How to Make the Easiest Mini S'mores Pies

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.

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.

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.

Frequently asked questions

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.

See more guidelines at USDA.gov.