Mini S'mores Pies
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.
Servings 6 mini pies
Ingredients
- 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
Instructions
Prepare the Pie Shells
- Bake the mini pie crusts on a baking tray, according to package instructions.
- Remove from oven and allow to cool.
- 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
- 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.
- Once the chocolate has melted, add the butter and stir to combine.
Fill the Pie Shells
- 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.)
- 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
- 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.
- 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
- 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.
- 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.
- 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
- Serve at room temperature, and store leftovers in the fridge.
- 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.