Satori S’Mores Pie

By Joanna O’Boyle

No-bake, dairy-free, egg-free, no added sugar: the perfect summer dessert!

The phrase “easy as pie” doesn’t seem to make any actual sense if you stop to think about it, as pies are usually something of a pain to make. Really good pies are a labor of love and experience, the domain of beloved grandmothers and the most accomplished bakers, and aren’t typically a project for the lazy or impatient… until, of course, it’s time to eat! Which, as it turns out, is what the “easy as pie” saying refers to: pies are infinitely easy to enjoy!

This silky, chocolatey, no-bake S’mores pie proves the old adage especially true, with mountains of whipped topping and dairy-free chocolate ‘custard’ topped with the perfect dose of THC: a delicious, limited-edition, cannabis-infused S’mores Bite from Satori. Super simple to whip up, just melt chocolate, blend the ingredients in a food processor until smooth, pour in a premade crust and chill! Easy as pie.

The recipe involves some minor prep a day before you actually want the pie—just soak the cashews in water overnight, and remember to put a can of coconut cream in the fridge. Put a metal or glass mixing bowl and beaters in the freezer (for whipping up the marshmallow topping, as a cold bowl works best) overnight as well.

Satori S’Mores Pie

Serves: 8
Dosaage: 5mg of THC per serving, 40mg of THC in the entire pie

Ingredients:

For the the chocolate pie:

  • 1 cup raw, unsalted cashews (soaked in water overnight, then drained)
  • 1 package (12.3 oz/349 g) silken tofu
  • 3 tbsp. canned coconut cream, chilled in fridge overnight
  • 7 oz. dark chocolate (chips or bar)
  • 1/2 tsp. cinnamon powder
  • 1/8 tsp. salt
  • 1 9-inch graham cracker pie crust
  • 8 Satori S’mores Bites

For the marshmallow whipped topping:

  • 1 cup aquafaba (the amount of liquid squeezed from a can of unsalted chickpeas/garbanzos)
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • 2 cups sifted confectioner’s sugar/superfine baking sugar

Instructions:

  • Put the soaked and drained cashews, the tofu, and the coconut cream in a food processor.
  • Melt the dark chocolate in double boiler (or in the microwave, in 30-second increments).
  • Using a kitchen towel (or oven mitts) to protect your hands from the hot bowl, add the melted chocolate to the other ingredients in the food processor.
  • Add the cinnamon and salt. Process the chocolate into the other ingredients until the mixture is smooth, with no specks of white are visible (this can definitely take some time, about 10-15 minutes). This is the key step, to make sure that the coconut cream and melted chocolate are perfectly incorporated into the tofu for the silkiest ‘custard’ possible.
  • Pour mixture into graham cracker pie crust, then chill the pie for at least 3-4 hours, or overnight.
  • When ready to serve: pour the aquafaba liquid (the juice from a can of chickpeas) into a chilled, clean, larger-than-you-think-is-necessary mixing bowl (the fluff will triple/quadruple in size!). Beat with a hand mixer for 5-10 minutes, or until soft, airy peaks start to form.
  • Add cream of tartar 1/4 tsp at a time, beating continuously (an advantage of aquafaba over egg whites is you cannot over-whip aquafaba. If it deflates, you can chill it, and re-whip as needed) until stiff peaks form.
  • Add sugar, 1 tbsp at a time so as to not deflate the fluff.
  • When the aquafaba meringue is shiny and thick, add the vanilla, and beat one-to-two more minutes.
  • Get chilled pie from fridge to slice, top, and serve!
  • Garnish with whipped marshmallow topping, shaved chocolate, crushed graham crackers, and the most important ingredient: a perfectly dosed, 5 mg of THC Satori S’more bite to top each slice. Happy summer!

Interested in making this recipe? Start by placing an order for Satori's limited-edition S'mores Bites for delivery, or easy pickup at your favorite dispensary.