This decadent pie riffs on the classic summer trio of graham crackers, marshmallows, and chocolate. For vegan marshmallows, look no further than Dandies. We originally wanted to make our own graham cracker crust, but I couldn’t find vegan grahams in any store in town. That meant we used Mi-Del’s pre-made graham crust, and although I’m thankful to the company for this vegan product, I was sorry that Travis and I missed out on preparing some of this Raddish Kids recipe together. At least we still had the filling to prepare!

If you do find vegan graham crackers, start with the following: Heat 6 tablespoons Earth Balance butter in the microwave for about 30 seconds, until melted; set aside. Place 12 graham cracker sheets in a zip-top plastic bag and crush with a rolling pin until you have fine crumbs. Add the crumbs and 1/3 cup sugar to the melted butter, stirring until combined. Press the crust into the bottom and up the sides of a pie pan.

Here’s where we picked up with the filling! In a saucepan, whisk together 2 cups plain non-dairy milk, 1/4 cup sugar, 3 tablespoons arrowroot (or cornstarch), 4 teaspoons cocoa powder, and 1/4 teaspoon salt.

Bring the mixture to a boil over medium heat. Continue to cook for 1 minute, whisking frequently.

Remove from heat and stir in 2/3 cup non-dairy chocolate chips, 2 tablespoons Earth Balance butter, and 1 teaspoon vanilla extract. Spoon the filling into the crust; cover and chill for at least 4 hours.

Just before serving, remove from the fridge and top with 2 and 1/2 cups mini marshmallows. You’ll notice my very proud and excited sous-chef!

Bake at 450 degrees F for 6 minutes. The marshmallows were puffed and just lightly browned, exactly as Raddish’s recipe card feature on the “three stages of roasting marshmallows” said they should be.

We loved that this recipe used both cold and heat, two different “elements” to transform the ingredients. And of course we also loved the taste. Don’t expect slices to come out neatly, but do expect them to come out delicious!