Mini S'mores Cookie Dough Pies
Ingredients
Graham Cracker Crust
- 1 1/2 cup graham cracker crumbs(around 15 crackers)
- 8 Tbs melted vegan butter(110 grams)
Layers
- Jar marshmallow fluff
- one box brownie mix, prepared according to instructions or prepared brownie batter
- 2 dark chocolate bars, or other dairy free chocolate
Dairy Free Cookie Dough
- 1 cup Canola oil
- 3/4 cup White sugar
- 1/2 cup plus 3 1/2 Tablespoons dark brown sugar
- 2.8 ounces instant vanilla pudding, straight from the package (one package)
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cup flour, sifted
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips
Instructions
Graham Cracker Crust
- Line up tart tins on a baking tray and preheat oven to 175 C/ 345 F. Pulse graham crackers in a food processor until fine crumbs form. Place in a bowl. Melt the vegan butter and add to the crumbs. Crumble the mixture with your fingers until it is the texture of coarse sand. Press crust into the bottom of each of the mini pie tins. Place in the fridge to chill while you prep rest of ingredients.
Cookie Dough
- In a bowl beat the oil and sugars until creamy. Add pudding mix, eggs, and vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet mix. Gently fold in chocolate chips.
Make pies
- Remove pies from fridge. On top of the crust, place a dollop of marshmallow fluff. Next, about 2 Tbs brownie mix. I just eyeball it- fill the tins about halfway up, they will rise! Press a chunk of chocolate or two into the brownie mix. Next to the brownie place a large spoonful of cookie dough or crumble the dough around.
Bake
- Bake for 10-13 minutes, depending on how gooey you like your pies! Enjoy warm. To reheat place in the oven on low heat until warm, or on a hot plate. FREEZE: You can place these in a ziplock once cooled and into the freezer.
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