Mini S'mores Pie

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Chilling time 1 15

Total Time 1 50

Servings sevings

Calories 222kcal

Author Kelly Hamilton

Cost $5

Equipment

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