In our pie version of this classic childhood snack, we’ve added a little cheffy technique for extra deliciousness. Heavy cream and chocolate chips are melted together in a rich, decadent ganache that melds beautifully into gooey marshmallows and a graham cracker crust. You’ll definitely be wanting s’more!
1 teaspoon Maldon sea salt
⅓ cup heavy cream
6 ounces dark chocolate
4 graham cracker crusts
1 cup mini marshmallows
6″ small pot (optional)
For the best ganache texture, make sure to stir the chocolate and cream together until smooth.
Preheat oven to 500°F. Place heavy cream in a medium heatproof bowl and microwave at 30-second intervals until hot but not boiling. Alternatively, warm heavy cream in a small pot over medium heat.
Place chocolate chips in a separate medium heatproof bowl and pour heated heavy cream over. Allow to stand for about 1 minute, then gently stir until fully combined and smooth (see Recipe Tip).
Place S’mores pies on a baking sheet, transfer to oven, and bake until toasted and slightly golden, 3-4 minutes. Remove and set aside to cool for a few minutes before serving. Imagine you’re sitting by a campfire….
Spoon chocolate ganache into each graham cracker crust. Place a handful of marshmallows on top.
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