S'mores Pie

From Sarah Lipoff, POPSUGAR Food

For the Chocolate Base
1 tablespoon coconut oil
1 tablespoon vegetable oil
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
1 egg
1/4 cup flour
1/2 cup dairy-free chocolate chips
Pinch of salt

For the Middle Layer
1 3-ounce box vanilla pudding
1 cup Silk® Vanilla Cashewmilk
1 cup marshmallow fluff

For the Topping
1 cup mini marshmallows
1/4 cup graham cracker crumbs
1 tablespoon chocolate syrup

Preheat your oven to 350˚F.
For the crust, place the graham cracker crumbs and coconut oil in a food processor and pulse until blended. Press into a 9-inch pie pan.
To make the chocolate layer, mix together the coconut oil, vegetable oil, and sugar in a small mixing bowl. Next add the cocoa, vanilla, and egg, stirring until incorporated. Finish with the flour, chocolate chips, and salt and carefully spread over the graham cracker crust.
Bake for 10 minutes, then remove and let cool.
For the middle layer, mix the pudding mix and Silk Cashewmilk in a small bowl, then fold in the marshmallow fluff. Spread over the base of the pie and refrigerate for 20 minutes.
Sprinkle the marshmallows over the pie and place under the broiler, keeping a close eye so the marshmallows do not burn. Once they puff and crisp, remove from the oven and sprinkle with graham cracker crumbs and drizzle with chocolate syrup.