Salted caramel marshmallow pie

This is not an everyday dessert. But really, dessert should not be an everyday thing. I think I make a dessert perhaps once or twice a month. Fruit is our “dessert” usually.

However, on special occasions (we’re talking solstices and birthday’s)… I go all out and make something completely indulgent.

It was Daryl’s (27th!) birthday recently. While I was thinking what to cook for his birthday dinner (he always requests pork belly and salmon), it dawned on me that I forgot about the dessert! I recently made marshmallows for the winter solstice, so I thought I could do that again. But I wanted something more extravagant. So I thought.. salted caramel? With chocolate as well? Perfect! Fudgy chocolate base, oozy creamy salted caramel sauce, and topped with fluffy marshmallow! I was drooling at the very thought of this.

Then I had to figure out how I was going to pull this off. Here’s what I created…


Salted caramel marshmallow pie

Fudgy chocolate base, oozy creamy salted caramel sauce, and topped with fluffy marshmallow


    For the chocolate base
  • - 1 ¼ cups almond flour
  • - 3 tablespoons cacao powder
  • - 1 ½ tablespoons coconut flour
  • - ¼ teaspoon gelatin
  • - ¼ teaspoon salt
  • - 4 tablespoons palm shortening or coconut oil (or ghee)
  • - 3 tablespoons honey
  • For the caramel sauce
  • - ½ cup honey
  • - 1 tablespoon palm shortening (or coconut oil, or ghee)
  • - ½ cup coconut milk
  • - ½ teaspoon salt
  • For the marshmallow
  • - ½ cup water
  • - 1 tablespoon gelatin
  • - 2/3 cup honey or maple syrup (I use 50:50 of each)
  • - 1/8 teaspoon salt


    For the chocolate base
  1. In a bowl, combine almond flour, cacao powder, coconut flour, gelatin, and salt. Cut the shortening into the flour mixture [see what this means here ]. Add honey and knead gently until a dough ball forms. Place in a refrigerator to chill for around 20 minutes.
  2. Preheat oven to 160 degrees. Lightly grease a tart/pie pan with oil of choice. Starting with the base of the dish, break off small pieces of dough, and using your fingers, press the dough evenly along the base of the dish, then up the sides of the dish.
  3. Bake for 15 minutes until the crust is golden brown. Let sit for 10 minutes, then remove from dish and cool completely on a wire rack (I left it in the pan as I didn’t want a disaster happening!).
  4. For the caramel sauce
  5. In a small saucepan, bring the honey to a low boil. Simmer for around 5 minutes until the honey reaches a dark amber colour. Remove from heat and whisk in the palm shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes. Let mixture cool to room temperature.
  6. For the marshmallow
  7. In a large bowl, sprinkle the gelatin evenly over ¼ cup of the water. Allow to bloom for about 5 minutes.
  8. Pour the other ¼ cup of water, honey, and salt in a small saucepan. Bring the mixture to a boil and place a candy thermometer and continue to boil until it reaches 118-120 degrees (soft ball stage). This takes around 10 minutes for me.
  9. Using a stand mixer, or hand beater, pour the syrup into the bowl of gelatin. Beat on high until mixture becomes light in colour, has good volume, and holds its shape for a moment until falling back. Transfer the marshmallow mixture into the pie dish by working quickly, and with wet fingers (or a pallet knife or spoon), smooth out the top. Allow to ‘cure’ for at least 4 hours.


For the chocolate base

Other uses: Banana pie (drizzled with caramel sauce!)

For the caramel sauce

Notes: If the mixture doesn’t start to thicken when cooled, the honey did not cook for long enough. Return to heat for a few more minutes. The longer the caramel cooks, the more viscous it will become. Just don’t overcook it or you’ll end up with brittle!

Other uses: drizzle over a bowl or ice cream of over fresh, warm brownies. Banana pie

For the marshmallow

Notes: Can also be made into individual marshmallows. Grease a pan (or individual muffin cups). You could also sprinkle with tapioca flour. Once marshmallows have cured for at least 4 hours, carefully remove from pan and dusting the sides with flour if needed.

Soft ball stage means when a small amount of the liquid is dropped into cold water, it forms a soft ball, but then flattens after a few moments


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