S’mores  Pudding Pie

What Kind of Crust Should I Use?

This pie recipe turns out great with just about any Graham-style pie crust. Use the gluten-free almond meal crust in the recipe, a ready-made crust from the store, or make your own Graham cracker crust easily from scratch using store-bought or homemade Gluten-Free Graham Crackers.


In a saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. In a separate measuring cup, whisk together the egg yolks and milk. 


Slowly blend the milk mixture into the sugar mixture.


Heat the contents of the saucepan over medium-low heat. Stir continuously while the mixture comes to a boil. Once thickened, take the pan off the heat and stir in the butter and vanilla.

Add Chocolate

Add the chopped Hershey’s chocolate pieces into the mixture. Stir until the pieces have melted and the filling is smooth.


Pour the chocolate filling into your prepared pie crust, then move it to the fridge to chill for a few hours, or until firm.


Add the egg whites to the metal bowl of an electric mixer, along with the sugar, vanilla, and cream of tartar. Dissolve over a double boiler.

Add the Meringue

Take your pie out from the fridge. Use an offset spatulato cover the top of the pie with a generous layer of meringue.


Bown the pie under your oven’s broiler, or use a creme brulee torch to toast the marshmallow meringue.

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