This post was created in partnership with North American Pulses.
Can anyone else believe that Thanksgiving is two days away? TWO DAYS. Last week we had our first snow – right after a long streak of near 80˚F temperatures – so I’m having a difficult time wrapping my mind around the fact that we’re just a couple of days shy of Thanksgiving. We’re staying home this year (HALLELUJAH) so chances are I’ll wake up before the crack of dawn and guzzle a mug of warm coffee while simultaneously prepping the dough for (coconut oil) cinnamon rolls. While the dough rises I’ll squeeze in a quick workout and then attempt to rummage through our storage unit in search of our box of holiday decorations. Because once Thanksgiving is over, it’s time to bust out our tiny XMAS tree and twinkly lights.. even though Thom hates the tiny XMAS tree and twinkly lights (we compromise by decorating it with all the Star Wars ornaments from his childhood). We’ll watch the Macy’s Thanksgiving Day Parade with a pan of warm cinnamon rolls in tow and, before we head over to my brother’s house for some good quality fam-o time, I’ll cut a few of our pies into slices, stuff them into both of my pieboxes, and walk ’em three blocks up the street.
Why? I’ll get to that in a few minutes because first we need to talk about this pie.
I know a s’mores pie probably seems a little out of the ordinary but chances are your Thanksgiving dessert spread is going to be lacking variety, and it’s up to you to make sure your entire family doesn’t have to choose between three different kinds of custard-filled pie. While I love tradition and can appreciate a good pumpkin (or pecan or apple) pie, I also love the idea of something unexpected showing up on the dessert table. So I took my two ingredient chocolate mousse recipe and tucked it into a homemade graham cracker crust. And then I slathered on some (aquafaba) marshmallow creme topping because it’s the International Year of Pulses (you’ve all taken the Pulse Pledge, right?) and – believe it or not – this pie *technically* counts as a weekly serving of beans, dry peas, lentils, and chickpeas.. all thanks to that leftover chickpea brine you’d otherwise pour down the drain. This pie is rich. It’s decadent. And chances are the tiniest of slivers will be enough to satisfy even the fiercest sweet tooth. So there’s that.
But let’s circle back to that part about getting rid of our pies. You might remember that last year I got a little too emotional on Thanksgiving morning (like, crying into my coffee-emotional) and wound up giving all of our pies – save for two pieces – to the dudes at Fire Station No. 8. After an overwhelming response on the ‘gram, I resolved to make a tradition of it. So I slapped on a hashtag and decided I’d do my part – Thanksgiving through NYE – to urge people to #pieitfoward. So if you’ve got some extra time on your hands, I hope you’ll whip up a pie and drop it off at a place that’s filled with folks who make the world go ’round during the busy holiday season. Because there’s not much that makes people smile bigger than when a complete stranger shows up with pie in tow. And that, my friends, is why we do it. <3
Happiest of Thanksgivings to my American pals.
Notes: You’re going to be hard pressed to find vegan graham crackers at the store. I order these graham crackers from Amazon but – heads up – they contain hydrogenated oil (which is pretty gross BUT I’m willing to make exceptions during the holidays). If you want to go all out, you can make homemade graham crackers (I love this recipe). To get 2 cups of graham cracker crumbs, you’re going to need about 15 graham cracker sheets. If you don’t want to make this in a tart pan, you can use a regular pie pan or you can make individual pies in glass jars (no fuss, WOOT). If you’d prefer not to work with coconut oil, use this recipe for graham cracker crust made with vegan butter. For a gluten free option, use GF graham crackers. If you end up with a can of coconut milk that’s a dud, have no fear! Leave the pie naked and let people dress up their slices with marshmallow creme, hot fudge sauce, graham crackers, etc.
More pie (and tart) goodness: caramel apple crumb pie, mini pumpkin pies with spelt crust + coconut whipped cream, and ginger + pumpkin tart with maple-pecan crust,
This post is sponsored by North American Pulses. All opinions are my own, and I think we all should be eating more pulses because they’re good for ya (and – BONUS! – they’re good for the environment, too).
Graham cracker crust
2 cups (220g) graham cracker crumbs
Pinch of fine sea salt
6 tablespoons (70g) refined coconut oil, melted (but not hot)
2 tablespoons (24g) unsweetened almondmilk, room temperature
Marshmallow creme topping
1 13.5 ounce can full fat coconut milk, refrigerated 24+ hours
1/2-1 cup (70-140g) (aquafaba) marshmallow creme
Preheat oven to 325˚F. Line the bottom of an 8-9″ tart pan with parchment paper and grease with oil; set aside. Add the graham cracker crumbs and salt to a small mixing bowl then drizzle in the coconut oil and almondmilk; mix until combined. Press the mixture between your fingers, if it sticks, you’re good to go. if not, add an additional tablespoon of almondmilk – if the mixture didn’t stick before, it should now. Press the mixture into the bottom and up the sides of the prepared pan. Make sure you press firmly to pack the crumbs. Prick the bottom of the crust with a fork (about a dozen times) then place it on a small baking sheet. Bake at 325˚F for 10-12 minutes. Allow the pie crust to cool on a wire rack then pop it in the freezer for 30 minutes to chill through. Once chilled, pour in the chocolate mousse and chill in the refrigerator until it’s nice and firm; 1-2 hours.
While the pie is chilling, make the marshmallow creme topping. Open the can of coconut milk then scoop the thick layer of cream off the top and into a mixing bowl; whip until smooth. Add the marshmallow creme (I used 1 full cup) and mix until combined. If you desire a fluffy topping, add a tablespoon or two of non-dairy milk and mix until smooth. Refrigerate the marshmallow creme topping until the chocolate mousse filling is set. Once set, spread the pie with the marshmallow creme and pop it back in the refrigerator until you’re ready to serve (it will keep for up to five days).
When you’re ready to serve the pie, top with a handful of crushed graham crackers then drizzle with salted hot fudge sauce and (aquafaba) marshmallow creme. Add the shaved chocolate and more crushed graham crackers, if desired. Pie is stable at room temperature for up to four hours.
Yield: 8 big slices or 16 small slices