Mini S’Mores Pies combine a buttery graham cracker crust, bourbon chocolate ganache, and toasted marshmallow frosting for an out-of-this world summer dessert. No campfire required!
You know what summer is about?
Sun. Swimming. S’mores.
Silly Sally simply swoons for summer!
Anyone else feel the same? I have to assume everyone is raising their hand right now. You can’t turn on your computer without *virtually* tripping over a recipe for a s’mores dessert. S’mores bars, s’mores dip, s’mores cookies. S’more s’mores? Why yes absolutely!
I love it all.
So with these mini s’mores pies, I’m sharing with you a love for summer and all its simply stunning sweets.
Mini s’mores pies are my happy-place summer dessert.
I have to admit, Houston is a little too warm for a campfire, and by a little, I mean any campfire would pick itself up, walk to your front door, knock politely, and ask to come inside for a nice cool blast of AC. And you would have to say yes, because, WALKING CAMPFIRE. So, s’mores, well, probably not gonna happen in their traditional sense until October. Mini s’mores pies, on the other hand, I could make and eat every day! There’s minimal oven time, lots of chocolate, and a marshmallow frosting I could eat by the mug-ful.
(Ross has just read this post over my shoulder and suggested I edit to include a story about how we spent a weekend on the beach for Memorial Day a couple years ago, when it was still cool enough at night enough to justify a fire, and after enjoying a few beers I began to ask, tipsily, every five minutes, “Guys, GUYS, WHEN ARE WE GOING TO MAKE S’MORES?!” So, Ross, there you go. I love s’mores, all right?)
First, the graham cracker crust.
A little butter, a touch of cinnamon, and the classic graham cracker flavor you gotta have in a s’more. Mix it up and press it in some liners in a mini muffin tin. Don’t try to smoosh it up the sides of the liners, because as small as this crust is, it’ll just be unstable with little thin sides. Just press it into the bottom of the liner in a nice, solid layer. Bake for a a few minutes to hold it all together.
Then on top, you’ll add your lovely lovely chocolate, in ganache form.
Aaaaand to that chocolate, we’ll add a little bourbon, because we’re sitting around a campfire in my imagination and that’s just what you do, right? (Maybe. I wouldn’t know.) When the ganache cools, it will have formed another beautiful layer on top of the graham cracker crust. It’s soft enough to bite without issue, but solid enough to keep it’s shape. Basically the perfect form of matter.
Finally, the crowning glory: fluffy, light marshmallow frosting.
This is the same frosting we used in the Nutella Hot Chocolate Brownie Bites, and yes, I want to add it to pretty much every dessert we make from now on. It tastes exactly like the most delicious marshmallow you’ve ever eaten in your life. And you get to set it on fire!! That’s right, just use a brulée torch to toast that sucker and appreciate some beautiful color and flavor.
In the Houston humidity, the frosting did start to sink after about an hour, so keep that in mind if you’re in a likewise semi-tropical region. It still tastes delicious, but it may lose some of those picturesque swirls and peaks. If you want it to hang in there a little longer, just make sure you have some AC blasting.
We brought these to our gym to share after a particularly grueling workout, and unsurprisingly, they disappeared in an instant. I have to assume you’ll have the same reaction at any barbecue, picnic, or, if you’re not in Houston, maybe even a campfire!
Summer. S’mores. Sweet satisfaction.
- 1¼ cup graham cracker crumbs
- 2 tablespoons finely chopped walnuts or pecans
- 1 teaspoon cinnamon
- 5 tablespoons butter
- 8 oz. bittersweet chocolate
- ⅔ cup heavy cream
- 2 tablespoon room temperature butter
- 4 teaspoons bourbon
- 6 large egg whites
- 1½ cups granulated sugar
- ½ scant teaspoon cream of tartar
- 1½ teaspoon vanilla extract
- Preheat oven to 375. Line mini muffin pan with paper liners.
- Place crust ingredients in a medium bowl and mix well. Press crust about ½ inch deep in each paper liner.
- Bake for about 5-7 minutes, until lightly toasted. Cool crusts in the pan until room temperature.
- Place chocolate in a small heat-proof bowl. Heat cream in a saucepan on the stove until just simmering. Pour hot cream over chocolate, let sit for a minute, then stir gently until chocolate is melted. (If chocolate refuses to melt completely, pop it all in the microwave in a glass bowl for 30 seconds and try again. Continue until melted.)
- Add butter and bourbon. Stir gently until just combined.
- Spoon ganache on top of graham cracker crust in the liners, so they're almost full. Cool completely.
- Pour a couple inches of water in a large saucepan and heat on the stove until simmering.
- Place the egg whites, sugar, and cream of tartar in the bowl of a stand mixer (or heat proof metal bowl if using an electric hand mixer). Place the bowl over the simmering saucepan, making sure the bowl doesn't touch the bowling water. Heat the bowl, whisking continuously, for 3-4 minutes, until the sugar is dissolved and the mixture is warm.
- Take the bowl off the saucepan and connect to your stand mixer. Using the whisk attachment (or an electric hand mixer), beat the egg mixture for 5-7 minutes, until you have glossy, stiff peaks. Add vanilla. Beat again for about 30 seconds to combine.
- Pipe the frosting onto the mini pies. Using a creme brulée kitchen torch, briefly toast the frosting.
- You can remove the paper liners before serving, or not, your choice! If you're in a high humidity area in the summer, serve soon after frosting.
Oh yeah, here are those Nutella Hot Chocolate Brownie Bites, if you’re interested!