Mini S'Mores Pies & Recipe Roundup - Eat Pray {Read} Love

I am so excited to share this recipe for S’Mores Pie. With Easter right ahead of us- this pie makes a yummy addition to any celebration. I found the inspiration from a recipe on The Noshery last year, and made it exactly per the instructions. This year, I decided to simplify it a bit and add my own touches {such as making them cupcake size}- and it was every bit as tasty!

Let’s get to it, shall we?

Toast almonds and coconut (if using) in a skillet over medium heat.

{Technically, you should chop the almonds but that’s hard to do

when you’re cooking while holding one of these! 🙂 }

Cut circles from a ready-made pie crust-

I used a 4-ounce ramekin but you could also use a cookie cutter.

Put dough circles into cupcake liners. {Alternately, you can use a graham cracker crust that’s just as- if not more-yummy. Instructions for that are at the bottom.}

Warm up cream or 1/2 and 1/2 in a small sauce pan until just boiling. Turn heat off and add to 1.5 cups of chocolate chips. Don’t stir for one minute to partially melt chocolate. Then whisk until chocolate is completely melted. Add egg and stir thoroughly.

Stir in coconut and almond combo to chocolate.

Sprinkle a tablespoon or so of chocolate chips into each muffin tin.

Divide chocolate mixture evenly among the mini-pies, and put in a 350 degree oven for 20 minutes.

This little jar is my secret to the simplified version:

{The original version uses homemade marshmallow creme- while delish, it adds considerably to the time, or it did for me anyway!}

Spread the creme over each mini pie, then put under the broiler for about 4 minutes. Watch carefully- they will go from nicely browned to black and charred quickly!

{unless you like your marshmallows like that- then go for charred!}

Even the jarred creme puffs up nicely.

Remove from oven, and enjoy your little treat!

Mini S’Mores Pies

{makes 10 mini pies}

One ready made pie crust

3/4 cup almonds, chopped

1/2 cup unsweetened coconut (optional)

1.5 cups chocolate chips, plus about 3/4 cup additional for the crust

1 cup heavy cream OR half-and-half

1 egg

1 jar marshmallow creme

Preheat oven to 350 degrees.

Toast almonds and coconut over medium heat until lightly toasted- about 5 minutes.

Cut circles from the pie crust, using a four-ounce ramekin or cookie cutter. Reroll dough scraps if necessary- you should be able to get 10 circles from the crust. Fit each dough circle into a cupcake liner in a muffin tin.

Heat cream or half-and-half until just boiling. Pour over 1.5 cup chocolate chips in a glass bowl. Allow to sit for one minute, then whisk until chocolate is completely melted. Add egg and whisk thoroughly.

Sprinkle about 1 tbsp. chocolate chips into each pie crust. Then divide chocolate mixture between each mini pie. Bake at 350 degrees for approximately 20 minutes, or until set.

Cool for about one hour (or refrigerate overnight if you’re not serving until the next day.)

When ready to serve, spread marshmallow creme over each mini pie until the chocolate is completely covered. Broil for about 4 minutes- watching carefully not to burn.

*If you prefer a graham cracker crust, mix 2 cups graham cracker crumbs, one stick melted butter and 2 tablespoons sugar together. Pat firmly into the cupcake liners. So much better than a store-bought graham cracker crust, and only takes about 5 minutes!

There were lots of good recipes linked up last week, but I think my fave is going to The Houtz House Party’s BBQ Chicken and Bacon Grilled Cheese. I love grilled cheese, and my man loves bacon, and my son loves BBQ, so it’s a winner all around! Thanks, Kelly! I’ll be e-mailing you shortly about your free month of advertising!