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Mini S'mores Pies

6 individual pies
6 individual pies


Graham Cracker Crust
  • cups graham cracker crumbs, store-bought or homemade
  • 1 tablespoon packed light brown sugar
  • 8 tablespoons unsalted butter, melted
  • cooking spray
  • 1 recipe Graham Cracker Crust (recipe above)
  • 2 large eggs
  • 2 large egg yolks
  • 6 tablespoons granulated sugar
  • 16 tablespoons unsalted butter
  • 3 ounces dark chocolate
  • 3 ounces bittersweet chocolate
  • 1/4 cup unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 6 large marshmallows

Chef notes

The very first time I had s'mores, I was in third grade at St. Dorothy School. My Girl Scout troop had organized a camping trip and I remember the eeriness of the dancing flames of the campfire, the lightning bugs that surrounded us in the pitch-black darkness of the woods, and the satisfaction I had in finding the perfect twig to skewer the marshmallows on. My concentration was dedicated to dividing the graham cracker in half with a clean break and bringing the marshmallows to the perfect toasted temperature to melt the chocolate.

S'mores are known for their gooey, messy and unpretentious deliciousness. However, as a child, I was more concerned about creating the most beautiful, aesthetically presentable s'more — not a burnt piece of goo. As an adult, it's apparent that not much has changed.


For the graham cracker crust:

In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter until the crumbs have absorbed the butter.

For the pies:


Adjust an oven rack to the middle position and preheat the oven to 425 F.


Grease a 6-cavity mini cheesecake pan with a removable bottom or six 6-ounce ramekins with cooking spray. Add 1/4 cup of the graham cracker crumb mixture to each cavity or ramekin and press it down with a spoon.


In a large mixing bowl, vigorously whisk together the whole eggs, egg yolks, and sugar using a large balloon whisk or a hand mixer on high speed until the mixture is fluffy and airy, about 1 minute.


Fill a small saucepan with about 2 inches of water and bring it to a simmer. Set a shallow glass or stainless-steel bowl on the saucepan to create a double boiler (the bottom of the bowl shouldn't touch the water). Add the butter and dark and bittersweet chocolates to the bowl. Once they begin to melt, stir often until smooth. Remove the saucepan from the heat and set aside.


Using a silicone spatula, slowly fold the warm chocolate into the egg mixture until well combined.


Sift the flour and salt into the filling and gently fold in until no traces of flour are visible. Divide the filling evenly among the graham cracker-lined cups or ramekins (about 1/2 cup per cavity).


Transfer to the oven and bake until the centers are barely set (they will jiggle slightly if the pan is tapped) and the edges are slightly puffed, 8 to 10 minutes.


Remove from the oven and cool for 2 minutes. Using a mini offset spatula or a paring knife, run the tool around the edges of the cup or ramekin to release the pies. Carefully wedge the spatula under the pie and slowly lift it out of its cavity. If you're using a ramekin, you may need to flip each pie over onto a small plate before turning it back to right-side up.


Top each pie with a marshmallow and use a kitchen torch to toast the marshmallow until lightly browned. If you don't have a kitchen torch, line a baking sheet with parchment paper, place the marshmallows on the sheet, and broil in the oven for about 1½ minutes before topping the pies.