Mini Smores Pies: Delicious & Easy Dessert Recipe

Mini Smores Pies: Prepare to be transported back to crackling campfires and starry nights with a dessert that perfectly encapsulates the beloved flavors of summer! Imagine biting into a perfectly portioned, handheld pie, where the rich, dark chocolate ganache melts in your mouth, the gooey marshmallow stretches with every delightful pull, and the buttery graham cracker crust provides the perfect textural counterpoint. These aren’t just pies; they’re edible nostalgia.

S’mores, as a concept, have been warming hearts and bellies since the early 1920s, with the first documented recipe appearing in a Girl Scout guidebook. The simple combination of roasted marshmallow and chocolate sandwiched between graham crackers quickly became a quintessential American treat. But we’re taking it up a notch! We’re transforming this campfire classic into elegant, individual Mini Smores Pies that are perfect for parties, potlucks, or simply a special treat for yourself.

What makes s’mores so irresistible? It’s the symphony of textures and tastes! The sweetness of the marshmallow, the bitterness of the chocolate, and the subtle honeyed flavor of the graham cracker create a harmonious blend that’s simply addictive. Plus, these Mini Smores Pies are incredibly convenient. No campfire required! They’re easy to make ahead of time, portable, and require no utensils. Get ready to experience the magic of s’mores in a whole new, perfectly portioned way!

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• Pinch of salt
• For the Chocolate Filling:
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, finely chopped
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Marshmallow Topping:
• 4 large egg whites
• ¾ cup granulated sugar
• ¼ cup water
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Preparing the Graham Cracker Crust:

Okay, let’s get started with the foundation of our mini S’mores pies – the graham cracker crust! This is super easy and sets the stage for all the deliciousness to come.

1. Combine the Dry Ingredients: In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, and salt. Make sure everything is evenly distributed. This ensures a consistent flavor throughout the crust.
2. Add the Melted Butter: Pour the melted butter into the bowl with the dry ingredients. Use a fork or your fingers to mix everything together until the crumbs are evenly moistened and resemble wet sand. The mixture should hold its shape when you press it together. If it’s too dry, add a tiny bit more melted butter, a teaspoon at a time.
3. Press into Mini Pie Tins: Now, grab your mini pie tins (or muffin tins – those work great too!). I usually use about 12 tins. Spoon about 2 tablespoons of the graham cracker mixture into each tin. Use your fingers or the bottom of a measuring cup to firmly press the crumbs into the bottom and up the sides of each tin. You want a nice, even layer.
4. Bake the Crusts: Place the mini pie tins on a baking sheet and bake in a preheated oven at 350°F (175°C) for 8-10 minutes. The crusts should be lightly golden brown and fragrant. Keep a close eye on them, as they can burn easily.
5. Cool Completely: Remove the baking sheet from the oven and let the mini crusts cool completely in the tins before adding the chocolate filling. This is important because if you add the filling while the crusts are still warm, it can melt the chocolate and make the crust soggy.

Making the Decadent Chocolate Filling:

Next up, the heart of our S’mores pies – the rich and creamy chocolate filling! This is where the magic really happens. We’re aiming for a smooth, decadent filling that perfectly complements the graham cracker crust and marshmallow topping.

1. Heat the Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Watch it carefully, as you don’t want it to boil over.
2. Pour Over the Chocolate: Remove the saucepan from the heat and pour the hot heavy cream over the finely chopped semi-sweet chocolate in a heatproof bowl. Let it sit for about a minute to allow the heat to melt the chocolate.
3. Whisk Until Smooth: Gently whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth and glossy. Be patient and keep whisking until all the chocolate is incorporated.
4. Add Butter, Vanilla, and Salt: Stir in the unsalted butter, vanilla extract, and a pinch of salt. The butter will add extra richness and shine to the filling, while the vanilla and salt will enhance the chocolate flavor.
5. Pour into Crusts: Once the graham cracker crusts are completely cool, spoon the chocolate filling evenly into each crust. Fill them almost to the top, leaving a little room for the marshmallow topping.
6. Chill in the Refrigerator: Cover the mini pies with plastic wrap and chill them in the refrigerator for at least 2 hours, or preferably overnight. This will allow the chocolate filling to set completely and become firm.

Crafting the Fluffy Marshmallow Topping:

Now for the grand finale – the fluffy, toasted marshmallow topping! This is what truly makes these mini pies taste like S’mores. We’re going to make a Swiss meringue, which is a stable and delicious marshmallow topping that’s perfect for toasting.

1. Combine Egg Whites and Sugar: In a heatproof bowl (such as stainless steel or glass) set over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water), combine the egg whites and granulated sugar.
2. Whisk Constantly: Whisk the egg whites and sugar constantly over the simmering water until the sugar is completely dissolved and the mixture is warm to the touch. This usually takes about 5-7 minutes. You can test if the sugar is dissolved by rubbing a little of the mixture between your fingers – it should feel smooth, not grainy.
3. Whip to Stiff Peaks: Remove the bowl from the heat and transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form. This may take 5-10 minutes, so be patient. The meringue should be thick and hold its shape when you lift the whisk.
4. Add Cream of Tartar and Vanilla: Once stiff peaks have formed, add the cream of tartar and vanilla extract. Beat for another minute to incorporate. The cream of tartar helps stabilize the meringue and the vanilla adds flavor.
5. Pipe or Spoon onto Pies: Remove the chilled mini pies from the refrigerator. Transfer the marshmallow meringue to a piping bag fitted with a decorative tip (or you can simply use a spoon). Pipe or spoon the meringue onto each pie, creating a generous swirl or mound on top.

Toasting the Marshmallow Topping:

The final step – toasting the marshmallow topping to golden brown perfection! This is what gives these mini pies that classic S’mores flavor and visual appeal.

1. Use a Kitchen Torch: The easiest and most effective way to toast the marshmallow topping is with a kitchen torch. Hold the torch a few inches away from the meringue and move it back and forth in a circular motion until the topping is golden brown and slightly charred. Be careful not to burn the meringue.
2. Alternatively, Use the Broiler: If you don’t have a kitchen torch, you can use the broiler in your oven. Place the mini pies on a baking sheet and position them under the broiler. Watch them very closely, as they can burn quickly. Broil for just a minute or two, until the topping is golden brown and slightly charred.
3. Serve Immediately: Once the marshmallow topping is toasted, serve the mini S’mores pies immediately. The toasted marshmallow is best when it’s warm and gooey.

Tips for Success:

• Use Finely Ground Graham Cracker Crumbs: For the best crust texture, make sure your graham cracker crumbs are finely ground. You can use a food processor or place the graham crackers in a zip-top bag and crush them with a rolling pin.
• Don’t Overbake the Crusts: Overbaking the crusts can make them dry and brittle. Bake them just until they are lightly golden brown.
• Use High-Quality Chocolate: The quality of the chocolate will greatly affect the flavor of the filling. Use a good-quality semi-sweet chocolate for the best results.
• Chill the Filling Thoroughly: Chilling the chocolate filling completely is essential for it to set properly. Don’t skip this step!
• Make Sure the Bowl is Clean: When making the marshmallow meringue, make sure the bowl and whisk attachment are completely clean and free of any grease or oil. This will help the meringue whip up properly.
• Don’t Over-Toast the Marshmallow: Over-toasting the marshmallow can make it bitter. Keep a close eye on it and remove it from the heat as soon as it’s golden brown.

Variations:

• Add Peanut Butter: For a peanut butter twist, add a tablespoon or two of peanut butter to the chocolate filling.
• Use Different Chocolate: Experiment with different types of chocolate, such as milk chocolate or dark chocolate, for the filling.
• Add a Sprinkle of Sea Salt: A sprinkle of sea salt on top of the toasted marshmallow topping adds a nice salty-sweet contrast.
• Make it Gluten-Free: Use gluten-free graham crackers for the crust to make these pies gluten-free.

Conclusion:

And there you have it! These Mini Smores Pies are truly a must-try for anyone who loves the classic campfire treat. The combination of the buttery, crumbly graham cracker crust, the gooey chocolate filling, and the perfectly toasted marshmallow topping is simply irresistible. They’re the perfect individual dessert for parties, potlucks, or even just a cozy night in. Trust me, once you take a bite, you’ll be hooked!

But the best part about these little pies is how versatile they are. Feeling adventurous? Try swapping out the milk chocolate for dark chocolate for a richer, more intense flavor. Or, if you’re a peanut butter lover like me, swirl a spoonful of peanut butter into the chocolate filling before baking. You could even add a sprinkle of sea salt on top of the marshmallows for a sweet and salty twist. The possibilities are endless!

For serving, these Mini Smores Pies are delicious on their own, but you can also dress them up a bit. A scoop of vanilla ice cream on the side is always a welcome addition, especially while the pies are still warm. Or, drizzle them with a little extra melted chocolate or caramel sauce for an extra touch of decadence. If you’re serving them at a party, consider setting up a “Smores Pie Bar” with different toppings like chopped nuts, sprinkles, and fruit. This allows your guests to customize their pies and create their own unique flavor combinations.

I know that baking can sometimes seem intimidating, but I promise you that this recipe is incredibly easy to follow. Even if you’re a beginner baker, you’ll be able to whip up a batch of these Mini Smores Pies in no time. The simple steps and readily available ingredients make it a breeze. Plus, the satisfaction of creating something so delicious from scratch is truly rewarding.

I’ve made these pies countless times, and they’re always a hit. Whether I’m bringing them to a family gathering or just baking them for myself as a little treat, they never fail to bring a smile to my face. And I have a feeling they’ll do the same for you.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake up a batch of these amazing Mini Smores Pies. I’m confident that you’ll love them as much as I do.

And once you’ve tried the recipe, I’d love to hear about your experience! Did you make any variations? What did you think of the flavor? Share your photos and comments with me – I’m always eager to see your creations and hear your feedback. Happy baking! I can’t wait to see what delicious variations you come up with for these delightful Mini Smores Pies. Don’t forget to tag me in your photos!