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!
Ingredients
Scale
- 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)
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Preheat your oven to 350°F (175°C).
- 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.
- 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.
- Once baked, remove the crusts from the oven and let them cool completely in the tin.
- 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.
- Gradually add the powdered sugar and continue to mix until well combined. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and mix until everything is well incorporated. The filling should be light and fluffy.
- 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.
- 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.
- 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.
- Pour the melted chocolate over the cream cheese filling in each mini pie, filling them to the top.
- Once the chocolate layer is set, sprinkle a generous amount of mini marshmallows on top of each pie.
- 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!
- 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.
- Once the marshmallows are toasted to your liking, let the mini s’mores pies cool at room temperature for about 10 minutes.
- After cooling, place the pies in the refrigerator for at least 1 hour to allow the chocolate to set completely.
- When you’re ready to serve, garnish the pies with chocolate shavings or a dusting of cocoa powder for an extra touch.
- 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