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–+ servings
Mini Smores Pies

Irresistibly Indulgent Mini Smores Pies to Satisfy Cravings

These Mini Smores Pies are a delightful escape, combining rich chocolate and fluffy meringue in a crunchy crust, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 mini pies
Course: mini cakes
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs about 12 full graham crackers
  • 5 tablespoons unsalted butter melted
  • 0.25 cups granulated sugar
  • 0.125 teaspoon salt
For the Chocolate Filling
  • 1 cups semi-sweet chocolate chips (6 ounces)
  • 0.5 cups heavy cream
  • 1 tablespoon unsalted butter
  • 0.125 teaspoon salt
  • 1 teaspoon vanilla extract
For the Meringue Topping
  • 4 large egg whites
  • 0.75 cups granulated sugar
  • 0.25 cups water
  • 0.125 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
For Garnishing
  • mini marshmallows
  • chocolate shavings
  • graham cracker crumbs

Equipment

  • Food processor
  • Mixing Bowl
  • stand mixer
  • Saucepan
  • mini pie tins
  • kitchen torch

Method
 

Instructions
  1. Begin by pulsing graham crackers in a food processor until they become fine crumbs, or crush them in a bag with a rolling pin.
  2. In a medium bowl, whisk together 1 ½ cups of graham cracker crumbs, ¼ cup of granulated sugar, and ⅛ teaspoon of salt until well combined.
  3. Pour 5 tablespoons of melted unsalted butter into the dry ingredients, mixing until the mixture resembles wet sand.
  4. Scoop the crumb mixture into mini pie tins, pressing it evenly across the bottom and up the sides.
  5. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until lightly golden brown.
  6. In a heatproof bowl, combine 1 cup of semi-sweet chocolate chips and ½ cup of heavy cream.
  7. Melt the chocolate in the microwave in 30-second intervals, stirring in between until smooth.
  8. Remove from heat, stir in 1 tablespoon of unsalted butter, ⅛ teaspoon of salt, and 1 teaspoon of vanilla extract.
  9. Carefully pour the melted chocolate mixture into the cooled graham cracker crusts, evenly dividing it among the mini pies.
  10. Place the filled mini pies in the refrigerator for at least 2 hours to firm up.
  11. In a small saucepan, combine ¾ cup of granulated sugar and ¼ cup of water, stirring until the sugar dissolves.
  12. Set the saucepan over medium heat, cooking without stirring until the sugar syrup reaches the soft-ball stage, around 235-240°F.
  13. While the syrup is cooking, beat 4 large egg whites and ⅛ teaspoon of cream of tartar until soft peaks form.
  14. Slowly pour the sugar syrup into the egg whites while mixing on medium speed until glossy and stiff peaks form.
  15. Add 1 teaspoon of vanilla extract to the meringue and gently fold to combine.
  16. Spoon or pipe the meringue onto the chilled chocolate-filled mini pies.
  17. Toast the meringue using a kitchen torch until golden brown, or broil in the oven briefly.
  18. Garnish the mini pies with toasted mini marshmallows, chocolate shavings, or graham cracker crumbs.

Nutrition

Serving: 1mini pieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 70mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Keep your Mini S'mores Pies in an airtight container in the fridge for up to 3 days. Freeze before toasting the meringue for longer storage.

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