Mini Smores Pies
These Mini S'mores 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.) CAN ALSO USE ALL HEAVY CREAM IF WANTING NO ALCOHOL 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 5 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.