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Gluten-Free S'more Pie
Elizabeth Barbone

For an almost no-bake pie, skip the step of baking the graham cracker crumbs. The finished crust will have a sandy texture but it'll still taste great! 

 

Photo and recipe description here. 

 

1 1/3 cups gluten-free graham cracker crumbs
4 Tablespoons butter, melted
2 Tablespoons granulated sugar

For the Filling and Topping
1 3.4 ounce box chocolate pudding* (prepared according to directions for pie filling) OR 2 cups homemade chocolate pudding, chilled
1 1/2 cups (approximately) mini-marshmallows
*Or 1 3.9 box of instant pudding. If you like a generous amount of chocolate filling, make two boxes of pudding. However, you will have leftover pudding that doesn't fit into the pie shell.

 

SERVES: 8

Active Time: 30 Minutes

Total Time: 30 Minutes

 

1. Preheat oven to 350 degrees F.


2. In a small bowl, combine the graham cracker crumbs, melted butter and sugar.


3. Stir until the crumbs are damp and hold together.


4. Transfer the crumbs to a 9-inch pie pan.

5. Using the back of a spoon, press the crumbs into the bottom of the pan and up the sides.

6. Bake for 10-12 minutes or until golden brown. Remove from the oven, place on a wire rack and allow to cool.


7. Spoon the chilled pudding into the baked pie crust.

8. Cover the top with mini-marshmallows.

9. Preheat your broiler and toast the marshmallows under the broiler. Serve and enjoy. Store any leftover pie in the refrigerator.

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