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This vegan s’mores pie is a twist on the classic campfire dessert. You still get the buttery graham cracker crust, silky chocolate filling, and a fluffy marshmallow-style topping, but everything is made without dairy or eggs. The aquafaba meringue whips up into a cloud-like topping that toasts beautifully for that signature s’mores flavor.
It’s a dessert that works for summer BBQs, cozy fall nights, holidays, or anytime you want to impress guests with a treat that feels nostalgic but also elegant.
Table of Contents
Ingredients You’ll Need:
Find the full detailed instructions with measurements in the recipe card at the bottom of this post.
Graham Cracker Crust
- Vegan graham crackers: The foundation of a s’mores dessert. Provide the classic flavor and crunchy base.
- Granulated sugar: Sweetens the crust slightly and helps it firm up while baking.
- Vegan butter: Binds the crumbs together and adds richness.
- Salt: Balances sweetness and sharpens the graham cracker flavor.
Chocolate Filling
- Vegan chocolate: The main flavor of the filling, giving it a deep, rich chocolate taste.
- Firm silken tofu: Creates a creamy, custard-like texture without dairy. It blends smoothly and helps the filling set.
- Non-dairy milk: Loosens the filling slightly, allowing it to blend evenly. Any unsweetened plant milk works.
- Granulated sugar: Adds a touch of sweetness to balance the chocolate and tofu.
- Vanilla extract: Rounds out the chocolate flavor and adds warmth.
- Salt: Enhances the chocolate’s flavor and balances its sweetness.
Aquafaba Meringue
- Aquafaba (chickpea liquid): Whips into stiff peaks like egg whites, creating a fluffy, marshmallow-like topping.
- Cream of tartar: Stabilizes the whipped aquafaba, making it less likely to collapse.
- Granulated sugar: Sweetens the meringue and, when cooked into syrup, helps it hold its structure.
- Water: Dissolves the sugar into a syrup that stabilizes the meringue.
- Salt: Enhances the marshmallow-like flavor and prevents the topping from tasting overly sweet.
How to Make Vegan S’mores Pie
Step 1. Bake the crust
- Preheat oven to 350°F.
- Pulse the graham crackers in a food processor until they are fine. Add sugar, melted butter, and salt. Blend until the mixture resembles damp sand. If it’s too dry, add 1 more tablespoon of butter.
- Press mixture firmly into the bottom and sides of a pie dish. Use a flat-bottomed measuring cup for an even finish.
- Bake for 10 minutes. Allow the crust to cool thoroughly before adding filling.
Step 2. Blend the chocolate filling
- Melt chocolate in the microwave or a double boiler. Set aside.
- Blend tofu, milk, sugar, vanilla, and salt in a food processor until smooth. Scrape sides as needed.
- Add the melted chocolate and blend again until the mixture is glossy and uniform.
- Pour the filling into the cooled crust, smooth the top, cover, and refrigerate for at least 4 hours or overnight until firm.
Step 3. Whip the aquafaba meringue
- In a large bowl, whip aquafaba and cream of tartar with a mixer until stiff peaks form (8-10 minutes).
- In a saucepan, combine sugar and water. Heat to 240°F using a candy thermometer. Do not stir while it heats.
- Slowly stream hot syrup into aquafaba while mixing on medium-high. Avoid pouring directly on the beaters.
- Add salt, then continue whipping until the bowl feels cool and the meringue is glossy and stiff (5-10 minutes more).
Step 4. Assemble and toast
- Spread or pipe meringue over chilled pie.
- Use a torch to toast the topping until golden. If using the oven, broil briefly while watching closely.
- Let the pie rest at room temperature for 10 minutes before slicing.
Equipment Needed
- 9″ Pie Dish – for shaping and baking the crust.
- Food processor – to crush graham crackers and blend the filling until smooth.
- Mixing bowls – at least one large heatproof bowl for meringue and smaller bowls for prepping ingredients.
- Microwave-safe bowl or double boiler – for melting chocolate.
- Spatula – for smoothing the filling and scraping down the sides of the food processor.
- A flat-bottomed measuring cup or glass – to press the crust evenly into the pie dish.
- Stand mixer or electric hand mixer – to whip aquafaba into stiff peaks.
- Saucepan – for heating sugar and water to make the syrup.
- Candy thermometer – to check when the sugar syrup reaches 240°F.
- Culinary torch (optional but recommended) – for toasting the meringue.
Tips for the Best Dairy-Free S’mores Pie
- Use firm silken tofu (the shelf-stable variety), not firm tofu, for a smooth filling.
- Don’t skip the chilling time; otherwise, the filling won’t set, and the slices won’t be clean.
- A candy thermometer is key for stabilizing aquafaba meringue.
- Toast with a torch for best control. If broiling, leave the oven door cracked to keep an eye on it.
- The pie is best on the first day, but leftovers can be stored in the fridge for about 4 days.
S’mores Pie FAQ
Can I make vegan s’mores pie ahead of time?
Yes. The crust and filling can be made a day in advance. Add the meringue topping just before serving for the best texture.
Does aquafaba meringue hold up overnight?
It will hold its shape for several hours, but it’s at its fluffiest when freshly made. For a make-ahead option, keep the pie chilled without meringue and whip the topping the day you serve it.
Can I use a store-bought crust?
Yes. A premade vegan graham cracker crust works perfectly if you want to save time.
Can I substitute something else for tofu in the filling?
Silken tofu is what makes the filling creamy. If you can’t use tofu, canned coconut cream may be a suitable alternative, but the texture and flavor will be richer and slightly heavier.
Why You’ll Love This Vegan S’mores Pie
- All the classic flavors of s’mores in a shareable pie.
- 100% dairy-free and egg-free.
- Easy to make ahead.
- Impressive presentation for parties and holidays.
More Decadent Desserts to Love
Be sure to tag us on Instagram at @sweetsimplevegan and @consciouschris, and use the hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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S’mores Pie (Dairy-Free and Egg-Free)
- Total Time: 4 hours 35 minutes
- Yield: 8 Servings 1x
- Diet: Vegan
Description
This vegan s’mores pie is a twist on the classic campfire dessert. Buttery graham cracker crust, silky chocolate filling, and a fluffy marshmallow-style aquafaba meringue topping made without dairy or eggs.
Ingredients
Graham Cracker Crust
- 12 sheets of vegan graham crackers
- 1 tablespoon granulated sugar
- 5 tablespoons vegan butter, melted
- Pinch of salt
Chocolate Filling
- 1¼ cups (300g) vegan chocolate chips or chopped chocolate
- 12 oz firm silken tofu
- 2 tablespoons non-dairy milk
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Aquafaba Meringue
- ½ cup cold aquafaba (liquid from a can of chickpeas)
- ¼ teaspoon cream of tartar
- 1 cup (200g) granulated sugar
- ⅓ cup water
- ¼ teaspoon salt
Instructions
Make the Crust
- Preheat the oven to 350°F and have your pie dish ready.
- In a food processor, process the graham crackers until they are broken down into crumbs.
- Add the melted vegan butter, sugar, and salt, and pulse until combined. The mixture should resemble wet sand and hold together when pressed. If the mixture is too dry, add another tablespoon of melted vegan butter.
- Pour the crust mixture into a pie dish, and using either your hands or a flat-bottomed measuring cup, press the graham cracker mixture to the bottom and up the sides of the pan.
- Bake the graham cracker crust for 10 minutes, then remove from the oven and set aside to cool.
Make the Filling
- Melt the vegan chocolate in a microwave or over a double boiler. Set aside.
- To a food processor or blender, add the silken tofu, non-dairy milk, sugar, vanilla extract, and salt. Process until completely smooth, scraping down the sides as necessary.
- Add the melted chocolate and process again until thoroughly combined.
- Pour the chocolate mixture into the cooled crust and smooth out the top.
- Cover and refrigerate for at least 4 hours or up to overnight.
Make the Meringue
- When the pie is finished chilling, add the aquafaba and cream of tartar to a large heatproof bowl. Use a stand mixer or electric mixer to whisk the aquafaba until it reaches stiff peaks (about 8-10 minutes on medium speed).
- Separately, add the sugar and water to a medium saucepan. Gently shake the pan so all the sugar is wet, but don’t stir.
- Heat the mixture over medium heat and place a candy thermometer in the pot. You want the mixture to reach 240˚F, which should take approximately 10-12 minutes, depending on your stove, so keep a close eye on it. Once the sugar mixture reaches 240˚F, immediately remove it from the heat.
- Stream the mixture into the aquafaba slowly and gently while mixing on medium-high speed. The sugar mixture is extremely hot, so be sure to avoid pouring it directly onto the beaters to prevent the hot mixture from flying out of the bowl. Once all the sugar mixture is added, the meringue should be very glossy but slightly warm.
- Add the salt and continue mixing for an additional 5-10 minutes, until the sides of the bowl are no longer warm and the meringue has been whipped to stiff peaks.
Assemble and Serve
- Once the meringue is at room temperature, add it on top of the chilled pie. You can use a piping bag to create a design or the back of a spoon to make decorative swoops. This recipe yields a generous amount of meringue, so use as much as you’d like.
- Use a culinary torch to torch the meringue to your liking. Alternatively, you can broil the pie in the oven for a few minutes, until it is golden. Just be sure to keep an eye on it–every oven is different.
- Allow the pie to chill at room temperature for 10 minutes before slicing and serving. Leftovers should be stored in the fridge, but this pie is best served on the day it’s made.
Notes
- Graham crackers: The Nabsico Red Box or Store Brand Original are usually honey-free. You can also opt for Kinnikinnick Gluten-free.
- Tofu: Be sure to use firm silken tofu for the filling, not firm tofu.
- Meringue: A candy thermometer is essential for stable meringue.
- Storage: This pie is best the first day, though leftovers can be refrigerated for about 4 days.
- Prep Time: 4 Hours 25 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Oven
