VEGAN Smores Pie – with a whole wheat graham cracker crust, decadent chocolate hazelnut filling and creamy toasted marshmallow topping.

Two weeks ago, I woke up and realized that this year, I have baked zero pies for this blog! So I went on Instagram and had everyone vote on which pie they’d like to see.  Of the three different kinds of pies I suggested, the highest number of votes went to ‘all’. The second highest vote, the one people were most excited for, was this Vegan Smores Pie.

And so, after baking the Vegan Apple Pie for Two last week, I  got to testing this idea that I had in my mind of a pie that was the essence of a traditional campfire s’more.

I remember my first ever s’more from my first ever camping trip. I didn’t know how long to hold the marshmallow against the fire, and it melted off the end of the skewer into the fire. The second attempt went better, although I did burn the roof of my mouth with the smoldering hot marshmallow.

Nevertheless, I was happy and excited to have experienced this very crucial outdoor rite of passage.

Having done that once though was quite enough for me – I found the process rather too messy and a little sickly sweet for my taste. But this pie – well this pie is everything my actual s’mores experience was not.

Because this is a luxurious pie. A crunchy sweet graham cracker crust, cradling a creamy, decadent, rich, dark, almost-pudding-like chocolate filling dotted with roasted hazelnuts and the entirety smothered in a smooth, creamy topping of fluffy ‘marshmallow’ that gets toasted under a brulee torch until it singes, giving it that campfire touch. That is what you taste with every mouthful of this pie.

Save this pie for special, special days – not because it is particularly difficult to make. On the contrary, it is the easiest pie I’ve ever made. But because decadence like this needs an occasion to match the celebration it demands.

Although it takes just an hour to make this pie, should you need to, you can always make them (crust, filling, topping) in advance and simply assemble the day of. Note that the chocolate filing will firm up in the refrigerator, thanks to the agar agar, but it can always be re-melted back to liquid form over heat.

I hope this pie finds itself on your Thanksgiving tables this year – I know pumpkin is more traditional, but there can always be room for more pie, don’t you think?

And when you make this delicious Vegan Smores Pie  (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!