This decadent, no-fuss pie layers a rich, fudgy chocolate filling over a crisp, deeply chocolatey cookie crust, then piles on toasted walnuts, puffed golden marshmallows, and a glossy chocolate drizzle for the ultimate Southern-style indulgence. Full-fat coconut milk gives the filling its silky, custard-like body, while a broil at the end turns the marshmallow layer into a toasted, gooey blanket you'll want to dig into with a spoon. The crust bakes up firm enough to hold clean slices, and a long chill locks everything into place so each piece cuts neatly. It's rich, cold, creamy, and toasty all at once, with plenty of contrast between the crunchy walnuts and pillowy marshmallow. This one's a genuinely solid pick for a gluten free dessert table, no one will guess it came together this easily.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Add the vegan chocolate sandwich cookies to a food processor and pulse until they form fine, even crumbs.
Transfer the cookie crumbs to a large mixing bowl and stir in the melted vegan butter and 1/4 tsp salt until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
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