These Mini Smores Pies start with a buttery graham cracker crust, filled with a rich and silky dark chocolate ganache that’s taken up a notch with Irish cream liqueur. Then, they’re topped with a fluffy cloud of marshmallow fluff and torched until perfectly golden and toasty.
They’re fun yet sophisticated, and easy to eat! I used Five Farms Irish Cream Liqueur, the cream is sourced entirely from five family-owned farms in County Cork, run by families that have a deep connection to the land! If you love s'mores and similar flavors, check out my smore blondies and marshmallow chocolate ice cream!
Why You'll Love This Recipe
- The flavors are incredible: The combination of buttery graham cracker crust, velvety Irish cream chocolate ganache, and toasted marshmallow fluff is incredible! If you love graham cracker crust, check out my caramel cheesecake.
- Fun and nostalgic with a grown-up twist: If you grew up loving s’mores, you’ll appreciate how this mini smores pies recipe elevates those familiar flavors! Love mini? Check out my apricot tartlets!
- Surprisingly simple to make: The hardest part is waiting for the ganache to set! Banoffee tarts are super easy too!
- Perfect for parties and gatherings: These mini pies look impressive on a dessert table and are easy to serve.
Baking Tips
- Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt—it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over-salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot-on every time
Ingredients
What you'll need for this mini smores pies recipe:
- Five Farms Irish Cream Liqueur: This premium Irish cream stands out for its rich and velvety texture. It adds a luxurious, smooth flavor to the filling, with hints of vanilla and coffee that perfectly complement the dark chocolate base!
- Dark Chocolate: A high-quality chocolate makes all the difference. I prefer dark chocolate because it balances the sweetness of the marshmallow fluff, I wouldn't use milk chocolate.
- Heavy Cream: Full-fat is a must when making ganache to ensure the filling is thick, smooth, and luscious.
- Butter: Helps the ganache set properly. I like using salted butter. Check out my orange chocolate ganache cake too!
- Graham Crackers: I prefer to crush whole graham crackers myself instead of buying pre-made crumbs. It gives the crust a fresher taste and a more rustic texture.
- Marshmallow Fluff: Also known as marshmallow creme, this is the key to getting that gooey, toasted marshmallow topping without needing an open flame.
See recipe card below for quantities.
Instructions
Let's make mini smores pies!
- In a mixing bowl, combine the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- Spoon 2 tablespoons of the mixture into each mini pie pan. Press the crumbs firmly and evenly into the bottom and sides of each pan. Bake for 6 minutes, or until the crust is lightly golden and set. Let cool before filling.
- Place the dark chocolate chips in a heatproof bowl. In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Do not let it boil. Pour the hot cream over the chocolate and let it sit for about 4 minutes to soften the chocolate. Pour the Irish cream liqueur into the mixture.
- Using a spatula or whisk, stir the mixture in small circles at first, then gradually expand your motions until the ganache is smooth and glossy. Add the room-temperature butter and continue stirring until fully melted and combined. If using unsalted butter, add a small pinch of salt.
- Distribute the ganache evenly over the mini pies, I like to use a cookie scoop to do this. Place in the refrigerator until just set, about an hour.
- Top each mini pie with a generous spoonful of marshmallow fluff, toast it with a kitchen torch until golden and caramelized, then enjoy immediately.
Hint: Use a cookie scoop to distribute the chocolate ganache evenly over the mini s'mores pies. It is much easier and won't make a mess!
Pro Tips
- Don’t overheat the cream: The heavy cream should be hot enough to melt the chocolate but never boiling. If it boils, it can cause the ganache to break or become grainy. Chocolate ganache cake is amazing as well!
- Roughly chop your chocolate if using a bar: This helps it melt more evenly and smoothly when combined with the warm cream.
- Let the chocolate, heavy cream, and liqueur sit before stirring: Giving it a minute or two allows the chocolate to soften fully.
- Bake your graham cracker crust: Even though the crust isn’t technically baked into the final dessert, pre-baking it helps it set and hold together better.
- Be careful when using a kitchen torch: When toasting the marshmallow fluff, move the torch in a circular motion to get an even golden brown, and always use caution when working with an open flame.
Variations
Twists on mini smores pies!
- Add espresso powder: A small amount of espresso powder enhances the chocolate flavor, making it even more intense and complex. Chocolate chip espresso cookies are delish!
- Use Biscoff cookies for the crust: Swapping graham crackers for Biscoff cookies gives the crust a deeper caramelized flavor with a hint of spice.
- Store bought crust: You can buy mini graham cracker crusts, that would make this 4 ingredient s'mores pie!
- Chocolate Bars: Top with mini chocolate bars for a fun finishing touch!
Storage
Room Temperature: I don't recommend storing the s'mores pie at room temperature for more than 1 day. Top with marshmallow fluff right before eating.
Refrigerator: Store the mini s’mores pies in an airtight container in the refrigerator for up to 3 days. The ganache will firm up, but they’ll still taste amazing! Let sit at room temperature for 20 minutes before eating. Do not refrigerate with the marshmallow topping; add it fresh and torch just before serving.
Freezer: You can freeze the mini smores pies (without the marshmallow topping) for up to a month. When ready to serve, thaw at room temperature and add the marshmallow fluff before toasting.
FAQ
How do you get the mini pies out of the pan?
I run a butter knife around the edges of the mini graham cracker crust to loosen and push the bottom of the pie tin up to release the pie.
Do I need to bake the crust?
Yes, I highly recommend baking the crust, the pies will not release as easily and will crumble if you don't.
Can I make this recipe using a 9 inch pie tin instead?
Yes! I recommend using a 8 or 9 inch metal (the crust won't stick to metal) pie tin. Press the graham cracker crust into the bottom and up the sides and bake for 8 minutes. Making the filling the same way, top with marshmallow fluff after chilling.
How do you keep mini pies from sticking?
The key is using metal pie tins! You can spray them with non stick spray if you're worried they will stick. This graham cracker crust recipe has enough butter to release.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Mini Smores Pies
These Mini Smores Pies start with a buttery graham cracker crust, filled with a rich and silky dark chocolate ganache that’s taken up a notch with Irish cream liqueur. Then, they’re topped with a fluffy cloud of marshmallow fluff and torched until perfectly golden and toasty.
Equipment
- Mini 2 inch pie pans or 9 inch metal pie pan metal is best, the crust will not stick
- Kitchen torch
- Measuring cups or kitchen scale
- Mixing bowls
- Measuring Spoons
Ingredients
Graham Cracker Crust
- 1 ½ cups (155 grams) graham cracker crumbs
- 3 tablespoons (42 grams) granulated sugar
- 1 teaspoon cinnamon
- 7 tablespoons (100 grams) melted salted butter add a pinch of salt if you do not have salted butter
Chocolate Filling
- 1 cup (185 grams) (6.5 oz) dark chocolate chips can also use semisweet if desired. Do not use milk chocolate.
- ¾ cup (163 grams) heavy cream
- ¼ cup (56 grams) (2 oz) Irish cream liqueur (Start with 2 tablespoons and taste. Adjust to your preference, but don’t exceed 4 tablespoons. If you prefer less liqueur, replace the amount you don’t use with heavy cream.) I used Five Farms Irish Cream Liqueur linked in notes.
- 3 tablespoons (44 grams) salted butter room temperature (add pinch of salt if you do not have salted butter)
- 1 jar (198 grams) Marshmallow fluff for topping
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F. Line a baking sheet with your pie tins. Crush the graham crackers into fine crumbs using a blender, food processor, or rolling pin.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and cinnamon.
- Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- Spoon 2 tablespoons of the mixture into each mini pie pan.
- Press the crumbs firmly and evenly into the bottom and sides of each pan.
- Bake for 6 minutes, or until the crust is lightly golden and set. Let cool before filling.
Chocolate Filling
- Place the dark chocolate chips in a heatproof bowl.
- In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chocolate and let it sit for about 4 minutes to soften the chocolate.
- Pour the Irish cream liqueur into the mixture.
- Using a spatula or whisk, stir the mixture in small circles at first, then gradually expand your motions until the ganache is smooth and glossy. If it needs to melt more, pop it in the microwave for 15 seconds at a time, stirring in between.
- Add the room-temperature butter and continue stirring until fully melted and combined. If using unsalted butter, add a small pinch of salt.
- Distribute the ganache evenly over the mini pies, I like to use a cookie scoop to do this. Place in the refrigerator until just set, about an hour.
- Top each mini pie with a generous spoonful of marshmallow fluff, toast it with a kitchen torch until golden and caramelized, then enjoy immediately.
Notes
Be careful when using a kitchen torch: When toasting the marshmallow fluff, move the torch in a circular motion to get an even golden brown, and always use caution when working with an open flame.
I used Five Farms Irish Cream Liqueur in this recipe, check it out here!
Can I make this recipe into a 9 inch pie?
Yes! I recommend using a 8 or 9 inch metal (the crust won't stick to metal) pie pan. Press the graham cracker crust into the bottom and up the sides and bake for 8 minutes. Making the filling the same way, top with marshmallow fluff after chilling.
Storage:
Room Temperature: I don't recommend storing the s'mores pie at room temperature for more than 1 day. Top with marshmallow fluff right before eating.
Refrigerator: Store the mini s’mores pies in an airtight container in the refrigerator for up to 3 days. The ganache will firm up, but they’ll still taste amazing! Let sit out at room temperature for 30 minutes before eating. Do not refrigerate with the marshmallow topping; add it fresh and torch just before serving.
Freezer: You can freeze the pies (without the marshmallow topping) for up to a month. When ready to serve, thaw at room temperature and add the marshmallow fluff before toasting.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Angel says
I’ll have S’more!!
Amanda Valsamis says
haha!! I love that!! 🙂