This mini s'mores pies recipe is my go-to dessert for the summer. Nothing quite says summertime like an ooey gooey s'more made from marshmallows roasted over a campfire, right?
Well, I've taken the classic s'mores flavors of graham crackers, chocolate bars, and toasted gooey marshmallow and made them into miniature pies. They're the perfect size to share or to enjoy all on your own.
While I tend to think of s'mores as a camping trip dessert, this recipe is a great way to enjoy the classic treat any time of year--even on rainy days.
These little pies are loved by kids and kids at heart, and the best news is that this dessert comes together so easily thanks to pre-made mini graham cracker crusts, a box of brownie mix, and a jar of marshmallow topping. (If you want to make your own crusts, you can follow this mini graham cracker crust recipe.)
Looking for other easy desserts perfect for the summer? Be sure to check out my Blackberry Peach Crisp and Plum Upside Down Cake recipes. I also love to make my Fresh Raspberry and Lemon Cream Cheese Frosting to top box-mix cupcakes for an easy almost-homemade dessert.
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe.
- mini graham cracker pie crusts
- dark chocolate-flavored brownie mix
- vegetable oil
- eggs
- water
- kosher salt
- marshmallow cream
- Hershey's bar
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get baking!
First, arrange the graham cracker crusts on a rimmed baking sheet.
Then, prepare the brownie mix according to the package directions, adding a pinch of salt.
Next, use an ice cream scooper to divide the batter evenly between the graham cracker crusts. Bake the pies until the brownies are set.
Finally, let the pies cool until they are warm or at room temperature. Use a cookie scoop to top each pie with marshmallow cream. Use a kitchen torch or the broiler to toast the marshmallow until golden brown. Place a Hershey bar on top of the marshmallow. Serve warm or at room temperature.
Hint: lf you don't have a kitchen torch, use the broiler instead to toast the marshmallow. After the brownies have cooled, turn the broiler to high. Place the marshmallow-topped pies in the oven under the broiler and broil just until toasted.
(Depending on your oven, this could take as little as 30 seconds. Keep a watchful eye on the pies so the marshmallow doesn't burn.) Let the marshmallow cool for about 5 minutes before topping with a Hershey's square.
Substitutions
Need some ideas for ingredient substitutions? Here are my favorite:
- Brownie mix - I love to use dark chocolate brownie mix in this super easy recipe because it balances out the sweetness of the marshmallow, Hershey bar, and graham crust. Feel free to use your favorite brownie mix flavor though. Be aware that many mixes come in different package sizes so a larger package may yield more batter and affect the baking time.
- Marshmallow cream - Use mini marshmallows instead of marshmallow cream. If you make this swap, you'll want to place the mini marshmallows on top of the brownies as soon as they come out of the oven so they'll stick.
- Mini graham cracker crusts - Make this into one pie instead of 12 minis. Use a 10-inch deep-dish graham cracker pie shell and increase the baking time to 30 to 35 minutes.
Variations
Here are some more ways to change up this recipe:
- À la mode - Top these mini chocolate pies with a scoop of vanilla ice cream or another favorite flavor.
- Deluxe - Garnish with chopped nuts, mini chocolate chips, sprinkles, crushed graham cracker crumbs, and/or chocolate sauce for the ultimate s'mores dessert.
- Holiday - Make these holiday specific. For Easter, use Peeps instead of marshmallow cream. For Halloween, garnish with your favorite Halloween candy instead of Hershey Bars.
Equipment
Here's what you'll need to make this recipe:
- rimmed baking sheet
- large bowl
- hand mixer (optional)
- ice cream scoop
- cookie scoop
- wooden spoon or spatula
- measuring spoons
- liquid measuring cup
Storage
Store any leftover pies in an air tight container for up to 3 days. If you notice that the marshmallow cream is "melting" and dripping over the sides, it's okay. You can also refrigerate the pies if you prefer. Just let them come to room temperature before serving.
You can also freeze the pies but hold off on topping them with marshmallow cream if you do.
Tasty tip
I love to use an ice cream scoop and cookie scoop for both the brownie batter and marshmallow cream. It keeps things tidy, especially since the batter is messy and the marshmallow is sticky! And, it's an easy way to ensure I get the same amount of each ingredient in each pie.
Frequently asked questions
Once cooled, these pies are fairly easy to get out of the tin. Gently squeeze the bottom of the tins and the pies should push up out of the tin enough to be able to remove them. Be careful with the edges; they may be crumbly.
Yes, which is another reason why I love this recipe so much. Whereas a large pie can take around 35 minutes to bake, these are cooked through in about 20 minutes.
Nope! These crusts are pre-baked, so they're ready to be filled with the brownie batter.
You'll notice that I add a pinch of salt to the brownie batter. That helps prevent these from being too sweet, and it enhances the flavor. You can also add a teaspoon of espresso powder to boost the chocolate taste.
Definitely. Melted butter will work in place of the oil, and if you make this substitution use the same amount of butter as you would oil.
Using milk instead of water in the brownie mix will only improve the flavor and texture of the mix so I say go for it!
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🍽Get the recipe
Mini S'mores Pies
Equipment
- rimmed baking sheet
- large bowl
- hand mixer (optional)
- ice cream scoop
- cookie scoop
- wooden spoon or spatula
- measuring spoons
- liquid measuring cup
Ingredients
- 2 (6-count) packages mini graham cracker crusts
- 1 (16.3-ounce) box dark chocolate brownie mix
- ½ cup vegetable oil
- 3 tablespoon water
- 2 large eggs
- Pinch of kosher salt
- 1 (7-ounce) jar marshmallow cream such as Jet-Puffed Marshmallow Creme
- 1 (1.55-ounce) milk chocolate Hershey bar (optional)
Instructions
- Preheat the oven to 350°F. Arrange the mini pie crusts in a rimmed baking sheet.
- Make the brownie mix according to the package directions: Stir together the mix, oil, water, eggs, and a pinch of salt in a large bowl with a spatula, wooden spoon, or hand mixer until smooth.
- Divide the batter evenly between the pie crusts. Bake for 20 minutes or until the brownies are set. (If you insert a toothpick in the center, the toothpick will not come out clean.)
- Remove the pies from the oven and let cool until warm or to room temperature. Dollop a little marshmallow cream in the centers of the pies. Use a kitchen torch or the broiler to toast the marshmallow.
- Let the marshmallow cool slightly. Break the chocolate bar along the grooves and place one small rectangle (there will be 12) in the center of each pie to garnish, if desired. Serve warm or at room temperature.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Do not use the same utensils on cooked food, that previously touched raw meat or eggs.
- Wash your hands after touching raw meat or eggs.
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Keep a watchful eye on the marshmallow cream if you broil it.
- Always have good ventilation when using a gas stove.
Paula says
These mini smores pies were so fun! Making them for my daughter's summer birthday again next month.
AshleyFreeman says
Fantastic! These are the perfect summertime dessert!