Today I want to show you how to make a dairy free s’mores icebox pie. It has all the classic s’mores flavors, but you make it in your fridge instead of over a campfire.

The base is a simple graham cracker crust, filled with a smooth chocolate layer and topped with toasted marshmallows. It really does taste like a s’more in pie form.

The best part is that this whole pie is dairy free. I use oat milk, coconut milk, and dairy free chocolate to get that rich, creamy filling without any regular milk or butter.

If you have ever felt left out of dessert because of dairy, this one is for you. It is smooth, chocolatey, and honestly hard to tell it is dairy free at all.

Let me walk you through how I make it, step by step. It takes a little patience while it chills, but the actual work is very easy.

Why This Recipe Is a Keeper

All The S’mores Flavor – You get toasty marshmallow, rich chocolate, and buttery graham crust in one cool slice.

Totally Dairy Free – Oat milk, coconut milk, and vegan butter make this creamy without any dairy at all.

Silky Smooth Filling – The chocolate layer sets up thick, glossy, and pudding-soft with every single bite.

Here’s What You’ll Need

For The Crust

1 1/2 cups Dairy-Free Graham Cracker Crumbs
5 tbsp Vegan Butter, Melted
2 tbsp Granulated Sugar

For The Chocolate Filling

1 1/2 cups Unsweetened Oat Milk
1 can (13.5 oz) Full-Fat Coconut Milk
1/3 cup Granulated Sugar
1/4 cup Cornstarch
1/4 tsp Fine Sea Salt
6 oz Dairy-Free Semisweet Chocolate, Chopped
1 tsp Pure Vanilla Extract

For The Topping

3 cups Dairy-Free Mini Marshmallows
2 Dairy-Free Graham Cracker Sheets, Crumbled

How to Make It

Step 1

Heat the oven to 350 degrees F. Stir the graham cracker crumbs, melted vegan butter, and 2 tablespoons granulated sugar together until evenly moistened.

Step 2

Press the crust firmly into the bottom and sides of a 9-inch pie plate. Bake for 9 minutes, then cool completely.

Step 3

Whisk the oat milk, coconut milk, 1/3 cup granulated sugar, cornstarch, and salt together in a saucepan. Cook over medium heat, whisking constantly, until thick and bubbling.

Step 4

Remove the filling from the heat. Add the chopped chocolate and vanilla extract, wait for 1 minute, then whisk until glossy and smooth.

Step 5

Pour the chocolate filling into the cooled crust. Cool for 30 minutes, then cover and refrigerate for at least 6 hours.

Step 6

Arrange the mini marshmallows evenly over the chilled filling. Place the pie under a preheated broiler for 30 to 60 seconds, watching constantly, until the marshmallows are lightly toasted.

Step 7

Sprinkle the pie with crumbled graham crackers, refrigerate for 15 minutes to reset the topping, and serve cold.

Recipe Tips

Whisk the Cornstarch Before You Turn On the Heat

Mix the oat milk, coconut milk, sugar, cornstarch, and salt together in the cold pan first, before it goes on the stove. This makes sure the cornstarch dissolves evenly and doesn’t clump up into little lumps later.

If you add cornstarch to a warm pan, it seizes up fast and you’ll get grainy bits floating in your filling. Starting cold gives you a smooth, silky result every time.

Keep Whisking the Whole Time It Cooks

From my experience, you cannot walk away from this filling while it’s on the stove. Whisk it constantly, scraping the bottom and corners of the pan so nothing sticks or scorches.

The mixture will look thin at first and then suddenly thicken all at once. Once you see it get thick and start to bubble, it’s ready to come off the heat.

Shake the Coconut Milk Can First

Full-fat coconut milk often separates in the can, with the thick cream on top and watery liquid underneath. Give the can a good shake before you open it so everything blends together.

If it’s still separated after opening, whisk it in a bowl until smooth before adding it to the pan. This keeps your filling even and stops any oily patches from forming.

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