The smell of toasted marshmallows and melted chocolate brings back every campfire memory, doesn’t it? These Mini Smores Pies capture all that gooey, nostalgic magic in adorable bite-sized portions. They’re absolutely taking over Pinterest right now, and honestly, I get it.
Picture this: flaky pie crust filled with rich chocolate and topped with golden marshmallows that get perfectly torched. Just four simple ingredients that you probably already have in your pantry. It’s like having a campfire dessert, but way easier and without the smoke in your eyes. Full details in the blog!
I’ve been perfecting these little beauties since my kids started begging for s’mores year-round. After testing batch after batch in my kitchen, I finally cracked the code for getting that perfect marshmallow toast every single time. Trust me, I tested it. You’ll love the secret!
Mini Smores Pies Recipe Easy and Irresistible Treat
Ingredients
Method
- Prepare the brownie mix following the instructions on the package or your chosen recipe.
- Arrange the mini Graham cracker crusts on a baking sheet and spoon the brownie batter into each crust, filling them but leaving some space at the top.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until almost set.
- Take the pies out and sprinkle the mini marshmallows and chocolate chips evenly over the top.
- Return the pies to the oven and bake for another 3 to 5 minutes or until the marshmallows start to puff and turn slightly golden.
- Allow the pies to cool for about 10 to 15 minutes before serving to let them set and cool to a perfect eating temperature.
Notes
- For best results, don’t overfill the crusts as the brownie will rise during baking. You can substitute chocolate chips with chunks for a different texture. Store leftovers in an airtight container at room temperature for up to 2 days.
Why You’ll Love These Mini Smores Pies
These little gems capture pure nostalgia in a pie crust! Instead of fumbling with messy campfire s’mores, you get all that gooey chocolate and marshmallow magic in perfectly portioned bites. The brownie base adds a rich, fudgy twist that honestly beats traditional graham crackers every time.
What I absolutely adore is how foolproof they are. No worrying about burnt marshmallows or chocolate that won’t melt properly. The oven does all the work while you relax and enjoy the amazing smells wafting through your kitchen.
Best part: They’re ready in under 30 minutes, and cleanup is practically nonexistent since you’re using store-bought crusts. My kids think I’m some kind of dessert wizard, but between you and me, it’s just smart shortcuts!
Key Ingredients & Tools
The beauty of this recipe lies in its simplicity. You literally need four ingredients that you can grab during any grocery runno special trips to fancy baking stores or hunting down obscure items.
- Brownie mix: Any brand works perfectlyI’ve tested them all! Box mix saves time and gives consistent results every single time.
- Mini graham cracker crusts: Look for them in the baking aisle. They’re pre-made and perfectly sized for individual portions.
- Mini marshmallows: The small ones distribute better and toast more evenly than regular-sized marshmallows.
- Chocolate chips: Semi-sweet or milk chocolate both work beautifullyuse whatever your family prefers!
Equipment needed: Just a large cookie sheet and your trusty oven. That’s it! No special pans or gadgets required.
Step-by-Step Instructions
Here’s where the magic happens, and I promise it’s easier than you think. I’ve walked my neighbor through this recipe over the phone, and her first batch turned out perfect!
| Step | Time | What You’re Doing |
|---|---|---|
| 1-2 | 5 minutes | Mix brownie batter, fill crusts |
| 3 | 20-25 minutes | First bake (brownie layer) |
| 4-5 | 3-5 minutes | Add toppings, final bake |
| 6 | 10-15 minutes | Cool and serve |
Start by mixing your brownie batter exactly as the package directions say. Then arrange those cute little graham cracker crusts on your cookie sheetthis keeps everything tidy and makes transferring so much easier.
Fill each crust with brownie batter, but resist the urge to overfill! Leave about a quarter-inch from the top, or you’ll have overflow issues. After the first bake, sprinkle on your marshmallows and chocolate chips, then pop them back in for just a few more minutes until everything gets beautifully golden and melty.
Pro Tips & Variations
After making these dozens of times, I’ve picked up some tricks that make them even better. Pro tip: Let them cool for the full 10-15 minutes! I know it’s tempting to dive right in, but the filling will be molten lava hot.
Want to switch things up? Try these easy swaps that my family absolutely loves:
- Peanut butter twist: Add a small dollop of peanut butter to each crust before the brownie batter.
- Double chocolate: Use chocolate graham cracker crusts instead of regular ones.
- Camping vibes: Crush a few extra graham crackers and sprinkle on top with the marshmallows.
- Holiday version: Use colored mini marshmallows for seasonal fun.
Troubleshooting note: If your marshmallows brown too quickly, tent the pies with foil for the last few minutes. Every oven runs a little differently!
Serving, Storage & Reheating
These little beauties are best served slightly warm when the chocolate is still soft and gooey. I love setting them out on a pretty platter with some vanilla ice cream on the sidethough they’re absolutely perfect on their own too.
For storage, cover them loosely with foil and keep at room temperature for up to two days. They’ll stay fresh, though the marshmallows won’t be quite as fluffy as when they’re fresh from the oven.
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (covered) | 2 days | Immediate serving |
| Refrigerator | 5 days | Longer storage |
| Reheat in oven | 5 minutes at 300°F | Restoring warmth |
Reheating tip: A quick 30-second zap in the microwave works for one or two pies, but the oven method at 300°F for about 5 minutes brings back that perfect texture. Trust me on this one!
Expert Insight: The Science Behind Perfect Mini Treats
According to pastry chef and cookbook author Stella Parks, the key to exceptional mini s’mores pies lies in temperature control and proportion balance.
“When you miniaturize a classic dessert, you’re actually creating better texture ratios more crust-to-filling contact means every bite delivers the perfect graham-chocolate-marshmallow harmony.”
The individual serving size also prevents the soggy bottom syndrome that often plagues full-sized s’mores desserts.
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My Mini S’mores Pies Story
Last summer, my kids were begging for s’mores but we didn’t have a fire pit setup ready. That’s when I had the brilliant idea to make these Mini S’mores Pies in the air fryer instead! They turned out even better than campfire s’moresno burnt marshmallows or sandy graham crackers, just perfectly golden mini pies that had everyone asking for seconds.
FAQs ( Mini S’mores Pies )
Can I make these without a muffin tin?
Yes, you can use a mini tart pan or even shape them freeform on a parchment-lined baking sheet. The key is maintaining that cup shape to hold the filling. Just press the graham cracker crust firmly into whatever mold you’re using and adjust baking time slightly.
How long do these stay fresh?
Store covered at room temperature for up to 3 days or refrigerate for up to a week. The marshmallows will lose some of their gooey texture over time, but they’re still delicious. For best results, toast fresh marshmallows on top before serving leftovers.
What chocolate works best for this recipe?
Milk chocolate gives the most authentic s’mores flavor, but dark chocolate or semi-sweet work beautifully too. Break regular chocolate bars into squares or use chocolate chips for easier measuring. Avoid chocolate that’s too high in cocoa content as it can become bitter when heated.
Can I prepare these ahead of time?
Absolutely! Make the graham cracker crusts up to 2 days ahead and store covered. Add chocolate and marshmallows just before baking for the freshest taste. You can also assemble completely and refrigerate for a few hours before baking.
Why are my marshmallows not getting golden?
Move your oven rack to the upper third and switch to broil for the last 1-2 minutes, watching closely. Some ovens don’t brown the tops well on regular bake. You can also use a kitchen torch for more control over the toasting process.
Conclusion
These Mini Smores Pies are pure magic in under 30 minutes! You’ll love how the brownie base gets perfectly fudgy while the marshmallows turn golden and gooey. The smell alone will have everyone gathering in the kitchen, and honestly, that’s half the joy right there.
Try swapping in peanut butter chips for extra richness, or crush some extra graham crackers on top for that authentic campfire crunch. They keep beautifully covered at room temperature for two daysthough mine never last that long! A quick 30-second microwave zap brings back all that melty goodness.
I’d love to see your creationstag me in your photos! Did these bring back any favorite camping memories for you? Save this recipe for your next family gathering or rainy weekend treat. There’s something so special about homemade desserts that bring everyone together around the table.
