Rich dark chocolate pie in a graham crust, topped with marshmallow meringue. S’mores with a new, fun look!
Everyone loves these flavors together.
It just occurred to me that someone might hate s’mores.
Ok, well I don’t personally know anyone who doesn’t just adore this flavor combination. I LOVE them, and crave them, and sometimes cheat by making them in the microwave when it’s snowing and a campfire is out of the question!
These little pies capture the flavor of a s’more, but add a rich chocolate flavor that is incredibly delicious, and can’t be had with just 2 squares of Hershey’s chocolate. Or four squares… sometimes I use four. Don’t tell.
Here’s how these simple little treats are made: (printable version)
INGREDIENTS: (makes 12 mini pies)
- 12 pre-made mini graham cracker crusts.
- 1 cup of Ghirardelli Bittersweet chocolate chips (melted)
- 1 cup of Ghirardelli Semi-sweet chocolate chips (melted)
- 8 eggs (divided)
- 5 Tablespoons of heavy whipping cream
- 2 Tablespoons of vanilla
- 2 cups of granulated sugar
- 1/4 teaspoon of cream of tartar
- Preheat oven to 350F degrees.
- Divide eggs, keeping ALL of the 8 egg whites and only 5 of the yolks.
- Place the melted chocolate, 5 egg YOLKS, whipping cream and vanilla in a large mixing bowl and stir until well combined.
- Evenly divide among all twelve mini pie crusts.
- Bake (I put them all on a baking sheet) for 14-16 minutes, until the middle of each pie is set.
- Make meringue while these bake, by adding all of the 8 egg WHITES, sugar and cream of tartar together in a medium heat-proof bowl that will sit on the top of a sauce pan of boiling water without touching the water. (I had to experiment a bit to find a good fit.)
- Bring water to a boil in the saucepan and set the bowl on top.
- Whisk ingredients together for about 3-4 minutes. Sugar will be dissolved and egg whites should be heated to 145F degrees.
- Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes. The meringue will become the most beautiful, white, glossy mixture. It should form stiff peaks before you stop beating it.
- Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
- Once mini pies are removed from the oven, let them cool completely.
- Pipe marshmallow meringue on the top of each pie and toast it with a kitchen torch.
- Add a few graham cracker crumbs if you want, and enjoy!!!!
My thoughts: These are delicious. You can see from my pictures that I didn’t beat my meringue as long as I should have. The are not the tall swirls of happiness I wanted them to be…. it was only my second time making meringue though, so I guess I won’t beat myself up too much. My 1st time was perfect. If you want to see how fluffy it SHOULD be, click here. I LOVE this meringue. When you read the instructions you might think it is too hard to make- but once you do it, you will realize that it isn’t hard at all. Just a lot of time with a mixer in your hands. I hope you get a chance to try this recipe out! Enjoy! ~r
We like our chocolate and marshmallow here at easybaked… here are other recipes that feature that yummy combo:
Such a fun recipe, it looks so delicious!
These look so good, I love s’mores!!!
Me too!!! I love trying those flavors on different forms- so fun!! 😊
These looks so delicious! 🙂
Thank you so much!!
Never heard of a kitchen torch.. is there any way to make these without one?
You use one to brown the marshmallow on top. You can leave the topping untoasted, or you could slide them under the broiler to toast them- but do this carefully as they will toast very very quickly!!
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