Mini S’mores Pies: The Perfect Bite-Sized Treat for Any Occasion

Mini S’mores Pies are the perfect bite-sized treat that brings the classic campfire experience right to your kitchen. Imagine the delightful combination of graham cracker crust, rich chocolate, and fluffy marshmallow, all baked to perfection in a mini pie form. This recipe not only satisfies your sweet tooth but also evokes fond memories of summer nights spent around the fire, roasting marshmallows and sharing stories with friends and family.

What I love most about Mini S’mores Pies is their incredible taste and texture. The crunchy crust pairs beautifully with the gooey marshmallow and melted chocolate, creating a symphony of flavors that is simply irresistible. Plus, they are incredibly convenient to make, allowing you to whip up a batch for any occasion, whether it’s a cozy family gathering or a festive celebration. Join me as we dive into this delightful recipe that is sure to become a favorite in your household!

this Recipe

Ingredients:

• 1 package of graham cracker crumbs (about 1 ½ cups)
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1 cup semi-sweet chocolate chips
• ¼ cup heavy cream
• Extra mini marshmallows for topping
• Chocolate shavings or cocoa powder for garnish (optional)

Preparing the Crust

1. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
2. Preheat your oven to 350°F (175°C).
3. Using a tablespoon, scoop the crumb mixture into a mini muffin tin, filling each cup about halfway. Press the mixture down firmly with the back of the spoon to form a crust.
4. Bake the crusts in the preheated oven for about 5-7 minutes, or until they are lightly golden. Keep an eye on them to prevent burning.
5. Once baked, remove the crusts from the oven and let them cool completely in the tin.

Preparing the Cream Cheese Filling

1. While the crusts are cooling, grab a large mixing bowl and add the softened cream cheese. Using an electric mixer, beat the cream cheese until it’s smooth and creamy.
2. Gradually add the powdered sugar and continue to mix until well combined. Scrape down the sides of the bowl as needed.
3. Add the vanilla extract and mix until everything is well incorporated. The filling should be light and fluffy.

Assembling the Mini S’mores Pies

1. Once the crusts are completely cool, carefully remove them from the muffin tin. You can use a small knife to gently loosen the edges if needed.
2. Using a piping bag or a spoon, fill each graham cracker crust with the cream cheese filling, leaving a little space at the top for the chocolate layer.
3. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
4. Pour the melted chocolate over the cream cheese filling in each mini pie, filling them to the top.

Adding the Marshmallow Topping

1. Once the chocolate layer is set, it’s time to add the mini marshmallows. Sprinkle a generous amount of mini marshmallows on top of each pie.
2. For a toasted effect, you can use a kitchen torch to lightly toast the marshmallows. Hold the torch a few inches away and move it in a circular motion until the marshmallows are golden brown. Be careful not to burn them!
3. If you don’t have a kitchen torch, you can place the mini pies under the broiler in your oven for about 1-2 minutes. Keep a close eye on them to prevent burning.

Chilling and Serving

1. Once the marshmallows are toasted to your liking, let the mini s’mores pies cool at room temperature for about 10 minutes.
2. After cooling, place the pies in the refrigerator for at least 1 hour to allow the chocolate to set completely.
3. When you’re ready to serve, you can garnish the pies with chocolate shavings or a dusting of cocoa powder for an extra touch.
4. Carefully remove the pies from the muffin tin and place them on a serving platter. Enjoy your delicious mini s’mores pies with friends and family!

Storage Tips

1. If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days.
2. For longer storage, you can freeze the mini s’mores pies. Just make sure

   Conclusion:

   In summary, these Mini S’mores Pies are an absolute must-try for anyone who loves the classic campfire treat but wants a fun and portable twist. The combination of a buttery graham cracker crust, rich chocolate filling, and fluffy marshmallow topping creates a delightful explosion of flavors and textures that will leave you craving more. Plus, they are incredibly easy to make, making them perfect for both novice bakers and seasoned pros alike. For serving suggestions, consider pairing these Mini S’mores Pies with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. You can also experiment with variations by adding a sprinkle of sea salt on top for a sweet and salty contrast or incorporating different types of chocolate, like dark or white chocolate, to suit your taste preferences. I encourage you to give this recipe a try and share your experience with friends and family. Whether you’re hosting a gathering or simply treating yourself, these Mini S’mores Pies are sure to impress. Don’t forget to snap a photo and tag me when you make them—I can’t wait to see your delicious creations! Happy baking! Print
   

   Mini S’mores Pies: The Perfect Bite-Sized Treat for Any Occasion

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   • Author: yumrow
   • Total Time: 30 minutes
   • Yield: 12 mini pies 1x

   Print Recipe

   Pin Recipe

   Description

   Enjoy these Mini S’mores Pies with a buttery graham cracker crust, creamy cream cheese filling, rich chocolate ganache, and toasted marshmallow topping. Perfect for any occasion, they are a delightful twist on a classic treat!

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   Ingredients

   Scale 1x2x3x

   • 1 package of graham cracker crumbs (about 1 ½ cups)
   • ½ cup unsalted butter, melted
   • ¼ cup granulated sugar
   • 1 package (8 oz) cream cheese, softened
   • 1 cup powdered sugar
   • 1 teaspoon vanilla extract
   • 1 cup mini marshmallows
   • 1 cup semi-sweet chocolate chips
   • ¼ cup heavy cream
   • Extra mini marshmallows for topping
   • Chocolate shavings or cocoa powder for garnish (optional)

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   Instructions

   1. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
   2. Preheat your oven to 350°F (175°C).
   3. Using a tablespoon, scoop the crumb mixture into a mini muffin tin, filling each cup about halfway. Press the mixture down firmly with the back of the spoon to form a crust.
   4. Bake the crusts in the preheated oven for about 5-7 minutes, or until they are lightly golden. Keep an eye on them to prevent burning.
   5. Once baked, remove the crusts from the oven and let them cool completely in the tin.
   6. While the crusts are cooling, grab a large mixing bowl and add the softened cream cheese. Using an electric mixer, beat the cream cheese until it’s smooth and creamy.
   7. Gradually add the powdered sugar and continue to mix until well combined. Scrape down the sides of the bowl as needed.
   8. Add the vanilla extract and mix until everything is well incorporated. The filling should be light and fluffy.
   9. Once the crusts are completely cool, carefully remove them from the muffin tin. You can use a small knife to gently loosen the edges if needed.
   10. Using a piping bag or a spoon, fill each graham cracker crust with the cream cheese filling, leaving a little space at the top for the chocolate layer.
   11. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
   12. Pour the melted chocolate over the cream cheese filling in each mini pie, filling them to the top.
   13. Once the chocolate layer is set, sprinkle a generous amount of mini marshmallows on top of each pie.
   14. For a toasted effect, use a kitchen torch to lightly toast the marshmallows. Hold the torch a few inches away and move it in a circular motion until the marshmallows are golden brown. Be careful not to burn them!
   15. If you don’t have a kitchen torch, place the mini pies under the broiler in your oven for about 1-2 minutes. Keep a close eye on them to prevent burning.
   16. Once the marshmallows are toasted to your liking, let the mini s’mores pies cool at room temperature for about 10 minutes.
   17. After cooling, place the pies in the refrigerator for at least 1 hour to allow the chocolate to set completely.
   18. When you’re ready to serve, garnish the pies with chocolate shavings or a dusting of cocoa powder for an extra touch.
   19. Carefully remove the pies from the muffin tin and place them on a serving platter. Enjoy your delicious mini s’mores pies with friends and family!

   Notes

   • If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days.
   • For longer storage, you can freeze the mini s’mores pies. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

   • Prep Time: 20 minutes
   • Cook Time: 10 minutes