Description
Each mini pie pairs crisp, buttery graham crusts with a velvety chocolate ganache, crowned by toasted marshmallows that crackle and melt with each bite. Perfect for sharing or sneaking a sweet treat solo.
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
- 4 ounces semi-sweet chocolate chopped
- 1/4 cup heavy cream
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350 degrees F and grease a 6-cup mini muffin tin.
- Combine graham cracker crumbs sugar and melted butter in a bowl until mixture resembles wet sand.
- Press about one tablespoon of the crumb mixture firmly into each muffin cup to form mini crusts.
- Bake crusts for 5 minutes then remove from oven and let cool slightly.
- Heat heavy cream in a small saucepan until it just begins to simmer then pour over chopped chocolate and stir until smooth to make ganache.
- Spoon ganache into each cooled crust filling it just below the rim.
- Top each pie with mini marshmallows, pressing lightly to adhere.
- Place the tin under the broiler for 1 to 2 minutes until marshmallows are golden brown then let pies cool before removing.
Notes
- Press the crust firmly into the muffin cups to prevent crumbs from falling apart.
- Keep a close eye on the pies under the broiler to avoid burning marshmallows.
- Allow pies to cool completely before removing to maintain their shape.
- Store leftover pies in an airtight container at room temperature for up to 2 days.