Gluten-Free Mini S'more Pies
Six individual s'more pies featuring airy chocolate mousse filling baked in ready-made graham cracker crusts, topped with marshmallow cream and a graham cracker crumb garnish. The whipped egg base creates a light, souffle-like texture that puffs during baking then settles into a fudgy interior. Perfect for potlucks, dessert parties, or when you want s'mores flavor without the campfire. This version streamlines assembly by using store-bought crusts and marshmallow cream instead of toasted marshmallows, making homemade s'more pie accessible for weeknight baking.
Ingredients
- 6 ready-made mini graham cracker pie crusts
- 3 eggs
- 8 ounces semi-sweet chocolate chipsdark chocolate1:1dietary
use 70% cacao for deeper flavor
- 4 tablespoons butter, cut into 4 pieces
- 1 7-ounce jar marshmallow cream
- ½ cup graham cracker crumbs, for garnish
Instructions
- 1
Heat oven to 325 degrees and arrange pie crusts on a baking sheet.
- 2
Beat eggs with an electric mixer for 3 minutes until doubled in volume.
- 3
Cut butter into pieces and place in a microwave-safe bowl with chocolate chips. Microwave on high for 30 seconds, stir, then continue microwaving in 30-second intervals and stirring until completely melted.
- 4
Fold half the beaten eggs into the melted chocolate until combined, then fold in remaining eggs.
- 5
Divide chocolate mixture evenly among pie crusts using a large spoon or ice cream scoop.
- 6
Place dollops of marshmallow cream on top of each pie and swirl with a knife tip to combine with the chocolate surface.
- 7
Bake for 20-25 minutes until filling puffs up, then remove and cool for 30 minutes.
- 8
Garnish with graham cracker crumbs and serve warm, at room temperature, or chilled.
Tips
Grease your fingers and spoon when handling marshmallow cream to prevent sticking and ensure clean placement on pies.
The pies will puff significantly during baking but deflate as they cool—this is normal and creates the fudgy texture.
Good to Know
Cover and refrigerate up to 3 days. Pies can be served chilled or reheated gently in a 300 degree oven for 5-8 minutes.
Assemble pies up to 4 hours before baking. Cover baking sheet with plastic wrap and refrigerate. Add 2-3 minutes to bake time if baking from cold.
Serve warm for soft, mousse-like filling or chilled for fudgier texture. Pairs well with cold milk or vanilla ice cream.
Common Mistakes
Do not overbeat eggs past 3 minutes to avoid deflating volume and losing the souffle effect.
Do not skip the cooling period—pies need 30 minutes to set properly.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make these ahead of time?
Yes, assemble the pies up to 4 hours before baking and refrigerate covered. Add 2-3 minutes to bake time. Baked pies keep refrigerated for 3 days.
What if my chocolate seizes or looks grainy?
Ensure no water contacts the chocolate. If seizing occurs, add 1 teaspoon of coconut oil or vegetable oil per ounce of chocolate and stir gently until smooth.
How long do baked s'more pies keep at room temperature?
Safely store at room temperature for up to 2 hours. For longer storage, refrigerate covered for up to 3 days. Pies are best served chilled or gently reheated.