Mini S’mores Pies
Apparently last Monday was National S’mores Day. It seems there is a national day celebrating each and every kind of food that you can possibly imagine. This post is a bit late for this “holiday,” but better late than never, I guess.
These mini s’mores pies were a big hit with Dustin after a long day of work and teaching his class, as well as with his co-workers the following day. They were all gone by 9:30 in the morning.
My filling is a mixture of semi-sweet and milk chocolate, and the homemade marshmallow fluff is to die for. I definitely had leftovers of both for Dustin to snack on while I’m visiting Texas. They’d make great ice cream sundae toppings. You’re welcome, Dustin.
Mini S’mores Pies
yields 1 dozen
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1 cup butter, melted
- Preheat the oven to 350°. Line muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, sugar, and butter until the mixture looks like damp, crumbly sand.
- Press the graham cracker mixture into the bottoms and the sides of the paper liners.
- Bake for 9-10 minutes.
- 1 cup heavy cream
- 2 1/4 cups chocolate chips (I used a combination of semi-sweet and milk)
- 1/4 cup butter
- In a medium saucepan, heat the heavy cream until almost boiling over medium high heat.
- Lower the temperature and add in the chocolate chips and butter, whisking until smooth.
- Pour into graham cracker crusts.
- Place in the refrigerator and allow to chill for at least 4 hours.
- 3/4 cup granulated sugar
- 1/2 cup corn syrup
- 1/4 cup water
- 1/8 teaspoon salt
- 2 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons vanilla extract
- In a medium saucepan, combine the granulated sugar, corn syrup, water, and salt.
- Bring to 240° over medium high heat, stirring occasionally.
- While the sugar mixture is heating, combine the egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment.
- On medium speed, beat the egg whites until soft peaks form.
- Once the sugar mixture has reached temperature, slowly drizzle over the egg mixture while mixing slowly.
- Beat for about 7 minutes until stiff and glossy.
- Add in the vanilla extract and beat for another 2 minutes.
- Dollop on top of the chocolate filling.
- Place under the broiler or use a torch to brûlée the tops.
- Serve immediately or store in the refrigerator.
marshmallow creme recipe from Chow