These Mini S’mores Pies takes the traditional s’mores flavors and turns it into an easy dessert that’s bite-size. They have a buttery graham cracker crust, a smooth and silky chocolate filling, and are topped with a toasted marshmallow!

This s’mores pie recipe is the best way to have a s’more this Summer! It uses graham crackers for the crust, bittersweet Chocolate for the chocolate ganache filling, and a large marshmallow to top it all off.

You can easily toast the marshmallows with either a kitchen torch or broil them in the oven on a baking sheet.

Craving even more s’mores desserts? Then check out these: s’mores chocolate chip cookies and s’mores rice krispie treats.

Why You’ll Love These Mini Pies

• They’re easily made in a muffin tin.
• The chocolate layer is rich and decadent.
• They’re topped with large marshmallows that have been toasted.
• Each bite has the perfect amount of graham cracker, chocolate, and marshmallow!

Making these pies in a muffin pan is so easy and quick compared to a full-size pie! You end up with 12 mini graham cracker crusts that have been prebaked before pouring on the creamy chocolate filling.

Because these pies are mini, they’re the perfect size for sharing at any family event or gathering!

Expert Baking Tips

1. Muffin Pan: This recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each muffin cup.

2. Chocolate: Be sure to finely chop the chocolate before adding it to the hot cream. This helps for both of the ingredients to incorporate smoothly.

3. Marshmallow Topping: Toast the marshmallow in either the oven under the broiler or by using a kitchen torch.

Ingredients Needed

Here are some notes on the ingredients we’ll be using. For the full ingredients list, look at the recipe card below.

• Graham Crackers: I used honey graham crackers but you could also use the chocolate ones.
• Chocolate: Use high-quality chocolate bars. I used Scharffen Berger (not sponsored). Also, I used semi-sweet, but you could also use milk or dark chocolate.
• Heavy Whipping Cream: Not to be confused with heavy cream. Use heavy whipping cream because it has a higher fat content which helps the ganache to be silky smooth.
• Marshmallows: Each pie is topped with one large toasted marshmallow. You could also top it with mini marshmallows or marshmallow creme.

Instructions:

Here are the step by step instructions on how to make mini smores pie.

Srep 1: Make the crust. Using a food processor, pulse the crackers until fine crumbs. Place the graham cracker crumbs into a medium bowl and mix in the salt and melted butter.

Step 2: Bake the crust. Evenly divide up the crumbs into the muffin pan, pressing down firmly with your fingers or a 1/4 measuring cup. Bake for 8-10 minutes, or until golden brown.

Step 3: Chocolate filling. In a small saucepan, heat the heavy whipping cream over medium-high heat until bubbling. Remove from the heat and mix in the chopped chocolate and butter, mixing until fully combined.

Step 4: Add to the crust. Evenly disperse the chocolate over the graham cracker crust and place the pan in the refrigerator to chill for at least 2 hours.

Step 5: Roast the marshmallows. Once the pies have chilled, place 12 large marshmallows on a cookie sheet lined with parchment paper. Broil the marshmallows for 1-3 minutes until they are lightly toasted.

Step 6: Assemble. Immediately place the mashmallows on top of the chocolate layer of each pie. Serve and enjoy!

Storing Tips

Keep any leftover pie in an airtight container in the refrigerator for up to 4 days.

Frequently Asked Questions

If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

It brings me so much joy to see you make my recipes.

Happy Baking!

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