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.
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.
Find the full printable recipe here: S’mores Pie (Dairy-Free and Egg-Free)
