Mini S'mores Pies Recipe (6 Ingredients!)
This mini s'mores pies recipe takes the traditional s'mores flavors and turns it into an easy dessert that's bite-size. They have a buttery graham cracker crust, a smooth and silky chocolate filling, and are topped with a toasted marshmallow. All together, you just need 6 simple ingredients!
Servings: 12 mini pies
Calories: 295kcal
Equipment
- 12-count muffin pan
- Food Processor
- Small Saucepan
Ingredients
Graham Cracker Crust
- 10 graham cracker sheets, crumbs (about 1 ½ cups)
- 5 tablespoons unsalted butter, melted
- ⅛ teaspoon salt
Chocolate Filling
- 8 ounces semi-sweet chocolate bar, finely chopped
- ¾ cup heavy whipping cream
- 2 tablespoons unsalted butter
Topping
- 12 large marshmallows
Instructions
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Graham Cracker Crust
- Place the graham cracker sheets into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter and salt. Mix together.
- Evenly disperse the graham cracker crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8-10 minutes and set aside while you're making the filling.
Chocolate Filling
- In a small saucepan, heat the heavy whipping cream over medium-high heat until bubbling.
- Remove the pot from the heat and add the finely chopped chocolate and butter. Mix continuously with a whisk until smooth and creamy.
- Evenly disperse the chocolate over the graham cracker crust and place the pan in the refrigerator to chill for at least 2 hours.
Assemble
- Once the pies have chilled, place 12 large marshmallows on a baking sheet lined with parchment paper.
- Broil the marshmallows for 1-3 minutes until they are lightly toasted. Immediately place the toasted marshmallows on top of the pies and serve.
Notes
Muffin Pan: This recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each muffin cup.
Chocolate: Be sure to finely chop the chocolate before adding it to the hot cream. This helps for both of the ingredients to incorporate smoothly.
Marshmallow Topping: Toast the marshmallow in either the oven under the broiler or by using a kitchen torch.
Storing: Keep any leftover pie in an airtight container in the refrigerator for up to 4 days.
Freezing: Once the pies have completely cooled, place them in a freezer-safe container. Freeze them without the toasted marshmallow on top. Freeze for up to 2 months. When ready for them, thaw in the refrigerator overnight then add the toasted marshmallow before serving.
Nutrition
Serving: 1pie | Calories: 295kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 115mg | Potassium: 171mg | Fiber: 2g | Sugar: 12g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 3mg
