• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Breakfast
      • Breads & Muffins
      • Drinks
      • Eggs
      • Healthy
      • Pancakes, Waffles & more
      • Savory Breakfast
      • Sweet Breakfast
    • Baked Goods
      • Brownies & Bars
      • Cakes & Cupcakes
      • Cast Iron Skillet
      • Cheesecake
      • Cookies
      • Donuts
      • Fruit
      • Muffins
      • Small Batch
      • No Bake
      • Pie
      • Scones
  • About
  • Work With Me
  • Subscribe

Bake & Bacon

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Baked Goods » Pie

    Published: Sep 17, 2021 by Kelly Hamilton · This post may contain affiliate links

    Mini S'mores Pie

    Jump to Recipe

    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.

    overhead view of a mini s'more pie cut in half with a fork so you can see the layers of crust, chocolate, and marshmallow fluff
    Jump to:
    • Ingredients needed for these mini s'mores pies:
    • Step by Step Instructions
    • Frequently Asked Questions
    • Tips and Tricks
    • Storing & Freezing
    • Want to try more s'mores recipes?
    • 📖 Recipe

    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.
    ingredients needed to make mini s'more pie

    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.

    • graham cracker crumbs and butter mixed together to make the crusts
    • graham cracker crusts in the muffin tin after baking
    • warm heavy cream poured over butter and chocolate chunks
    • chocolate ganache all mixed together until smooth
    • chocolate poured into the graham cracker crust in a cupcake pan

    Frequently Asked Questions

    Can I double this recipe?

    You sure can! You can just double the ingredients and use two cupcake pans.

    Can I use different kinds of chocolate?

    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!

    How do I get the burnt tops on the marshmallow?

    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!

    Do I have to use marshmallow fluff?

    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.

    close up of a mini s'more pie with other pies surrounding it

    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.

    overhead view of half a mini s'more pie with the other pies surrounding it on parchment paper

    Want to try more s'mores recipes?

    • S'mores skillet cookie
    • S'mores cookie cups

    If you make this recipe, please leave a star rating and comment below! It's so helpful to my business as well as other bakers 🙂 thank you for supporting Bake & Bacon!

    📖 Recipe

    Mini S'mores Pie

    Kelly Hamilton
    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Chilling time 1 hr 15 mins
    Total Time 1 hr 50 mins
    Course Dessert
    Cuisine American
    Servings 12 sevings
    Calories 222 kcal

    Equipment

    • Mixing Bowl Set
    • Cupcake/Muffin Pan
    • Silicone Spatula
    • Mini Food Processor
    • Kitchen Butane Tourch

    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
    Text Ingredients

    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

    Calories: 222kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 102mg | Potassium: 125mg | Fiber: 2g | Sugar: 17g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
    Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon

    This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!

    « Biscoff Blondies
    Banana Carrot Muffins »
    Get the Brunch Pro Theme

    Reader Interactions

    Comments

    1. Taylor says

      September 23, 2021 at 7:04 am

      5 stars
      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!

      Reply
      • Kelly Hamilton says

        September 23, 2021 at 11:31 am

        Thanks so much for trying this recipe, Taylor! Glad to hear you enjoyed them!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

    More about me →

    Popular

    • Protein Overnight Oats- 3 Ways
    • Small-Batch Peanut Butter Cookies
    • White Chocolate and Raspberry Cookies
    • Lemon Bars
    • Banana Blueberry Muffins
    • Coconut Raspberry Crumble Bars
    • Strawberry Cake Pops
    • Small-Batch Sugar Cookies

    Featured On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with me

    Disclaimers

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact Me
    • Client Inquiry Form
    • Sign Up! for emails and updates

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020-2022 Brunch Pro on the Brunch Pro Theme