Decadent S'mores Pudding Pie

This decadent Paleo S'mores Pudding Pie combines the nostalgic flavors of campfire s'mores with a guilt-free approach that satisfies even the most intense chocolate cravings. The rich chocolate pudding nestled in a buttery almond flour crust topped with a billowy honeyed marshmallow meringue creates an irresistible dessert experience that maintains paleo integrity.

I first created this recipe when my family was transitioning to cleaner eating but struggling with dessert options. This pie became our Friday night tradition and even convinced my most skeptical relatives that paleo desserts could be indulgent and satisfying.

Ingredients

• Almond flour: Forms the perfect grain free crust base with a naturally subtle sweetness
• Coconut sugar: Provides caramel notes without refined sugar spikes
• Ghee: Creates a buttery richness while keeping the recipe paleo friendly
• Maple syrup: Sweetens naturally while adding depth to the chocolate pudding
• Tapioca starch: Thickens the pudding perfectly without cornstarch
• Coconut milk: Creates the creamiest dairy free pudding base imaginable
• Sea salt chocolate: Elevates the entire dessert with sophisticated flavor contrast
• Honey: Sweetens the meringue naturally and complements the toasty marshmallow flavor
• Cream of tartar: Stabilizes the egg white meringue for perfect peaks

Step-by-Step Instructions

Prepare the Crust:

Thoroughly combine almond flour and coconut sugar until completely free of lumps. Pour in melted ghee or butter and mix until the mixture resembles wet sand that clumps when pressed together. Press firmly and evenly into a 9inch pie plate, paying special attention to create an even thickness throughout. Refrigerate while making the filling to help it set.

Create the Chocolate Pudding:

In a medium saucepan, whisk dry ingredients first maple syrup, tapioca starch, cocoa powder and salt until completely smooth. This prevents lumps from forming later. Add coconut milk while whisking continuously until everything is fully incorporated. Cook over medium high heat with constant stirring until the mixture comes to a simmer and visibly thickens. This typically takes about 5 minutes and the pudding will coat the back of a spoon when ready.

Finish the Filling:

Remove pudding from heat immediately once thickened. Add vanilla extract and chopped sea salt chocolate, stirring gently until the chocolate completely melts and incorporates. The residual heat will melt the chocolate perfectly without scorching. Pour the glossy pudding into your chilled crust, then cover with lightly oiled plastic wrap directly touching the surface to prevent a skin from forming.

Set and Chill:

Refrigerate the pie for a minimum of 4 hours, though 6 hours provides the perfect set. The patience pays off with a slice that holds its shape beautifully. If preparing a day ahead, remember to remove from refrigerator 45 minutes before adding the meringue topping so the temperature differential isn't too extreme.

Create the Marshmallow Meringue:

Combine egg whites and honey in a heatproof bowl set over simmering water. Whisk constantly until the mixture reaches 145°F and becomes frothy, ensuring food safety. Transfer to a stand mixer, add cream of tartar, and whip on high speed until gloriously fluffy with stiff peaks that hold their shape. This typically takes 3 to 5 minutes of beating.

Toast to Perfection:

Spread the meringue over the set chocolate filling, creating decorative swirls and peaks with your spatula. These peaks will brown beautifully. Broil on low with the oven rack positioned just below center until the meringue turns golden brown, watching constantly as this happens quickly, usually within 3 minutes. Alternatively, use a kitchen torch for more precise browning.

Pin it

You Must Know

The sea salt chocolate is truly the secret weapon in this recipe. I discovered its transformative power accidentally when I ran out of regular chocolate one day. That happy accident elevated this pie from delicious to absolutely memorablethe slight savory edge makes the sweetness sing without overwhelming your palate.

Make It Ahead

This pie works beautifully as a make ahead dessert for entertaining. Prepare the crust and filling up to two days before serving, keeping it covered in the refrigerator. Add the meringue topping just before serving for the freshest taste and texture. Allow the pie to sit at room temperature for about 30 minutes before adding the meringue to ensure even broiling without chilling the top while the center remains cold.

Ingredient Substitutions

While this recipe shines as written, several adaptations work wonderfully. For a strictly dairy free version, use coconut oil instead of ghee in the crust. If tapioca starch is unavailable, arrowroot powder works as a direct substitute. Those preferring a shortcut can top the chocolate filling with store bought marshmallows and toast them with a kitchen torch. For a nut free option, replace the almond flour crust with a sunflower seed flour crust using the same measurements.

Pin it

Serving Suggestions

Serve this pie immediately after toasting the meringue for the most dramatic presentation. Cut slices with a knife dipped in hot water and wiped clean between cuts for the cleanest edges. While perfect on its own, a sprinkle of cocoa nibs adds delightful crunch, or pair with fresh raspberries for a bright counterpoint to the rich chocolate. For special occasions, serve alongside a small glass of chilled coconut milk or almond milk coffee for the ultimate paleo friendly indulgence.

Frequently Asked Questions

→ Can I make this pie ahead of time?

Yes! You can prepare the pie with filling up to one day ahead and store it in the refrigerator. Just be sure to remove it about 45 minutes before adding and broiling the meringue topping for best results.

→ What's a suitable substitute for ghee in the crust?

The recipe already suggests salted butter as an alternative to ghee. For a dairy-free version, you could use coconut oil, though this may slightly alter the flavor profile.

→ Is there a way to make this without a kitchen torch?

Absolutely! The recipe specifies you can use your oven's broiler on the low setting, positioning the rack one level below the middle position. Broil for about 3 minutes while watching constantly to achieve that toasted marshmallow effect.

→ Can I use regular sugar instead of coconut sugar?

While it would alter the paleo status, you could substitute regular brown sugar for coconut sugar in equal amounts. The flavor will be similar, though slightly less caramel-like.

→ What can I substitute for tapioca starch?

Arrowroot powder works as a 1:1 substitute for tapioca starch while maintaining paleo compliance. Cornstarch could also work (though not paleo) at the same ratio if that's what you have available.

→ How do I prevent my meringue from weeping?

Make sure your pie filling is completely set and slightly warm (hence removing from refrigeration 45 minutes before topping) when you add the meringue. Also, be sure to spread the meringue all the way to the crust edges to seal it, which helps prevent shrinkage and weeping.