Mini S'mores Pies

Today's post is fire-themed in more ways than one.

This recipe for mini s'mores pies was supposed to be an adaptation of the Chocolate Orange Tarts that I had made for Valentine's Day. In that post I talked about how much the tarts looked like mini campfires, and I thought it would be cute to do a version with plain chocolate ganache and a toasted marshmallow topping.

So I went to the grocery and looked for the smallest graham pie shells that I could find. Unfortunately, these mini pies aren't quite as cute as the Tenderflake tarts, but it beats trying to make the dough from scratch.

I came home, baked off the shells and filled them with fresh chocolate ganache. As I waited for the chocolate to set in the fridge, I thought about how I was going to decorate the pies.

I still wanted to go for the campfire look, so I thought I'd pipe marshmallow creme onto each pie instead of using miniature marshmallows. Of course, in order for the topping to be toasted I'd have to torch the creme, but that didn't deter me.

Oh, who am I kidding? I love using my kitchen torch! I'll blame my love for fire on astrology (a friend just told me that I'm a fire sign). And it seemed like a good idea at the time.

Actually, I need to back up a bit. Before I go into how torching marshmallow creme was a bad idea, I need to tell you why piping marshmallow creme was a worse idea.

It's not impossible to do...but if you're the kind of girl who wants a simple, no-fuss dessert, then do yourself a favour and top these pies with mini marshmallows.

If you've got a lot of patience, and strong hands, then go ahead and try piping the marshmallow creme. Just please, for the love of goodness, use a disposable piping bag! Marshmallow creme is incredibly sticky, and it will get absolutely everywhere, so don't say I didn't warn you.

Ok, back to the fire story.

At first I couldn't find my kitchen torch, which was irritating. Then once I finally did, I realized that it was empty. I could have stuck these pies under a broiler (and if you don't have a torch, that might be your only option), but I have a tendency to ignore things that are in the oven... so I used a barbecue lighter.

Look, I'm not telling you that this is a good option. I only did it because The Kitchn said it was ok, and they usually know what they're talking about.

At first I was worried that the fuel would give the marshmallow a funny taste, but it didn't. No, the bigger issue is that it can take a while for the marshmallow to caramelize unless you get really close to the surface.

It was all going great at first. My brother torched the first few pies without issue, while I was getting the camera set up. He has way more patience than I do. Once I took over, I felt like it was taking forever to toast the marshmallow, so I kept bringing the flame closer and closer to the marshmallow.

Then I saw this dark brown spot appear, and I thought, "damn, I burnt it." Then the spot became darker and darker, and then it started spreading... and I just kept staring at it. It probably took a good 10 seconds before my brain kicked in, and I saw the tiny flames licking the surface of the pie. So needless to say, that particular pie had a very authentic campfire taste (and I had to eat that one because I blew on it to put the fire out).

If you decide to make these mini s'mores pies, and I hope you do, you might just want to use a broiler for the marshmallows. Otherwise, invest in a kitchen torch and use some caution.

Recipe Card

Mini S'mores Pies

Recipe By: Shareba Abdul

5 from 2 votes

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Servings: 6 mini pies

Prep Time: 1 hour hour 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

You can enjoy s'mores all year long with this recipe! These mini s'mores pies are made with store-bought graham pie shells, a simple chocolate ganache filling and toasted marshmallow creme.

Course: Dessert

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Ingredients

1x2x3x

• ▢ 1 6-pack package graham mini pie crusts, , I used Keebler brand

For the Chocolate Ganache

• ▢ ½ cup 35% whipping cream
• ▢ 4 ounce semi-sweet chocolate, , chopped
• ▢ 1 tablespoon salted butter, , at room temperature

For the Topping

• ▢ 2 198 gram jars of marshmallow creme, , or 1 bag of mini marshmallows
• ▢ 1 small package pretzel sticks, , optional

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Instructions

Prepare the Pie Shells

1. Bake the mini pie crusts on a baking tray, according to package instructions.
2. Remove from oven and allow to cool.
3. Arrange the tart shells on a tray that will fit in your fridge, and set the tray next to your stove.

Make the Chocolate Ganache

1. In a small saucepan, bring the heavy cream to a boil. Once you see bubbles, remove the pan from the heat and add the chocolate. Use a whisk to stir the chocolate into the warm cream.
2. Once the chocolate has melted, add the butter and stir to combine.

Fill the Pie Shells

1. Fill the pie crusts with about 3 tablespoons of the chocolate ganache. (There may be a little extra leftover, which you can eat on ice cream.)
2. Once all of the mini tart shells have been filled, put them into the fridge. It will take about an hour for the chocolate to set.

If Using Mini Marshmallows

1. Use a torch (or a broiler) to melt the top of the chocolate ganache, this will help the marshmallows stay in place. Once the chocolate is melted, gently press marshmallows onto each pie to form a single layer.
2. Carefully toast the marshmallow with a kitchen torch or use a broiler (but keep an eye on it!). Once the marshmallow is a toasted, you can add the pretzels if desired.

If Using Marshmallow Creme

1. Spoon the marshmallow creme into a disposable piping bag, and add a tip. The creme will not keep the shape of a fancy tip - you're just piping the creme to keep the edges of the pie crust clean.
2. Pipe a generous amount of cream onto each pie, allowing a little room on the edges for the marshmallow to melt down. You will need to refill the bag a few times before you finish decorating all six pies.
3. Carefully toast the marshmallow with a kitchen torch or use a broiler (but keep an eye on it!). Once the marshmallow is a toasted, you can add the pretzels if desired.

Serving Notes

1. Serve at room temperature, and store leftovers in the fridge.
2. To thaw leftovers, leave the pies on the counter for a few minutes. The longer you leave it out, the softer the chocolate will become. Do not attempt to reheat.

Please read the full blog post for all of my tips, variations, and recommendations for this recipe.

Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.

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Have you made this recipe?

Let us know how it turned out in the comments!

Have you set anything on fire in your kitchen? I can't be the only one! It only happens when I make desserts though...

Disclosure:
This is not a sponsored post.