Gluten Free S’mores Pie | No Bake Option

Gluten Free S’mores Pie | No Bake Option

This super easy gluten free s’mores pie, made as minis or whole, has all the taste of s’mores in a neat little pie. Because straight up traditional s’mores are (unforgivably) messy.

A miniature pie with a bite taken, image from the front

Minis or one single gluten free s’mores pie?

When I first made this recipe, I made it only into miniature pies. My children were quite young, and giving each of the three of them their own pie just seemed like the safest thing to do.

No fighting over the biggest piece! You pick up the whole pie with your hands! The whole idea of making a s’mores pie of any kind was to avoid the messiness of a traditional graham cracker | chocolate | marshmallow s’more.

But it’s more work to make miniature pies, and the miniature recipe really works best if you have a 6-well cake panel pan that you see pictured below. They really are adorable.

Gluten free s'mores pie slice closeup

No bake or (low) bake cookie pie crusts

The pie shells that I prefer to use here are baked, but in a very low oven (just 300°F). I’ve included a no-bake option, though, because a no-bake cookie crust is a classic.

I prefer the low-baked pie crust because it’s a bit more stable and easy to handle. If you’re making a single 9-inch pie, you can confidently use the no-bake crust. 

Easy Gluten Free Miniature S'mores Pies, Step by Step

How to make the mini pies

I made my pies in my USA Pans cake panel pan because I love that pan and I like the size. I also made a batch of pies in a standard 12-cup muffin tin and they were lovely, too.

It’s a bit more work to make the mini pies in a 12-cup muffin tin. You’ll have to press the pie crust into 12 little wells, but it’s worth the trouble.

whole uncut gluten free s'mores pie

How to make a full 9-inch pie

The best way to make a full gluten free s’mores pie that is easy to slice and serve is using a springform pan. If you don’t have a springform pan, you can absolutely use a deep-dish pie pan.

A regular shallow pie pan won’t hold all of the chocolate ganache filling. If you’d prefer to make the pie in a standard, more shallow pie pan, just reduce the ganache filling recipe by 30%.

Chocolate ganache before being stirred

How to make the chocolate ganache filling

Chocolate ganache is the simplest mix of pieces of chocolate and simmering cream. The simmering cream melts the chocolate, and the mixture can be made into chocolate truffles, used as a poured icing over a cake, or whipped into a chocolate frosting.

Place the chocolate, in either chopped or in melting disks, in a heat-safe bowl. Place the cream in a small saucepan, and bring it to a gently boil/vigorous simmer.

While the cream is still simmering, pour it over the chocolate pieces. Allow it to sit until it softens the chocolate, then stir until it’s smooth and glossy. The proportions of cream and chocolate will vary, depending upon how firm the ganache is meant to be.

Marshmallow topping on a spatula

How to make the marshmallow topping

This marshmallow topping is very simple in concept, but it does require a candy thermometer. The idea is to place a bit of powdered gelatin in a small bowl, allow it to gel and then add it to a mixing bowl.

Then, cook sugar and water until it reaches the “softball stage,” or 240°F on an instant read candy thermometer. Add the hot sugar mixture slowly to the wet gelatin, and whip until the mixture triples in size.

This is a low-gelatin mixture, because we want a pourable topping. It will still dry firm enough to slice.

If you’re just not willing to break out the candy thermometer to make your own marshmallow topping, you can use store-bought gluten free marshmallows. Most brands at least in the U.S. are gluten free.

Just place them in a microwave-safe bowl with about 1 tablespoon of butter per 8 ounces of marshmallows. Melt the marshmallows and butter in the microwave in 30-second intervals or over a double boiler, and pour the mixture over the top of the filled shells.

Ingredients and substitutions


The butter in the pie crust can be replaced with Earth Balance buttery sticks, or really most other butter replacements that are solid at room temperature. The cream in the chocolate ganache can be replaced with canned coconut milk. Just be sure you’re using dairy-free chocolate.


If you can’t have eggs, just use the no-bake pie crust recipe. It doesn’t call for the egg.


I have just begun experimenting with making marshmallows and other recipes like homemade Jello gelatin with agar agar. I’m not ready to give anyone advice on how to do it yet, though!

There are brands of packaged marshmallows that are vegan. If you would like to make a vegan marshmallow topping, I recommend using those. Instead of a tablespoon of butter, try Earth Balance buttery sticks.


Miniature s\'mores pies layered on one another.

Marshmallow topping, s'mores pie slice with bite taken, and whole uncut s'mores pie.A miniature pie with a bite taken, shown from above.

Like this recipe?

Prep time: Cook time: Yield: 6 miniature pies (or 1 9-inch pie)


For the pie shell
1 1/2 cups (300 g) gluten free graham crackers crumbs or other crispy gluten free cookies crushed into crumbs

4 tablespoons (56 g) unsalted butter, melted

1 egg (50 g, weighed out of shell) at room temperature, beaten*

For the chocolate filling
3/4 cup (6 fluid ounces) heavy whipping cream

8 ounces semi-sweet chocolate, chopped

Chocolate shavings, for sprinkling (optional)

For the marshmallow topping
Scant 2 teaspoons (4 g) unflavored powdered gelatin

1/2 cup (4 fluid oounces) cool water

1 cup (200 g) granulated sugar

1/8 teaspoon cream of tartar

1/2 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

No-bake crust: Omit the egg and add another tablespoon (14 g) melted unsalted butter to the pie shell. Follow the recipe instructions for pressing the pie shell into the greased individual muffin/cake panel wells or 9-inch pan, and place in the refrigerator (for about 1 hour) or the freezer (for about 15 minutes) to chill until firm. Proceed with the rest of the recipe, and keep the pies chilled before serving.


  • Make the pie shell(s). Preheat your oven to 300°F. Grease the wells of a 6-panel cake pan, standard 12-cup muffin tin, 9-inch deep dish pie pan or 9-inch springform pan, and set it aside. Place the cookie/cracker crumbs in a medium-size bowl and create a well in the center. Pour in the melted butter and beaten egg, and mix to combine. Divide the mixture evenly among the prepared wells and press into an even layer on the bottom and up the sides of the wells or the pie or springform pan. To get a smooth bottom, try covering the bottom of a glass with plastic wrap and pressing evenly into the bottom of the wells. Place the shells in the center of the preheated oven and bake until slightly puffed and dry to the touch (about 10 minutes—slightly less for the standard 12-cup muffin tin). Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

  • Make the filling and fill the shell(s). Place the cooled shell(s) on a parchment-lined baking sheet and set aside. Place the chocolate in a medium-size, heatproof bowl and set it aside. Place the cream in a small, heavy-bottomed saucepan and bring to a simmer over medium-low heat. Pour the warm cream over the chopped chocolate and allow to sit until the chocolate begins to melt. Stir until the chocolate is melted and smooth, and then pour to divide evenly among the prepared shells or into the single shell. Place the baking sheet in the refrigerator to set while you make the topping.

  • Prepare the marshmallow topping and finish the pies. This marshmallow topping has less gelatin for a pourable consistency that still sets properly. Bloom the gelatin in 2 fluid ounces (1/4 cup) of the cool water by placing them together in the bowl of a stand mixer fitted with the whisk attachment, or a large bowl with a hand mixer, and mix them gently to combine. The gelatin will swell as it sits. In a small, heavy-bottom saucepan, place the remaining 2 ounces of cool water plus the sugar and cream of tartar, and stir gently to combine. Clip a candy thermometer to the side of the saucepan, and cook over medium heat until the mixture reaches 240°F, the softball stage. Pour the hot sugar mixture down the side of the mixer bowl of bloomed gelatin and allow to cool briefly, until no longer hot to the touch. Add the vanilla and salt, and beat on medium speed until the marshmallow becomes thick, white and glossy (about 3 minutes). It should nearly triple in size. Spoon or pour about 1/4 cup of the marshmallow topping in the center of the chocolate filling in each pie or as much as will comfortably fit on top of the single pie. Spread the marshmallow topping into an even layer on top of the filling, stopping about 1-inch from the edge. Sprinkle lightly with the optional chocolate shavings, and allow to chill in the refrigerator until set (about 30 minutes) before serving. Keep chilled.

  • Originally published on the blog in 2015. Whole pie instructions, video, and photos all new. Recipe mostly unchanged.


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