1 1/2 cups graham cracker crumbs (from 10 to 12 graham cracker sheets)
5 Tbsp. melted butter or coconut oil
1/4 cup granulated sugar (white or coconut sugar)
2 medium ripe avocados
1/4 cup unsweetened cocoa powder
1/3 cup milk of choice (I use almond milk)
4 Tbsp. maple syrup (sub granulated sugar)
1 tsp. vanilla extract
1 cup plain full-fat Greek yogurt
1 cup marshmallow fluff
Optional topping: mini marshmallows
Prepare Graham Cracker Crust: Use a food processor to pulverize graham crackers into fine crumbs, or crush them in a zip top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a large bowl until combined. Press the mixture into the bottom of a 9″ pie plate and slightly up the sides. Use the bottom of a flat measuring cup to make sure it’s tight and compact. Refrigerate while you prepare avocado pudding.
Prepare Avocado Chocolate Filling: Wipe food processor clean, and add avocados, cocoa powder, milk, maple syrup, and vanilla. Blend until smooth and creamy, stopping to scrape down the sides of the food processor as needed.
Dollop the chocolate avocado pudding over the graham cracker crust, and smooth to the edges. Refrigerate while you prepare topping.
Prepare Marshmallow Yogurt Topping: Combine Greek yogurt and marshmallow fluff in a large bowl. Use an electric hand mixer to beat mixture for 1 to 2 minutes, until smooth and creamy. (Alternatively, you can use a stand mixer with whisk attachment.)
Very gently dollop marshmallow mixture over chocolate pudding, and smooth to all edges.
If desired, place mini marshmallows over the marshmallow yogurt topping. For more of the camp fire experience, broil s’mores pie on the top oven rack under the LOW broil setting for 1 to 2 minutes, watching closely to not burn.
Chill pie for a minimum of 4 hours (or ideally overnight) before slicing into.