Gooey Mini S’mores Pies

Mini S’mores Pies came to life during a chilly backyard gathering where the firepit refused to cooperate. Ella had brought her guitar, the twins were trying to roast marshmallows over tealight candles, and someone cleverly suggested

“Can’t we just bake them into something?” There wasn’t enough space around the flame, but there was an oven inside and a half bag of graham crackers just begging to be used.

We layered crushed crackers with melted butter and pressed them into muffin tins while kids passed around cups of hot cocoa. The chocolate was already soft from being near the stove, and the marshmallows well, they never made it to skewers.

These Mini S’mores Pies baked into golden little cups with soft centers and just enough gooey marshmallow stretch to get a few laughs and sticky fingers.

There’s something timeless about the s’mores combination, and these mini pies make it easy to bring that flavor indoors, no fire required. Serve them warm and watch everyone kids, teens, adults rush for seconds.

Short Description

Mini S’mores Pies are oven-baked treats with graham cracker crusts, rich chocolate centers, and melty marshmallow tops. A quick and fun twist on the classic campfire dessert.

Key Ingredients

• 1½ cups graham cracker crumbs (about 10 full crackers)
• ⅓ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• ¾ cup semi-sweet chocolate chips
• ⅓ cup heavy cream
• ½ teaspoon vanilla extract
• 12 large marshmallows (or mini marshmallows for topping)

Tools Needed

• Muffin tin (12-cup)
• Mixing bowls
• Saucepan or microwave-safe bowl
• Measuring cups and spoons
• Spoon or tamper to press crust
• Oven

Cooking Instructions

Step 1: make the crust
Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Spoon about 1½ tablespoons into each muffin cup and press down firmly to form a base.

Step 2: par-bake the crust
Bake crusts for 5–6 minutes until lightly golden. Remove and let cool slightly while preparing the filling.

Step 3: prepare the chocolate filling
In a small saucepan, heat heavy cream until just steaming (do not boil). Pour over chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth and glossy. Stir in vanilla.

Step 4: fill the pies
Spoon chocolate filling over the crusts, dividing evenly. The chocolate should reach about ¾ of the way up each cup.

Step 5: add marshmallows and bake
Place one marshmallow (or a few mini marshmallows) on top of each pie. Return to oven and bake 3–4 minutes until marshmallows are puffed and golden. For extra browning, broil for 30–60 seconds—watch closely.

Step 6: cool and serve
Let pies cool in the pan for 10–15 minutes, then loosen edges with a knife and lift out carefully. Serve warm for melty centers or chill for firmer texture.

Why You’ll Love This Recipe

All the flavor of s’mores, no campfire needed

Kid-friendly and fun to assemble

Individual portions—perfect for parties

Can be made ahead and gently reheated

Crispy crust, silky chocolate, toasted marshmallow

Mistakes to Avoid & Solutions

Crust falling apart
Too little butter can cause a crumbly base.
Solution: Be sure to press firmly and use enough butter to bind.

Chocolate separating
Overheating cream or stirring too early can cause grainy filling.
Solution: Let the hot cream sit on the chocolate before stirring gently.

Burning the marshmallows
They toast quickly under broil.
Solution: Watch closely—30 seconds is often enough.

Sticky removal from pan
Warm chocolate and marshmallow can cling.
Solution: Cool slightly and run a butter knife around edges before lifting.

Chocolate too runny
Incorrect cream-to-chocolate ratio will affect set.
Solution: Stick to heavy cream, not milk, and don’t overheat.

Serving and Pairing Suggestions

Serve warm with a glass of cold milk

Pair with coffee or hot chocolate

Add to dessert platters for potlucks

Top with crushed graham crackers for crunch

Serve plated with a drizzle of chocolate sauce

Storage and Reheating Tips

Store in an airtight container at room temp for 2 days

Refrigerate up to 5 days, bring to room temp before serving

Reheat in oven at 300°F for 5–7 minutes to warm chocolate and toast marshmallow

Do not microwave—marshmallows expand rapidly

Freeze unfrosted pies for up to 1 month

FAQs

1. Can I use mini marshmallows instead of large?
Yes, just scatter 5–6 on top and adjust bake time slightly.

2. Can I use milk chocolate?
Absolutely, but it will be sweeter and softer than semi-sweet.

3. Can I make these gluten-free?
Yes, use gluten-free graham crackers and check all labels.

4. How do I keep the crust from sticking?
Use parchment circles or a light baking spray in each cup.

5. Can I make them ahead?
Yes, bake the crust and fill with chocolate ahead. Add marshmallows and broil just before serving.

Tips & Tricks

Chill crust briefly before baking for a firmer base

Use silicone muffin pans for easy removal

Add a pinch of sea salt to the chocolate for depth

Toast marshmallows with a kitchen torch for precision

Let cool 10 minutes for neater slices and handling

Recipe Variations

Nutella S’mores Pies: Swap chocolate filling for Nutella and bake the same way.

Peanut Butter S’mores: Add 1 tablespoon peanut butter to each chocolate layer.

Mint Chocolate Version: Use mint chips and add a few crushed candy canes on top.

Salted Caramel S’mores: Drizzle caramel over crust before adding chocolate.

S’mores Tarts: Use tart pans instead of muffin tins for a fancier presentation.

Final Thoughts

Mini S’mores Pies turned a cold backyard gathering into a sweet little moment indoors. No flames, no skewers just a muffin tin and a few familiar ingredients doing something quietly magical. They’re easy to make, easier to share, and almost impossible to eat just one.

These little pies bring the feeling of s’mores into everyday kitchens, and they always leave the tray empty faster than expected. Whether you’re celebrating, gathering, or just craving something nostalgic, this one’s worth keeping close.