S’mores . . . just the word gets me excited! Gooey, toasted marshmallows on top of melted chocolate, all smashed together between two crunchy graham crackers—what’s not to love?
Place the graham cracker crumbs in a medium bowl and pour over the melted margarine or coconut oil and brown rice syrup. Stir thoroughly to moisten all of the crumbs, and then move the mixture into your pie pan. Use lightly moistened hands to press it down into an even layer covering the bottom on sides.
While the crust bakes, pour the coconut milk into a microwave-safe bowl and let it heat just to the point of boiling. Dump the chocolate into the coconut milk, and let sit for two minutes so that it can melt. Stir thoroughly until the mixture is completely smooth, mixing until all the lumps are gone. Pour the ganache into your baked crust and carefully move the pie into your refrigerator. Chill thoroughly for at least 1 hour, until the filling is firmly set.
In the bowl of your stand mixer, combine the Ener-G, water, and vanilla, and start mixing on low speed. Scrape down the sides to make sure you aren’t missing any of the powder, and increase the speed so that you start to get a nice froth going. Slowly sprinkle in the salt and sugar while the motor is running, and then turn it up all the way to the highest setting. Whip continuously for about 15 minutes, until substantially increased in volume, light, and fluffy. Pour over the layer of ganache, and for best results when cutting, toss the whole pie into the freezer for at least 2 hours before serving.
Once frozen, run it under the broiler for just 5 minutes or so, until the marshmallow topping is golden brown. You could also use a kitchen torch for this step if you’d prefer.
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