These mini s'mores pies are just that- a s'more in pie form, but mini! Buttery graham cracker crust, decadent chocolate filling, and topped with marshmallow fluff.
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I love any form of s'mores. Traditional, in a cookie, in a bar, in cereal. You name it, I'd eat it. Mini S'mores Pie is another form that I am totally on board with. S'mores pie is amazing, but sometimes you just want to make the smaller version, and this is it!
These cute little mini pies are true s'mores, with a buttery mini graham cracker crust, filled with a rich chocolate ganache filling, and topped with marshmallow fluff to round it out. Each bite is so delicious and you'll feel like you're eating a s'more by a campfire.
Ingredients needed for these mini s'mores pies:
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- graham crackers- What is used to make the mini pie crusts in this recipe. I used reuglar graham crackers but feel free to mix it up by using cinnamon or chocolate ones!
- semi-sweet and milk chocolate- I used a mixture of both semi-sweet and milk chocolate bars that I cut into chunks. You can use just semi-sweet if you prefer.
- marshmallow fluff- I bought a small jar of marshmallow fluff and had more than enough. Each mini pie gets 1 tablespoon worth of fluff.
- heavy cream- heavy cream is used to make the chocolate ganache filling. I don't recommend using another type of milk or liquid in place of heavy cream.
Step by Step Instructions
Step 1: Make the crusts- Preheat the oven to 350° and line a muffin pan with paper liners or generously grease with non-stick spray. Set aside.
Use a food processor or blender to blend the graham crackers into crumbs, into a flour-like consistency. Pour them into a bowl and mix with the melted butter. Split the graham cracker crumbs evenly into the muffin pan. Use a measuring spoon to push the crumbs up around the sides of the liners. They will only go up to about halfway.
Bake the crusts for 9-10 minutes. Allow them to cool while making the filling.
Step 2: Make the chocolate filling- Add the chopped chocolate and butter to a heat-proof bowl. Set aside.
Heat the heavy cream in a pot until lightly simmering. Pour the heavy cream over the chocolate and butter, and mix until the chunks of chocolate are completely melted. If there are any chunks left, put the bowl in the microwave and heat in 15-second increments until fully melted. Pour the chocolate evenly over top the cooled crusts.
Step 3: Chill in the fridge- Place in the fridge for at least 1 hour to set.
Step 4: Top with fluff- Once the pies have set, place 1 tablespoon of fluff on top of each pie. Gently spread them out using a butter knife. If using a butane torch, torch the tops lightly. Place them back in the fridge for 15 minutes to set.
Frequently Asked Questions
You sure can! You can just double the ingredients and use two cupcake pans.
Yes, although I only tested it using both semi-sweet and milk chocolate. If you prefer to use all semi-sweet then that would work. I didn't test with dark chocolate but I imagine a mix of dark + semi-sweet would also be great!
I bought a cute little kitchen torch to get the burnt tops! This is the one I have. It's super easy to use and makes the marshmallows look burnt like real s'mores in a fire!
If you're not a fan of marshmallow fluff, you can swap for mini marshmallows! After you pour the chocolate in (but before you let it set in the fridge), throw a few mini marshmallows on top and then put it in the fridge. You can still use the kitchen torch on the mini marshmallows too.
Tips and Tricks
- Make sure the graham crackers are finely ground. Use a high-powered blender or food processor to get them close to a flour-like consistency. This will help them hold their shape better after baking.
- Change up the flavor of your crust by using different graham crackers- cinnamon or chocolate would work great!
- Let the chocolate cool and set completely in the fridge. If you take them out too early, you could risk not having them set and being runny when you go to eat them, or melting the marshmallow fluff too quickly.
- Keep them in the fridge to keep the fluff from spreading. If it's warm, the fluff will spread over the tops. I like to keep them in the fridge to keep them from spreading and I just eat them right out of the fridge.
- If you're not a fan of marshmallow fluff, then swap for mini marshmallows! Put them on right after you pour in the chocolate and then put them in the fridge so they set into the chocolate.
Storing & Freezing
These mini s'mores pies can be stored in the fridge in an airtight container for up to 1 week. They can also be frozen for up to 2 months. To dethaw, allow them to sit in the fridge overnight.
Want to try more s'mores recipes?
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📖 Recipe
Mini S'mores Pie
Ingredients
Crust
- 11 graham crackers
- 7 tablespoon butter melted
Filling
- 4 oz semi-sweet chocolate bar chopped
- 4 oz milk chocolate bar chopped
- 1½ tablespoon butter
- ½ cup heavy cream
Topping
- ¾ cup marshmallow fluff
Instructions
Make the crust
- Preheat the oven to 350° and line a muffin pan with paper liners or generously grease with non-stick spray. Set aside.
- Use a food processor or blender to blend the graham crackers into crumbs, into a flour-like consistency. Pour them into a bowl and mix with the melted butter.
- Split the graham cracker crumbs evenly into the muffin pan. Use a measuring spoon to push the crumbs up around the sides of the liners. They will only go up to about halfway.
- Bake the crusts for 9-10 minutes. Allow them to cool while making the filling.
Make the filling
- Add the chopped chocolate and butter to a heat-proof bowl. Set aside.
- Heat the heavy cream in a pot until lightly simmering. Pour the heavy cream over the chocolate and butter, and mix until the chunks of chocolate are completely melted. If there are any chunks left, put the bowl in the microwave and heat in 15-second increments until fully melted.
- Pour the chocolate evenly over top the cooled crusts. Place in the fridge for at least 1 hour to set.
Top with fluff
- Once the pies have set, place 1 tablespoon of fluff on top of each pie. Gently spread them out using a butter knife. If using a butane torch, torch the tops lightly. Place them back in the fridge for 15 minutes to set.
Nutrition
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Taylor says
I know summer is over now but I'm going to make these year-round! I saw the pictures and thought they'd be tough to make but they were way easier than I thought and we devoured them. Thank you!
Kelly Hamilton says
Thanks so much for trying this recipe, Taylor! Glad to hear you enjoyed them!