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    Home > Blog > Protein Desserts

    S'mores Protein Pie

    Updated: Aug 24, 2022 · Published: Aug 1, 2014 · By Andréa Marchese · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    This delicious pie has all the flavor and feel of s'mores, but in a low sugar, high protein, gluten free pie. You're going to love this S'mores Protein Pie!

    a piece of s'mores protein pie - cholate filling topped with toasted protein marshmallow fluff - on a white plate with a silver fork on a wood table
    S'mores Protein Pie

    If you like this recipe, you may also enjoy this Chocolate Peanut Butter Pie, this Pumpkin Protein Pie, and this Healthy Banoffee Pie. Yum!

    Jump to:
    • 🥧 Ingredients
    • 👩🏼‍🍳 Instructions
    • 🌰 Variations
    • 🥧 Substitutions
    • 🥣 Equipment
    • 🥶 Storage
    • 🍪 More recipes you may enjoy
    • 🥣 Recipe
    • 💬 Comments

    🥧 Ingredients

    For the crust:

    • Almond butter
    • Water
    • Honey
    • Vanilla rice protein powder
    • Ground cinnamon

    For the chocolate filling:

    • Agar powder
    • Water (boiling)
    • Chocolate whey protein powder
    • Cocoa powder
    • Stevia

    For the marshmallow topping:

    • Protein Marshmallow Fluff

    👩🏼‍🍳 Instructions

    Make your Protein Marshmallow Fluff!

    Preheat oven to 325F (163C).

    Make the pie crust by mixing the almond butter, water, and honey until combined.

    Add in the rice protein and cinnamon. If it is too sticky to press into the pan, add a little more rice protein.

    Press the crust into your 9" pie pan, and bake for 10-12 minutes.

    Start to make the filling by putting the agar in a bowl, and adding the boiling water. Use a whisk to mix it. Let it cool to where you can stick your finger in and it's not too hot.

    Remove the pie crust from the oven and cool it by placing it in the freezer.

    Once the agar mix has cooled, mix in the whey, cocoa, and stevia.

    Pour filling into the cooled crust.

    Freeze to set, 10 minutes if you won't be broiling to toast the marshmallow fluff, 80 minutes if you will be broiling it (or overnight in the fridge).

    Whip up your fluff, if you haven't already.

    Turn on your broiler.

    Spoon ⅔ of the fluff recipe over the chocolate layer.

    Broil for about 30 seconds. We don't want to cook the whey!

    Place the pie back in the freezer for about 10 - 20 minutes to cool and reset the pie filling.

    Slice and enjoy!

    To keep the chocolate layer set, keep the pie chilled.

    🌰 Variations

    If you make this S'mores Protein Pie into tartlets like my Chocolate Hazelnut Protein Tartlets, you can skip the agar in the chocolate pie filling.

    🥧 Substitutions

    For the crust recipe, feel free to sub a pea protein blend like vanilla Warrior Blend (pea protein blend).

    For the filling, the only substitute I recommend would be a whey/casein blend like Quest chocolate protein powder. In that case, the filling may be thick enough that you don't need the agar powder.

    🥣 Equipment

    You'll need mixing bowls, a 9" pie pan, and it will be helpful to have a rubber spatula.

    I suggest using an oven thermometer so you can see when your oven is actually preheated, and that it is to the right temperature.

    And I strongly encourage you to measure ingredients with a kitchen scale instead of volume measurements.

    🥶 Storage

    This delicious pie will stay well in the refrigerator for a few days (if it lasts that long!).

    🍪 More recipes you may enjoy

    • Pumpkin Protein Pie
    • Chocolate Peanut Butter Pie with 23g Protein!
    • Healthy Banoffee Pie
    • Chocolate Hazelnut Protein Tartlets

    🥣 Recipe

    a piece of smores pie with a fork in it, on a white plate on a wood table

    S'mores Protein Pie

    Makes one 9" pie.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 13 minutes
    Total Time: 43 minutes
    Servings: 8
    Calories: 222kcal
    Author: Andréa

    Equipment

    • mixing bowl
    • 9" pie pan
    • rubber spatula
    • oven thermometer
    • kitchen scale

    Ingredients

    Crust:

    • ⅓ cup almond butter 80g
    • ¼ cup water 60ml
    • 1 tablespoon honey 21g
    • ½ cup vanilla rice protein powder or a vanilla pea protein blend (56g)
    • ½ teaspoon ground cinnamon

    Chocolate filling:

    • 1 tablespoon agar powder 8g
    • ¾ cups water heated to a boil (177ml)
    • 1 cup chocolate whey protein powder 90g
    • 2 teaspoons cocoa powder 4g
    • 2 packets stevia 2g

    Marshmallow topping:

    • 2 cups Protein Marshmallow Fluff (⅔ recipe)

    Instructions

    • If you haven't already made your Protein Marshmallow Fluff, set up your agar and whey for that recipe. We'll get back to it later.
    • Preheat oven to 325F (163C).
    • Make the crust by mixing the almond butter, water, and honey until combined.
    • Add in the rice protein and cinnamon. If it is too sticky to press into the pan, add a little more rice protein.
    • Press the crust into your 9" pie pan, and bake for 10-12 minutes.
    • Start to make the filling by putting the agar in a bowl, and adding the boiling water. Use a whisk to mix it. Let it cool to where you can stick your finger in and it's not too hot.
    • Remove crust from oven and cool it by placing it in the freezer.
    • Once the agar mix has cooled, mix in the whey, cacao, and stevia.
    • Pour filling into the cooled crust.
    • Freeze to set, 10 minutes if you won't be broiling to toast the marshmallow fluff, 80 minutes if you will be broiling it (or overnight in the fridge).
    • Whip up your fluff, if you haven't already.
    • Turn on your broiler.
    • Spoon ⅔ of the fluff recipe over the chocolate layer.
    • Broil for about 30 seconds. We don't want to cook the whey!
    • Place the pie back in the freezer for about 10 - 20 minutes to cool and reset the pie filling.
    • Slice and enjoy!
    • To keep the chocolate layer set, keep the pie chilled.

    Notes

    For the crust recipe, feel free to sub a pea protein blend like vanilla Warrior Blend (pea protein blend).
    For the filling, the only substitute I recommend would be a whey/casein blend like Quest chocolate protein powder. In that case, the filling may be thick enough that you don't need the agar powder.
    Remember that the fluff is made primarily of whey, and baked whey can be dry and rubbery. For this pie, about 30 seconds under the broiler is all it needs! And we'll get it back into the freezer quickly!

    Nutrition

    Serving: 1g | Calories: 222kcal | Carbohydrates: 13g | Protein: 27g | Fat: 7g | Fiber: 3g | Sugar: 4g
    Tried this recipe?Mention and tag us! @proteincakery

    More Protein Desserts

    • Vanilla Protein Cake (Easy Healthy Recipe)
    • Easy Sugar Free Frosting (Keto Vanilla Buttercream)
    • Baked Donuts (Healthy, Keto, High Protein)
    • Protein Carrot Cake with Sugar Free Cream Cheese Frosting

    Reader Interactions

    Comments

    1. Andréa

      October 14, 2014 at 7:30 am

      Hi Maria,
      I don't have any experience using grenetin, so I can't say.
      Thanks for writing in!
      Andréa

    2. maria renee

      October 13, 2014 at 5:57 pm

      hello, can i use grenetin insted agar? thanks

    3. Andréa

      September 12, 2014 at 10:46 am

      Hi Jessica,
      Thanks for writing in. I tried using agar flakes the first time I tried to make the protein marshmallow fluff, but it was lumpy and the taste was a bit off. In theory it should work; the problem is that it's not a 1:1 substitution. I'm not sure of the exact ratio, but you'd need much more agar flakes than powder. (Maybe equate the measurement in grams?) I'm sure that was the issue with both the fluff and the pie setting. With the right agar amount, the pie should set before it freezes solid, and the fluff should stay fluffy for a few days before deflating. The agar powder works well, though! :)
      Andréa

    4. Jessica

      September 12, 2014 at 10:34 am

      So I tried to make this last night and failed. I used agar flakes instead of powder; I guess you can't sub. I really thought it was the same thing but I guess not (I even tried to grind the flakes in the VitaMix to no avail). I followed the recipe to a "T" too. I'm not sure if it was the protein powder I used (Isopure - S'mores) or the Agar. I was so disappointed when I looked in the fridge this morning and the fluff had separated completely and the pie in the freezer didn't look like it was "set"; it just looked frozen LOL. The only thing I was happy about was the crust, and I actually subbed sunflower seed butter and it came out great. I'm definitely going to use the crust recipe for something else :)

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    Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

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