filling most of the way but leaving a little room for the marshmallow.

7. Top each mini pie with one mini marshmallow or a half of a large marshmallow cut side down, pressing gently so it touches the ganache.

8. Toast marshmallows with a kitchen torch until golden and puffed or place the tray on the top oven rack and broil for 20 to 45 seconds watching like a hawk so they don’t burn, then let pies cool 5 to 10 minutes so ganache firms a bit.

9. Run a small knife around each cup and lift pies out; serve warm or at room temperature. Leftovers keep covered at room temperature up to 2 days or in the fridge up to 4 days but you may want to warm them a bit before eating.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 12-cup muffin tin, greased with nonstick spray or extra butter
3. Mixing bowl or large zip-top bag for the graham crumbs
4. Rolling pin or heavy jar to crush the crumbs fine
5. Measuring cups and spoons
6. Straight-sided glass or 2-tablespoon measuring cup to press the crusts into the cups
7. Small saucepan and a heatproof bowl (or microwave-safe bowl) plus a rubber spatula or wooden spoon for the ganache
8. Kitchen torch or access to your oven broiler for toasting marshmallows
9. Wire cooling rack and a small sharp knife to run around cups and lift the mini pies out

FAQ

Q: Is this really gluten free? A: Yes, as long as you use certified gluten free graham cracker crumbs and check labels on the chocolate and marshmallows for cross contamination. Most marshmallows are fine but always double check, ok?

Q: Can I use regular graham crackers instead of gluten free ones? A: You can, but then it wont be gluten free. If thats not a problem go ahead, just crush them the same way and measure the crumbs to match the recipe.

Q: How do I get the marshmallows nicely toasted without a kitchen torch? A: Use your oven broiler. Put the assembled pie on the top rack, watch it closely and broil for 20 to 60 seconds until browned. Marshmallows go from perfect to burned really fast so dont walk away.

Q: How do I prevent a soggy crust? A: Press the crumbs firmly into the pan and bake the crust for a few minutes before adding the filling, that helps set it. Also pour the chocolate filling on warm but not piping hot so the crust doesnt get soggy from steam.

Q: Can I make this ahead or freeze it? A: Yes, you can make ahead and refrigerate up to 2 days. For longer storage freeze the whole pie wrapped well up to 1 month. Thaw in the fridge then broil the marshmallows right before serving for best texture.

Q: Any good swaps for dairy or different chocolate? A: Use coconut cream or a good non dairy cream substitute and dairy free chocolate chips for a dairy free version. You can also mix dark or milk chocolate with the semisweet to change the sweetness, just keep the total amount similar.

Gluten Free S’mores Pie Recipe Substitutions and Variations

Graham cracker crumbs: swap with 1 1/2 cups crushed gluten free cookies or 1 1/4 cups almond flour plus 2 tbsp sugar and an extra tbsp melted butter to help it bind, you’ll get a nuttier, denser crust.
Unsalted butter: use the same amount melted coconut oil or a dairy free stick margarine for a dairy free pie, refined coconut oil gives less coconut taste.
Heavy cream: replace 1:1 with canned full fat coconut cream (use the scoopable solids) to make the ganache dairy free, or use 1/2 cup evaporated milk for a slightly lighter ganache.
Marshmallows: use vegan marshmallows (like Dandies) or spread marshmallow fluff on top and broil briefly, they wont char exactly like classic marshmallows but they get gooey and delicious.

Pro Tips

– Pack the crust really tight and then chill the whole tray for 10 minutes before baking if you can. It’ll help keep the crust from shrinking away from the sides and falling apart when you lift the pies out, but if they do pull in, press them back while theyre still warm.

– Warm the bowl and heat the cream just to the point where little bubbles form at the edge, dont boil it. Let the hot cream sit on the chips a full minute before stirring, and if the ganache seems too thick or grainy add a teaspoon or two of extra warm cream or a splash of corn syrup and whisk until smooth.

– Toast the marshmallows with a kitchen torch for the best control, moving the flame in small circles so they brown evenly. If you must broil, put the tray on the top rack and watch every second, and cool the pies a minute before torching or broiling so the ganache doesnt run everywhere.

– For best texture leave leftovers at room temp up to 48 hours so the marshmallow stays soft, refrigerate only if you need longer storage. To revive chilled pies warm them briefly in a 300 F oven for 5 to 7 minutes or nuke single servings in 8 to 12 second bursts so the ganache loosens and the marshmallow puffs back up.