Mini Smores Pies: Prepare to be transported back to crackling campfires and starry nights with this irresistible dessert! Imagine the gooey, chocolatey, marshmallowy goodness of a classic s’more, perfectly contained in a buttery, bite-sized pie. These aren’t just desserts; they’re miniature vessels of pure joy, ready to ignite your taste buds and bring a smile to your face.

The s’more, a beloved American treat, has a history as rich and comforting as its flavor. While its exact origins are debated, the first published recipe appeared in a Girl Scout handbook in the 1920s. Since then, it has become a quintessential symbol of summer, friendship, and simple pleasures. But who says you need a campfire to enjoy this iconic combination?

People adore s’mores for their delightful blend of textures and flavors. The crisp graham cracker, the melty chocolate, and the soft, toasted marshmallow create a symphony of sensations that’s simply irresistible. And that’s precisely what makes these Mini Smores Pies so special. They capture all the magic of the original in a convenient, adorable, and utterly delicious package. Whether you’re looking for a crowd-pleasing dessert for a party or a sweet treat to brighten your day, these little pies are guaranteed to be a hit. Get ready to experience s’mores in a whole new way!

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, 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

For Garnish:

Mini marshmallows
Chocolate shavings (optional)
Graham cracker crumbs (optional)

Preparing the Graham Cracker Crust:

Combine the Dry Ingredients: In a medium bowl, I like to start by combining the graham cracker crumbs, granulated sugar, and a pinch of salt. Make sure everything is evenly distributed. This ensures that the crust has a consistent flavor and texture.
Add the Melted Butter: Pour the melted butter into the bowl with the dry ingredients. Use a fork or your hands to mix everything together until the crumbs are evenly moistened. The mixture should resemble wet sand. This is crucial for the crust to hold its shape.
Press into Mini Pie Tins: Now, it’s time to press the graham cracker mixture into mini pie tins. I usually use a 12-cup muffin tin for this. Spoon about 2 tablespoons of the mixture into each cup. Use the bottom of a measuring cup or your fingers to firmly press the crumbs into the bottom and up the sides of each tin. Make sure the crust is even and compact. A well-pressed crust is less likely to crumble later.
Bake the Crusts: Preheat your oven to 350°F (175°C). Bake the crusts for 8-10 minutes, or until they are lightly golden brown and set. Keep a close eye on them to prevent burning.
Cool Completely: Remove the mini pie tins from the oven and let the crusts cool completely before adding the filling. This is important because adding the filling while the crusts are still warm can make them soggy. I usually let them cool on a wire rack.

Making the Chocolate Filling:

Heat the Heavy Cream: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to let it boil. Boiling the cream can change its texture and affect the final filling.
Pour Over Chocolate: Remove the saucepan from the heat and pour the hot heavy cream over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for about a minute to allow the heat to melt the chocolate.
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 continue whisking until all the chocolate is melted.
Add Butter and Vanilla: Stir in the unsalted butter, vanilla extract, and a pinch of salt. The butter adds richness and shine to the filling, while the vanilla enhances the chocolate flavor. The salt balances the sweetness.
Pour into Crusts: Pour the chocolate filling evenly into the cooled graham cracker crusts. Fill them almost to the top.
Chill: Cover the mini pies with plastic wrap and refrigerate for at least 2 hours, or until the chocolate filling is firm. Chilling is essential for the filling to set properly. I sometimes chill them overnight for the best results.

Preparing the Marshmallow Topping:

Combine Sugar and Water: In a small saucepan, combine the granulated sugar and water. Stir to dissolve the sugar.
Cook to Soft-Ball Stage: Place the saucepan over medium heat and cook, without stirring, until the mixture reaches the soft-ball stage (235-240°F or 113-116°C on a candy thermometer). It’s crucial to use a candy thermometer for accuracy. If you don’t have one, you can test the syrup by dropping a small amount into a bowl of cold water. If it forms a soft, pliable ball, it’s ready.
Whisk Egg Whites: While the sugar syrup is cooking, place the egg whites and cream of tartar in a clean, grease-free bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. The cream of tartar helps stabilize the egg whites.
Slowly Pour in Sugar Syrup: With the mixer running on low speed, slowly and carefully pour the hot sugar syrup into the egg whites in a thin, steady stream. Be very careful not to splash the syrup, as it is extremely hot.
Increase Speed and Beat: Increase the mixer speed to high and beat for about 5-7 minutes, or until the meringue is glossy, stiff, and the bowl is cool to the touch. This step is important for creating a stable and voluminous meringue.
Add Vanilla Extract: Stir in the vanilla extract.

Assembling and Finishing the Mini S’mores Pies:

Pipe or Spread Marshmallow Topping: Remove the chilled mini chocolate pies from the refrigerator. You can either pipe the marshmallow topping onto each pie using a piping bag fitted with a decorative tip, or you can simply spread it on with a spoon or spatula. I prefer piping for a more professional look.
Toast the Marshmallow Topping: Use a kitchen torch to toast the marshmallow topping until it is golden brown and slightly charred. Be careful not to burn it. If you don’t have a kitchen torch, you can broil the pies in the oven for a few seconds, but watch them very closely to prevent burning.
Garnish (Optional): Garnish the mini s’mores pies with mini marshmallows, chocolate shavings, or graham cracker crumbs, if desired. This adds extra flavor and visual appeal.
Serve Immediately: Serve the mini s’mores pies immediately after toasting the marshmallow topping. The combination of the warm, toasted marshmallow, the rich chocolate filling, and the crunchy graham cracker crust is best enjoyed fresh.

Tips for Success:

Use High-Quality Chocolate: The quality of the chocolate will greatly impact the flavor of the filling. I recommend using a good quality semi-sweet chocolate for the best results.
Don’t Overbake the Crust: Overbaking the crust can make it dry and crumbly. Keep a close eye on it while it’s in the oven.
Chill the Filling Thoroughly: Make sure the chocolate filling is completely chilled before adding the marshmallow topping. This will prevent the topping from melting.
Be Careful with the Hot Sugar Syrup: When making the marshmallow topping, be very careful when pouring the hot sugar syrup into the egg whites. Pour it slowly and steadily to avoid splashing.
Toast the Marshmallow Topping Carefully: When toasting the marshmallow topping, keep a close eye on it to prevent burning. Move the kitchen torch or the pies under the broiler frequently to ensure even toasting.

Storage Instructions:

These mini s’mores pies are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. The marshmallow topping may soften slightly over time.

Variations:

Dark Chocolate: Use dark chocolate instead of semi-sweet chocolate for a richer, more intense flavor.
Peanut Butter: Add a layer of peanut butter to the bottom of the crust before adding the chocolate filling for a peanut butter s’mores pie.
Different Crust: Experiment with different types of crusts, such as Oreo cookie crust or shortbread crust.
Flavored Marshmallow: Use flavored marshmallows, such as vanilla bean or chocolate, for the topping.

Troubleshooting:

Crust is Crumbly: If the crust is too crumbly, try adding a little more melted butter.
Filling is Too Soft: If the filling is too soft, make sure you chill it for at least 2 hours. You can also add a little more chocolate to the filling.
Marshmallow Topping is Runny: If the marshmallow topping is runny, make sure you beat the egg whites until stiff peaks form and that the sugar syrup reaches the soft-ball stage.

Conclusion:

So there you have it! These Mini Smores Pies are truly a must-try. They capture all the nostalgic flavors of a campfire smores in a perfectly portioned, utterly delightful little pie. The combination of the buttery graham cracker crust, the rich chocolate ganache, and the toasted marshmallow topping is simply irresistible. Trust me, one bite and you’ll be hooked!

But why are these mini pies so special? It’s more than just the taste. It’s the ease of preparation. Forget struggling with skewers and open flames. This recipe brings the magic of smores indoors, making it accessible any time of year. Plus, the individual servings make them perfect for parties, potlucks, or even just a special treat for yourself. No sharing required (unless you want to, of course!).

Beyond the sheer deliciousness and convenience, these Mini Smores Pies are incredibly versatile. Feel free to experiment with different variations to suit your taste. For a richer chocolate flavor, try using dark chocolate in the ganache. If you’re a peanut butter lover, swirl a spoonful of peanut butter into the ganache before baking. Want to add a touch of spice? A pinch of cinnamon in the graham cracker crust will do the trick.

Serving suggestions? Oh, the possibilities! These pies are fantastic on their own, but a scoop of vanilla ice cream on the side elevates them to a whole new level of indulgence. A drizzle of caramel sauce or a sprinkle of sea salt can also add a touch of sophistication. For a fun presentation, arrange the pies on a platter with fresh berries or a dusting of cocoa powder.

And don’t be afraid to get creative with the marshmallow topping! Instead of using a kitchen torch, you can broil the pies in the oven for a few seconds to achieve that perfectly toasted marshmallow effect. Just be sure to keep a close eye on them to prevent burning! You can also use different flavored marshmallows, like strawberry or chocolate, for a unique twist.

I truly believe that this recipe for Mini Smores Pies is a winner. It’s simple, satisfying, and guaranteed to bring a smile to your face. It’s the perfect dessert for any occasion, and it’s sure to impress your friends and family.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a delicious adventure. I’m confident that you’ll love these mini pies as much as I do.

I’m so excited for you to try this recipe! Once you’ve made your own batch of Mini Smores Pies, I’d love to hear about your experience. Did you make any variations? What did your friends and family think? Share your photos and comments in the section below. I can’t wait to see your creations and hear your feedback! Happy baking! Let me know if you have any questions, I’m here to help.

Mini Smores Pies: The Ultimate Guide to Baking Delicious Treats