Wednesday, October 19, 2011

Mini S'mores Pies

"Oh yeah, that's like a chocolate bomb. That's gonna be good." - G

They were. And I made it up myself! Look at me, experimenting. I used bits of other recipes, and it was born out of a desire to use up my stores of marshmallows and graham crackers, but I'm still proud of myself.

Mini S'mores Pie

To make the crust, I halved this recipe, and to make the chocolate, I went back to the S'mores truffle recipe and three-quartered it (instructions below are already halved and three-quartered):

Mini S'mores Pies (makes 7-9)

3/4 cup finely ground cinnamon graham cracker crumbs (or use regular graham crackers and add some cinnamon) (or be lazy and use a pre-made crust, who am I, the pie crust Nazi?)
2 tablespoons and 2 teaspoons white sugar
3 tablespoons butter, melted


1 1/2 tablespoons unsalted butter
1/3 cup heavy cream, approx.
1 1/2 cups milk chocolate chips (9 oz.) I've made these with milk and dark chocolate. Go with whatever you have or prefer, they'll be delicious either way.
40 mini marshmallows, approx.
About 2 graham crackers, some finely crushed, and some broken in medium-sized bits

1) Mix graham cracker crumbs, sugar, and melted butter until well blended. The mixture will be crumbly and it will seem like you haven't used enough butter or anything sticky, but it'll work out. I used a wooden spoon, and that was sufficient.

Mixed to the max

2) Press mixture into 7-9 muffin tin spaces. Only make 7 if you want a thicker or higher crust. I made 9, but the sides weren't thick enough and burnt a little bit. If you go with 7, you won't need as much chocolate.

3) Bake at 375 degrees F (190 degrees C) for 7 minutes. Let cool.


4) Melt butter in a small or medium saucepan, then whisk in the cream and bring it to a boil.

5) Place the chocolate chips in a bowl and pour the boiling butter-cream over it. Stir until all of the chocolate's melted and smooth. If there are still lumps, place the bowl over a pot of water on a low boil and stir until they're gone.

6) While the mixture is still liquidy, pour a thin layer into the graham cracker crusts, still in the muffin tin.

7) Place four or five mini marshmallows in the chocolate, and pour a thicker layer of chocolate over them so the marshmallows are covered.

Progress, from left to right.

8) Sprinkle some graham cracker crumbs over the pies and stick some larger bits on top in a charmingly haphazard fashion.

Crumb explosion in aisle 1!

9) To set the chocolate, stick in either the fridge or the freezer for at least an hour. They keep well, travel well, and taste delicious cold. In my opinion, the marshmallows taste much better right after being in the cold. They get more substantial, in a way.

I still have s'mores materials left over, so my next move is a S'mores candy bar. I need a chocolate thermometer to figure out tempering, but that's gotta be easy... If I make these mini pies again, and I will, as G has already dumped the Cinnamon S'mores Truffle in favor of these, I would use more marshmallows. I want the cross-section to show almost a complete marshmallow layer. I also want to try baking it, so that the marshmallows will melt.

Mmmm. Pies.

So delicious.

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