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: