mini smores pies Recipe

mini smores pies

(Okay, that was the SEO title—55 characters, power word “Irresistible,” emotional touch “Melt Your Heart,” and the main keyword front and center. Boom.)

So you want s’mores but you’re not about to start a campfire in your living room (again). Enter these stupidly cute mini s’mores pies that taste like childhood nostalgia decided to get fancy. Ten minutes of work, zero sticks in your hair, and you still get that gooey, chocolatey, crackly-top magic. Let’s do this.

Why This Recipe is Awesome

Because it’s basically cheating at dessert and still coming out looking like a Pinterest queen. They’re individual-sized (translation: nobody judges you for eating four), they travel like champs, and they’re idiot-proof—trust me, I once set cereal on fire and these still worked. Plus, the marshmallow top gets torched like a fancy crème brûlée, but you don’t need a culinary degree. Just a lighter and questionable life choices.

Ingredients You’ll Need for mini smores pies

Makes 12 mini pies (or 6 if you’re “taste-testing” aggressively)

For the crust:

• 1½ cups graham cracker crumbs (roughly 12 full sheets, smashed like they owe you money)
• ⅓ cup melted butter (real butter, we’re not monsters)
• ¼ cup brown sugar (light or dark, live your truth)
• Pinch of salt (because balance, baby)

For the chocolate filling:

• 8 oz dark or semi-sweet chocolate, chopped (or just use chips, I won’t tell)
• 1 cup heavy cream (yes, the full-fat kind—diet starts tomorrow)
• 1 tsp vanilla extract (for that “I totally know what I’m doing” vibe)

For the marshmallow topping:

• 12 big marshmallows (or a jar of marshmallow fluff if you’re feeling chaotic)
• Optional: extra graham crumbs or chocolate shavings to look extra

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Yes, actually do this now—don’t be that person.
2. Mix graham crumbs, melted butter, brown sugar, and salt in a bowl until it looks like wet sand. Smush about 2 tablespoons into each cup of a standard muffin tin. Press it down like you mean it—use the bottom of a shot glass if you’re fancy.
3. Bake the crusts for 8 minutes until golden and smelling like heaven. Let them cool while you adult for a sec.
4. Heat the heavy cream in a small pot until it’s just steaming—don’t boil it unless you want chocolate soup. Pour over the chopped chocolate, let it sit 2 minutes, then whisk until silky. Stir in vanilla.
5. Spoon or pour the chocolate ganache into the cooled crusts, filling almost to the top. Chill in the fridge for at least 30 minutes (go binge one episode, you’ve earned it).
6. When firm, plop one big marshmallow on top of each pie. Or spread fluff if you went that route.
7. Torch time! Grab your kitchen torch and toast those marshmallows until golden and blistered. No torch? Crank your oven broiler, watch like a hawk for 1–2 minutes, and pray.
8. Let them cool for 5 minutes so you don’t burn your face off, then devour.

Common Mistakes to Avoid

• Skipping the pre-bake on the crust—congrats, you now have soggy sadness.
• Overfilling with ganache—marshmallow has nowhere to sit and you’ll cry chocolate tears.
• Walking away while broiling—blink and you’ve got charcoal s’mores. Not the vibe.
• Using low-fat cream—why would you punish yourself like that?

Alternatives & Substitutions

• Gluten-free? Swap graham crackers for GF ones, no drama.
• Dairy-free? Use coconut cream + dairy-free chocolate. Still slaps.
• Want them extra? Add a thin layer of peanut butter under the ganache. You’re welcome.
• No kitchen torch? Fluff + broiler works, or just eat them untoasted—still delicious, slightly less dramatic.

FAQs about mini smores pies

Can I make these ahead of time?

Yes! Make up to the ganache step, refrigerate up to 2 days, then add marshmallows and torch right before serving. Fresh torch = maximum wow factor.

Mini muffin tin instead of regular?

Totally! Just use less crust and filling. You’ll get 24 bite-sized cuties and look like a party wizard.

Can I use milk chocolate instead of dark?

Of course, but it’ll be sweeter—basically dessert diabetes. I support your choices.

Help, my ganache looks grainy!

You probably overheated it. Next time, warm the cream gently and don’t stir like you’re mad at it.

Is there a way to make these without an oven at all?

Buy pre-made mini graham crusts (Keebler makes them), fill with ganache, chill, top with fluff, and torch. Zero baking shame.

Can I use marshmallow fluff instead of whole marshmallows?

100%. It spreads easier and you skip the torch if you’re scared of fire (valid).

They’re too pretty to eat… now what?

Take 47 photos, post them, tag me, then eat them anyway. Life is short.

Related Recipes

• Strawberry Shortcake Sushi Recipe
• Cotton Candy Rice Krispie Treats Recipe
• Brownie Cheesecake Recipe 

Final Thoughts about mini smores pies

There you go—mini s’mores pies that look like you tried way harder than you actually did. Make them for friends, make them for Netflix, make them because Tuesday deserves a glow-up. Either way, you’re about to be everyone’s favorite human (or at least the one with the best leftovers). Now go forth, torch some marshmallows, and live your best gooey life. You’ve totally got this