Summer isn’t really summer until you have s’mores. They are the indication that summer has arrived for me. I love how the chocolate and the marshmallow melt together and drip out of the graham cracker to make a big mess all over my face, my clothes, and my hands. Okay, okay. That’s the one thing I hate about s’mores and I am probably the messiest s’more eater ever! That’s why I like s’more pies. You get all the flavors of a s’more in a tidy little package that you can eat with a fork. It’s perfect!
But I decided to try to take something that’s already great and make it even better. I made banana s’mores pie without butter or added sugar. (I just eat extra marshmallows to make up for the sugar that I didn’t add! Oops!) Even though this recipe doesn’t have the same indulgences as traditional s’more pies, it is still able to bring me back to sitting around a bonfire with friends and roasting (or in my case burning) marshmallows. I am so excited for you guys to try it and be brought back to your favorite s’more moments!
| Prep Time | 30 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 4 cups graham cracker crumbs
- 4 medium over-ripe bananas
- 2 ripe avocados
- 1 tsp vanilla
- 1/2 cup cocoa powder
- 1/4 tsp salt
- honey to taste
- 1 1/2 cups mini marshmallows
Ingredients
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- Combine graham cracker crumbs and 1 1/2 bananas in a food processor until combined. (If you don't have a food processor, mash your bananas in a large bowl until smooth, then stir in the graham cracker crumbs.) Put the crust into a 9-inch pie plate. My favorite part of a pie is the crust so I made this one pretty thick. If you don't like your crust as thick, use less of the mixture. Press firmly in the bottom and up the sides to make sure that the crust is in tact and won't break when you cut into it. I like to use the bottom of a glass to get the crust really firm in the bottom of the pan. Put the crust in the fridge while you work on the filling.
- For the filling, you are going to combine the avocados, the rest of the bananas, and the vanilla in the food processor. Pulse until the mixture is smooth and the bananas are fully incorporated. Add in the cocoa powder and the salt. Mix until combined.
- Taste the filling for sweetness. The sweetness of the filling will depend on how ripe your bananas are. If your bananas aren't sweet enough, you can add a little honey until you get the sweetness that you desire.
- Add the filling into the crust. If you are going to serve this later, cover the pie with plastic wrap and keep it in the fridge. When you are ready to serve it, top it with the mini marshmallows and pop it under the broiler for a couple minutes or use a kitchen torch until the marshmallows are browned and slightly melted.
- Cut yourself a slice and enjoy!
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