S'mores are such a classic summer treat that I decided to mix it up a bit with this riff on an old favorite. The Mini S'mores Pies start with a buttery crisp and crunchy graham cracker crust filled with a rich and creamy chocolate pudding then topped off with a toasted homemade marshmallow creme.
All the flavors of an old favorite dressed up in a cute mini package. These mini pies are a terrific treat at the end of any summer meal. Here is how you can make your own.
I used three different recipes to cobble together these mini pies. You will need four mini pie pans. I used this 4 pie pan with removable bottoms. Spray pans with Pam and set aside.
Graham Cracker Crust: You can find the recipe here. Preheat oven to 375 degree. In a food processor, grind the graham crackers until they are fine crumbs. Add the powdered sugar and pulse a few times to combine. Pour crumbs into a medium bowl and moisten with the melted butter. Divide the mixture evenly between the 4 mini pie pans and press firmly into the bottoms and up the sides.
Place pie pan on a sheet pan and bake for approximately 10 minutes or until just set and you can start to smell the cookies toasting. Remove from oven and let cool on a wire rack. You can speed up the cooling time by placing the pan in the freezer for 5 or 10 minutes. When completely cool, fill with Chocolate Pudding.
Chocolate Pudding: You can find the recipe here. In a sauce pan set over medium heat stir together the cocoa, cornstarch and water until combined. Whisk in the sweetened condensed milk and egg yolks (save the whites for the marshmallow creme!). Cook the pudding for 5-6 minutes or until thick and creamy. Remove from heat and whisk in the butter, vanilla and espresso powder, (I added a Tablespoon of Frangelico Liqueur). Press pudding thru a sieve into a bowl. Scoop pudding into cooled pie shells (you will have pudding left over) and place in fridge to chill until firm.
Homemade Marshmallow Creme: You can find the recipe here. In a medium sized saucepan set over medium heat stir together the water ,sugar and corn syrup. Once combined do not stir, continue heating to 240 degrees. While the syrup is cooking, place the egg whites and cream of tarter in the bowl of an electric mixer fitted with the whisk attachment. Beat the whites until soft peaks form. Remove the syrup from the heat (should be 240 degrees) and with the mixer running, SLOWLY drizzle the syrup into the egg whites and whisk until thickened and fluffy and glossy, around 7 to 8 minutes. Transfer marshmallow creme to a piping bag fitted with a star tip and pipe the creme onto the chocolate pies. Using a small culinary torch, toast the marshmallow creme until golden brown. Top each pie with a piece of bittersweet chocolate if desired.
Store any unused marshmallow creme in an airtight container store kept at room temperature for 2 weeks. I like to use these old Talenti Gelato containers to store leftover marshmallow creme.