Gluten Free S'mores Pie

Chocolate marshmallow is my husband's favorite flavor combination.  When I saw a recipe for s'mores pie in Rachael Ray's June 2011 magazine I knew I had to make this for Father's Day - gluten free, of course!  This super sweet chocolate delight is so easy to put together. 

I put a layer of chocolate chips between the pudding and marshmallow topping for that melted chocolate effect that you get with smores, but only some of the chocolate chips melted.  It was still really yummy (I ate 2 slices!), but next time I might try mixing the chips in with the marshmallow topping to see if they melt better.

Gluten Free S'mores Pie

Crust:
4 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1 1/2 cups gluten free cookie crumbs (I use a 6 oz box Orgran gluten free vanilla animal cookies crushed in the blender)

Filling:
1 5.1 oz box gluten free instant chocolate pudding
2 cups cold milk
1 cup gluten free whipped topping

Topping:
1/2 cup gluten free chocolate chips
7 ounce jar gluten free marshmallow creme

Preheat oven to 375 degrees Fahrenheit.  In a 9 inch pie dish combine the crust ingredients and use a fork or clean hands to pat the crust into the pie dish.  Bake at 375 for 7 minutes.  Remove from oven and cool.

While the crust is cooling, whisk together the chocolate pudding mix and milk until smooth (about 2 minutes).  Stir in whipped topping.  Spoon chocolate filling into the cooled crust and top with chocolate chips.  Place in the freezer for 15 minutes.  (If you're making this ahead of time, refrigerate the pie until 30 minutes before serving.  At that time, place it in the freezer for 15 minutes).  Turn on your oven to broil, remove pie from the freezer and spoon marshmallow creme over the pie sealing the edges.  It's sticky, so use a wet knife.  Place pie under the broiler until marshmallow topping starts to brown.  This only takes a few minutes so watch it carefully!

Remove S'mores Pie from the oven and serve immediately.  Refrigerate any leftovers.