Design to Dish: Mini S’mores Pies

Like most of America, we have family coming in from all over the country this week to celebrate Thanksgiving. My mom texted everyone to figure out the menu, so we have a magnificent feast to look forward to: smoked turkey, stuffing, fresh-baked rolls, corn, carrots, green beans, cheesy broccoli and cauliflower, pomegranate salad, candied yams plus mashed potatoes plus mashed sweet potatoes, and more types of pie than I can count on one hand. With the deliciousness bar set so high, I’ve been trying to figure out what I can contribute. What I’m making? These mini s’mores pies—not only are they perfect sweet treat to conclude Thanksgiving dinner, they just might steal the whole Turkey Day show!

Mini S'mores Pies from @luluthebaker for @minted “Autumn Leaves” Thanksgiving cards by Four Wet Feet Studio | Mini S’mores Pies (recipe below)

Mini S'mores Pies for your Thanksgiving table, by @luluthebaker for @minted

Keep reading for this amazing mini pie recipe…

Mini S’mores Pies
For the crust:
15 graham crackers
4 tablespoons sugar
8 tablespoons butter, melted

For the ganache:
2/3 cups heavy cream
6 oz good quality semi-sweet chocolate, chopped
15 large marshmallows, cut in half

Preheat the oven to 350°F. Grind the graham crackers in a food processor until finely ground. Add the sugar and melted butter, and process until well combined. Divide the mixture evenly among 30 mini muffins cups. It equals about one tablespoon of mixture per cup. Firmly press the mixture into the bottom and up the sides of the cups. Bake the mini graham cracker crusts for 7 minutes, then remove from the oven and allow to cool completely.

While the crusts are cooling, prepare the ganache. Pour the cream into a small saucepan, and heat it until steaming. Add the chopped chocolate and whisk until all of the chocolate is melted and the ganache is smooth. Transfer the ganache to a glass measuring cup or a container with a spout for pouring. Pour the ganache into each cooled graham cracker crust. Allow the mini pies to sit until the ganache has set. Place a marshmallow half on top of each mini pie. Now for the fun part. If you have a kitchen torch, lightly broil the top of each marshmallow. If you don’t have a kitchen torch, you can use a long-handled lighter. It’ll just take longer. After the marshmallows are toasted and everything is cool, lightly cover the mini pies with plastic wrap and let them sit. They really get better after they’ve sat for at least 8 hours, ideally overnight. Before serving, use a paring knife or butter knife to gently pop each mini pie out of the pie pan and place them on a serving tray. Makes 30 mini pies.

Mini S'mores Pies for Thanksgiving | from @luluthebaker for @minted


More Thanksgiving Ideas:
Recipe: Spiced-Apple Pumpkin Bread
Thanksgiving Place-Card Snacks
• Portrait Place Cards
• DIY: Pringle Can Pilgrims

Find more of Melissa on her blog.

3   COMMENTS
  1. Oh my goodness Melissa… these look amazing. I think I will be adding these to my holiday dessert menu!

    • They’re on our menu too! Can’t get enough! xoxo

  2. Marianne Beltjens

    I made up a similar version of these some years back and they’re always a big hit. A few pointers I could offer: The crust will hold together much better if you chill the crusts before baking. The marshmallows toast much better with a much more even golden color if you do it in the oven under the broiler, just keep a close eye on them they don’t take long.