vegan s'mores pie
Prep time
Cook time
Total time
Recipe type: Pies & Tarts
Serves: 10
  • 1 10-inch graham cracker pie crust
  • *for the filling*
  • 12.3 oz extra firm silken tofu
  • 2 tsp dark cocoa powder {regular is fine, too!}
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened almond milk
  • pinch of salt
  • 1⅓ cup chocolate chips, melted
  • 2 tbsp granulated sugar
  • *for the topping*
  • ½ cup aquafaba {a little less than a whole can of chickpea brine}, chilled
  • 2 cups powdered sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • ½ tsp cream of tartar
  1. First, prepare the pie filling. In a high-speed blender, combine the tofu, vanilla, cocoa powder, almond milk, sugar, and salt, and blend until completely smooth.
  2. Add in the melted chocolate chips in two additions, blending well in-between.
  3. Pour the pie filling into the graham cracker crust, and chill pie in fridge overnight {or at least 4-5 hours}.
  4. When almost ready to serve, make the meringue. In a large bowl, beat the aquafaba with a hand mixer on high until it becomes white and fluffy. Add in the cream of tartar, vanilla, and salt until medium peaks form.
  5. Add in the powdered sugar, ½ cup at a time, and beat until mixture forms very stiff peaks. You want the meringue to be as sturdy as possible.
  6. Spread the meringue on top of the pie, and put back in the fridge for at least 30 minutes.
  7. When ready to eat, turn the broiler on high and place the pie on the highest rack. Let the topping caramelize for a minute or two.Watch carefully, as you don't want the meringue to burn! Serve immediately!
Recipe by The Baking Fairy at