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No-Bake Healthier S’mores Pie

By Jamie Vespa

on Jun 17, 2021 Updated Jul 20, 2022

5 from 4 votes

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This easy No-Bake S’mores Pie is perfect for hot summer days. Layered with a toasty graham cracker crust, rich chocolate avocado pudding, and whipped marshmallow Greek yogurt, it’s the ultimate summer sweet treat.

Why You’ll Love this No Bake S’mores Pie

Is there anything better than summertime s’mores? They’re the quintessential dessert of summer, boasting the perfect balance of creamy and crunchy, salty and sweet, and melty chocolate-y heaven. 

Creating a healthier version of the classic graham cracker + chocolate + marshmallow trio was no easy feat. Which is why this dessert does NOT skimp on the marshmallow because there’s just no substitute that compares. The marshmallow is, however, mixed with a Greek yogurt for a protein and calcium-rich upgrade.

To achieve the classic camp fire taste, broil the s’mores pie for about 1 minute after it’s assembled. Just watch CLOSELY because they will go from golden to burnt and bitter within a matter of seconds.

Both kids and adults will love this healthier s’mores pie. It’s creamy, refreshing, and not overly sweet, which means you can slice yourself an extra thick slice. It’s the kind of dessert you’ll crave on repeat this summer.

Recipe Ingredients and Substituions:

• Graham Crackers: You need about 10 to 12 sheets of graham crackers, which, when crushed, amounts to roughly 1 1/2 cups. Use a food processor to crush the crackers for best results. If making the pie gluten free, try Pamela’s Products brand of gluten free graham crackers.
• Butter/Oil: You need 5 Tbsp of melted butter or coconut oil for the crust. I prefer the taste and consistency of butter, however you can also use a vegan butter, such as Myoko’s brand, if needed.
• Sugar: For the crust, it’s best to use either white granulated sugar or coconut sugar. For the chocolate avocado filling, I like using maple syrup, however just about any sweetener will do the job.
• Cocoa Powder: Use unsweetened cocoa or cacao powder for pure, rich chocolate flavor. 
• Avocados: You need two ripe avocados, which should be medium to large in size. If using smaller avocados, use three. Just make sure the avocados are soft to the touch, otherwise their flavor will be too bitter and they won’t blend as well.
• Greek Yogurt: It’s important to use full fat Greek yogurt, which is richer and creamier than its light counterparts. I prefer using plain, however you can also use vanilla.
• Marshmallows: This is where the recipe may slightly veer off your idea of “healthy,” however I promise this ingredient is worth it. For the topping, you need marshmallow fluff or marshmallow creme, and, if desired, mini marshmallows for garnish. 

Step-by-Step Instructions:

Step 1: Prepare Graham Cracker Crust

1. Use a food processor to pulverize graham crackers into fine crumbs, or crush them in a zipped top bag with a rolling pin.
2. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a large bowl until combined. Press the mixture into the bottom of a 9 to 10-inch pie plate and slightly up the sides. Use the bottom of a flat measuring cup to make sure it’s tight and compact. Refrigerate while you prepare avocado pudding.

Step 2: Prepare Chocolate Avocado Pudding

Wipe food processor clean, and add avocados, almond milk, cocoa powder, maple syrup, and vanilla. Blend until smooth and creamy, stopping to scrape down the sides of the food processor as needed.

Dollop the chocolate avocado pudding over the graham cracker crust, and smooth to the edges. Refrigerate while you prepare topping.

Step 3: Prepare Marshmallow Greek Yogurt Topping

Combine Greek yogurt and marshmallow creme/fluff in a large bowl. Use an electric hand mixer to beat mixture for 1 to 2 minutes, until smooth and creamy. (Alternatively, you can use a stand mixer with whisk attachment.)

Very gently dollop marshmallow mixture over chocolate pudding, and smooth to all the sides. 

Step 4: Top with Marshmallows

If desired, place mini marshmallows over the marshmallow yogurt topping. For more of the camp fire experience, broil s’mores pie on the top oven rack under the LOW broil setting for 1 to 2 minutes, watching closely to not burn.

Step 5: Chill S’mores Pie

Chill pie for a minimum of 4 hours before slicing into.

FAQs and Expert Tips

Honestly, the most difficult thing about this pie is waiting for it to chill in the refrigerator. After that point, you’re in for a cooling, creamy dessert experience that meets all summer expectations. 

How to Store and Freeze this Pie:

• To Store: Store leftover s’mores pie covered in the refrigerator for 4 days. (It never lasts that long!)
• To Freeze: Pie can be tightly wrapped in plastic wrap and frozen for up to 3 months. Let thaw overnight in the refrigerator.
• To Store the Filling: If you’d like to make just the chocolate avocado filling and eat it like a pudding or mousse, store it in an airtight container in the refrigerator for 3 to 4 days. 

Make-Ahead Tips:

• This s’mores pie works best when each layer has a chance to chill before being assembled. 
• For ease of preparation, make the crust, chocolate filling, and marshmallow topping the day before, refrigerate them separately overnight, then assemble and chill the pie the next morning.

More Healthy Summer Dessert Recipes:

Vegan Strawberry Cheesecake Bars

Strawberry-Nectarine Fruit Crisp with Ginger Streusel 

Key Lime Coconut Parfaits

If you give this s’mores pie a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

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5 from 4 votes

No-Bake Healthier S'mores Pie

By Jamie Vespa MS, RD

This easy No-Bake S'mores Pie is perfect for hot summer days. Layered with a toasty graham cracker crust, rich chocolate avocado pudding, and whipped marshmallow Greek yogurt, it's the ultimate summer sweet treat.

Prep Time: 30 minutes minutes

Total Time: 4 hours hours 30 minutes minutes

Servings: 8 servings

Equipment

• 9" pie plate
• Food processor

Ingredients  

1x2x3x

• ▢ 1 1/2 cups graham cracker crumbs (from 10 to 12 graham cracker sheets)
• ▢ 5 Tbsp. melted butter or coconut oil
• ▢ 1/4 cup granulated sugar (white or coconut sugar)
• ▢ 2 medium ripe avocados
• ▢ 1/4 cup unsweetened cocoa powder
• ▢ 1/3 cup milk of choice (I use almond milk)
• ▢ 4 Tbsp. maple syrup (sub granulated sugar)
• ▢ 1 tsp. vanilla extract
• ▢ 1 cup plain full-fat Greek yogurt
• ▢ 1 cup marshmallow fluff
• ▢ Optional topping: mini marshmallows

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Instructions 

• Prepare Graham Cracker Crust: Use a food processor to pulverize graham crackers into fine crumbs, or crush them in a zip top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a large bowl until combined. Press the mixture into the bottom of a 9" pie plate and slightly up the sides. Use the bottom of a flat measuring cup to make sure it's tight and compact. Refrigerate while you prepare avocado pudding.
• Prepare Avocado Chocolate Filling: Wipe food processor clean, and add avocados, cocoa powder, milk, maple syrup, and vanilla. Blend until smooth and creamy, stopping to scrape down the sides of the food processor as needed.

  Dollop the chocolate avocado pudding over the graham cracker crust, and smooth to the edges. Refrigerate while you prepare topping.
• Prepare Marshmallow Yogurt Topping: Combine Greek yogurt and marshmallow fluff in a large bowl. Use an electric hand mixer to beat mixture for 1 to 2 minutes, until smooth and creamy. (Alternatively, you can use a stand mixer with whisk attachment.)

  Very gently dollop marshmallow mixture over chocolate pudding, and smooth to all edges.

  If desired, place mini marshmallows over the marshmallow yogurt topping. For more of the camp fire experience, broil s'mores pie on the top oven rack under the LOW broil setting for 1 to 2 minutes, watching closely to not burn.
• Chill pie for a minimum of 4 hours (or ideally overnight) before slicing into.

Notes

• To Make Ahead: This pie works best when each layer has a chance to chill before being assembled. For ease of preparation, make the crust, chocolate filling, and marshmallow topping the day before, refrigerate them separately overnight, then assemble and chill the pie the next morning.
• To Store: Store leftover pie covered in the refrigerator for 4 days.
• To Freeze: Pie can be tightly wrapped in plastic wrap and frozen for up to 3 months. Let thaw overnight in the refrigerator.
• To Store the Filling: If you’d like to make just the chocolate avocado filling and eat it like a pudding or mousse, store it in an airtight container in the refrigerator for 3 to 4 days. 

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