Mini S’mores Pies
These Mini S’mores Pies bring the nostalgic flavor of campfire s’mores into a bite-sized, mess-free dessert. With a buttery graham cracker crust, a smooth chocolate filling, and a toasted marshmallow topping, they are simple to make, affordable, and perfect for any occasion.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 12 1x
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 cup semi-sweet chocolate chips or chopped chocolate bars
- ½ cup heavy cream
- 12 large marshmallows (halved) or 1 ½ cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. The mixture should resemble damp sand.
- Spoon the mixture into the wells of a muffin tin, pressing it firmly into the bottom and sides to form crusts.
- Bake the crusts for 6–8 minutes, then remove from the oven and let cool completely.
- Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat.
- Pour the hot cream over the chocolate in a heatproof bowl. Let it sit for 1 minute, then whisk until smooth and glossy.
- Spoon or pour the chocolate filling into each cooled crust, filling almost to the top. Smooth the tops with a spoon.
- Refrigerate the filled crusts for at least 1 hour, allowing the chocolate to set.
- Once chilled, arrange marshmallows on top of each pie, covering the surface.
- Toast marshmallows under the oven broiler for 1–2 minutes or until golden brown. Watch carefully to avoid burning.
- Remove from the oven, let cool slightly, and serve warm or at room temperature.
Notes
Use mini marshmallows for a more even topping, or large marshmallows cut in half for a classic look.
A kitchen torch gives more control when toasting marshmallows.
These pies are best served fresh but can be stored in the refrigerator for up to 3 days.
Find it online: https://quickrecipetricks.com/mini-smores-pies/