Mini Smores Pies – Easy 5-Ingredient Individual Dessert Recipe

The crackle of a toasted marshmallow, the rich scent of chocolate melting, and the crunch of a sweet graham cracker crust—honestly, these mini s’mores pies are pure nostalgia in bite-sized form! I still remember the first time I whipped up these little beauties for a family game night. Everyone grabbed their own, and the kitchen filled with laughter and sticky fingers. If you’re craving something sweet, gooey, and seriously simple, mini s’mores pies are about to become your new go-to treat.

Let’s face it—sometimes you want dessert fast, without the whole campfire scene. That’s where this recipe shines. With just five ingredients and minimal prep, you can bring the classic s’mores flavor indoors no matter the season. I’ve tested these countless times (and eaten way too many, let’s be real), tweaking the chocolate ratio and marshmallow topping until it’s just right. Each pie is a fun little package—perfect for parties, after-school snacks, or when you just need a little chocolate hug.

Whether you’re hosting a backyard get-together or simply binge-watching your favorite show, mini s’mores pies deliver all the ooey-gooey goodness you love. The best part? They’re individual servings, so everyone gets their own. As a busy parent and self-proclaimed dessert enthusiast, I can promise these are quick, kid-approved, and totally irresistible. Grab your muffin tin—let’s make some memories with this easy mini s’mores pies recipe!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, so you can have dessert on the table in a flash. No fancy prep or baking skills needed!
• Simple Ingredients: You only need five items—most are pantry staples. No complicated shopping trips required.
• Perfect for Any Occasion: Great for birthday parties, potlucks, or just a cozy weeknight treat. These mini s’mores pies are always a hit.
• Crowd-Pleaser: Kids, teens, and adults all go wild for these. They disappear fast, so you might want to make a double batch!
• Unbelievably Delicious: The gooey marshmallow, melty chocolate, and crisp graham crust are pure comfort food, wrapped in a cute individual pie.

What really sets these mini s’mores pies apart is the perfect balance—crunchy base, creamy chocolate, and fluffy marshmallow, all in one bite. I like to use a pre-made graham cracker crust for convenience, but if you want to go homemade, I’ve got tips for that too. The marshmallows toast up beautifully in the oven, giving you that golden, slightly smoky flavor without the fire.

Honestly, this is the kind of dessert that makes people close their eyes and sigh. It’s the classic s’mores taste, but way less messy and totally portable. You can impress your guests with almost no effort, or just treat yourself on a random Tuesday—no judgment here! If you love recipes that are easy, flexible, and guaranteed to make you smile, this mini s’mores pies recipe is about to be your new favorite.

Ingredients Needed

This recipe keeps things simple and fuss-free. You’ll need just five main ingredients for mini s’mores pies, most of which you probably have on hand. Here’s what goes into each irresistible little pie:

• Graham cracker crumbs (about 1 cup / 100g) – These form the classic crunchy base. I like to use honey-flavored graham crackers, but cinnamon works too. If you’re gluten-free, swap for GF graham crackers or even crushed digestive biscuits.
• Unsalted butter (4 tablespoons / 56g, melted) – Holds the crust together and adds richness. You can use coconut oil for a dairy-free twist, but butter gives the best flavor.
• Chocolate chips or chopped chocolate bars (1 cup / 170g) – Semi-sweet or milk chocolate both work. I use Ghirardelli or Hershey’s, but go with your favorite. Dark chocolate makes these extra decadent if you’re feeling fancy.
• Mini marshmallows (about 1 cup / 50g) – These get perfectly gooey and golden on top. Jumbo marshmallows can be cut in half if that’s what you’ve got (I’ve tried both!).
• Pre-made mini graham cracker pie crusts (6 individual crusts, or use a muffin tin lined with paper liners) – These save tons of time. If you want homemade, just mix graham crumbs and butter, press into the liners, and bake for 5 minutes before filling.

Optional for garnish: A sprinkle of sea salt, extra chocolate drizzle, or crushed graham crackers on top. Totally up to you! I sometimes add a pinch of flaky salt for a grown-up twist.

Ingredient Tips: For best results, use fresh marshmallows (they toast better). If you’re making your own crust, press it firmly so it holds together when you pop out the pies. I’ve tried almond flour bases for a nutty version, and it works surprisingly well.

Substitutions: Dairy-free butter and chocolate work great for vegan mini s’mores pies. For nut allergies, stick to plain graham crusts and double-check your chocolate brand. If you’re feeling adventurous, swap the chocolate for peanut butter cups or caramel squares (seriously, try it at least once!).

Equipment Needed

• Muffin tin (standard size, 12-cup) – This is my go-to for individual mini s’mores pies. Non-stick tins make it super easy to pop them out.
• Paper cupcake liners – These keep cleanup simple and prevent sticking. You can use reusable silicone liners too.
• Mixing bowl – For combining graham cracker crumbs and melted butter.
• Spoon or small measuring cup – To press the crust into the liners. A shot glass works in a pinch!
• Oven (preheated to 350°F / 175°C) – For baking and toasting the marshmallows.

I’ve used both metal and silicone muffin tins, and honestly, both work fine. Just make sure you grease the sides if your liners don’t cover everything. If you don’t have a muffin tin, you can use individual ramekins or even sturdy paper cups for a rustic look.

For the crust, a food processor helps crush graham crackers fast, but a zip-top bag and rolling pin do the trick too. Maintenance tip: Clean your muffin tin well after sticky marshmallow baking—soak it if needed! And if you’re on a budget, I’ve found basic tins at the dollar store that last for years.

Preparation Method

1. Prep the crust:
   In a mixing bowl, combine 1 cup (100g) graham cracker crumbs with 4 tablespoons (56g) melted unsalted butter. Stir until the mixture looks like wet sand and holds together when pressed. If using pre-made mini pie crusts, skip this step.
   Prep note: For homemade, divide the mixture evenly among 6 muffin liners, pressing firmly into the bottoms and up the sides. Bake at 350°F (175°C) for 5 minutes to set. Let cool for a few minutes.
2. Add the chocolate:
   Sprinkle about 2 tablespoons (20-25g) of chocolate chips or chopped chocolate into each crust. Press lightly so they’re evenly distributed.
   Tip: If you love super melty chocolate, add an extra teaspoon per pie!
3. Top with marshmallows:
   Place a generous layer of mini marshmallows (roughly 2 tablespoons / 8g per pie) over the chocolate. Don’t worry if they mound up—you want them to cover the chocolate.
4. Bake:
   Bake the pies in the preheated oven (350°F / 175°C) for 8-10 minutes, until the marshmallows are puffy and just turning golden. Watch closely the last few minutes—marshmallows can go from toasted to burnt pretty fast.
   Warning: Overbaking dries out the marshmallows, so remove as soon as you see golden spots.
5. Cool slightly:
   Let pies cool in the tin for 5-10 minutes before removing. They’ll firm up as they sit, making them easier to handle.
   Sensory cue: The marshmallow tops should be lightly crisp, but underneath, everything is gooey and melty.
6. Garnish and serve:
   If you like, sprinkle crushed graham crackers, drizzle extra melted chocolate, or add a pinch of sea salt. Serve warm or at room temperature.

Troubleshooting: If your crust crumbles, press harder or add a teaspoon more butter. Marshmallows not browning? Turn on the broiler for 30 seconds, but watch carefully! Chocolate not melting enough? Use thinner pieces or microwave for 10 seconds after baking.

Efficiency Tip: Pre-measure your ingredients and use a cookie scoop for the crust—makes prep super quick. If making a big batch, use two muffin tins and rotate them halfway through baking. Trust me, these mini s’mores pies disappear fast, so having extras is never a bad idea!

Cooking Tips & Techniques

After making mini s’mores pies more times than I can count, I’ve picked up a few pro tricks (and, you know, survived a few marshmallow mishaps). Here’s what works—and what to avoid:

• Don’t overbake the marshmallows. They should puff and brown, not flatten or burn. Keep an eye on them the last two minutes—use the oven light, not your nose!
• For extra gooey pies: Press a few marshmallows down into the chocolate layer before adding the top mound. This makes for melty pockets inside.
• Chocolate layer consistency: Use chopped chocolate bars for a smoother melt, or chocolate chips for chunkier texture. If you want a fudgy feel, add a teaspoon of heavy cream to the chocolate before baking.
• Crust troubleshooting: If your crust feels dry or loose, add a splash more melted butter. Press extra firmly with the back of a spoon or a small cup for best results.
• Multitasking: While crusts are baking, prep the chocolate and marshmallows. Have garnishes ready before pies come out of the oven.
• Personal lesson: Once, I broiled the marshmallows for too long—totally charred! Now, I set a timer and stay close. If you like a smoky flavor, broil for just 20 seconds, watching the whole time.

Consistency is key. Use similar-sized marshmallows for even browning. If you’re making these for a crowd, keep batches small so you can keep an eye on each one. Mini s’mores pies are forgiving, but a bit of attention makes them perfect every time.

Variations & Adaptations

One of the best things about mini s’mores pies is how easy it is to tweak them for different tastes or diets. Here are some fun spins I’ve tried (and loved!):

• Gluten-Free: Use gluten-free graham crackers for the crust. They work great and taste almost identical—no one will notice the swap.
• Peanut Butter S’mores Pies: Add a teaspoon of peanut butter beneath the chocolate layer for a sweet-and-salty twist. (Kids go nuts for this version!)
• Seasonal Fruit: In summer, add a few fresh raspberries or sliced strawberries between the chocolate and marshmallow layers. It’s a nice tart contrast to the sweetness.
• Vegan/Dairy-Free: Use plant-based butter, vegan chocolate, and marshmallow alternatives (like Dandies mini marshmallows). The result is just as gooey and tempting.
• Spicy Kick: Sprinkle a pinch of cayenne pepper or chili flakes over the chocolate before adding marshmallows. Sounds weird, but the heat is subtle and oddly addictive!

I once swapped the chocolate for caramel squares and added a sprinkle of sea salt—wow, total game-changer. For different cooking methods, you can air-fry these at 350°F (175°C) for about 6 minutes, or use a toaster oven if you don’t want to heat up the whole kitchen.

Allergen swaps: For nut allergies, stick with plain graham cracker crust and double-check your chocolate brands. To customize sweetness, mix half dark and half milk chocolate. Honestly, these mini s’mores pies are so versatile—it’s hard to mess up!

Serving & Storage Suggestions

Mini s’mores pies are best served slightly warm, when the marshmallow is soft and the chocolate is gooey. Arrange them on a pretty platter lined with extra graham cracker crumbs for a fun, rustic look. They also look adorable in cupcake wrappers—Pinterest perfect, if you ask me!

Pair them with a cold glass of milk, hot cocoa, or even a scoop of vanilla ice cream if you’re feeling extra indulgent. At parties, I like to set up a “s’mores bar” with toppings like crushed nuts, sprinkles, or caramel drizzle so everyone can customize their own pie.

Storage: Leftovers (if you have any!) keep well in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days—just know the crust may soften. To freeze, wrap each pie tightly in plastic wrap and store up to 2 months. Reheat in the oven at 300°F (150°C) for 5 minutes or microwave for about 10-15 seconds, until warm and gooey again.

Flavor tip: The chocolate and graham flavors deepen after a day, making these even better as “make-ahead” treats. I sometimes make a batch on Sunday so we have dessert for the week!

Nutritional Information & Benefits

Each mini s’mores pie is about 170-200 calories, with 6g fat, 30g carbs, and 2g protein (depending on brands and swaps). They’re a fun treat—sweet, satisfying, and portion-controlled, which really helps with cravings. Key ingredients like graham crackers provide a bit of fiber, and dark chocolate offers antioxidants (if you go that route).

This recipe is naturally vegetarian and can be made gluten-free or vegan with simple swaps. Allergens to watch for: dairy (butter, chocolate), gluten (graham crackers), and sometimes traces of nuts in chocolate. If you’re watching sugar, try using dark chocolate and mini marshmallows sparingly.

Personally, having a mini dessert like these s’mores pies means I get my sweet fix without going overboard. It’s all about balance, right?

Conclusion

Mini s’mores pies are the kind of dessert that brings out pure joy—warm, gooey, and packed with childhood memories in every bite. Whether you’re busy, hosting friends, or just want a quick treat, this easy five-ingredient recipe is a lifesaver. You can tweak it to match your tastes or dietary needs, and every version I’ve tried has been a hit.

I love these for their simplicity and the way they make any moment feel a little bit special. Give them a try, share your own twist, and let me know how they turn out—your comments and photos always make my day!

So grab your muffin tin and get baking—mini s’mores pies are waiting to become your new favorite dessert. Happy snacking!

FAQs

Can I make mini s’mores pies ahead of time?

Yes! They keep well for a couple of days at room temperature. Just store in an airtight container and reheat briefly before serving for best texture.

Can I use regular-sized marshmallows?

Absolutely. Just cut them in half or quarters so they fit on top and toast evenly. I’ve done this when mini marshmallows ran out—it works fine!

How do I make the crust gluten-free?

Use gluten-free graham crackers or your favorite GF cookie. Crush and mix with butter as usual. The flavor is almost identical, so no worries there.

Can I use a different chocolate?

Definitely! Try chopped chocolate bars, white chocolate, or even peanut butter cups. Make sure to chop into small pieces for even melting.

What if I don’t have a muffin tin?

You can use small ramekins, sturdy cupcake wrappers, or even a baking sheet with foil “cups.” Just shape the crust and fill as usual. Works great for rustic presentation!

Mini Smores Pies – Easy 5-Ingredient Individual Dessert Recipe

---

• Author: Savannah Collins
• Total Time: 20 minutes
• Yield: 6 mini pies 1x

Print Recipe

Pin Recipe

Description

These mini s’mores pies capture all the nostalgic flavors of classic campfire s’mores in a quick, easy, and portable dessert. With just five ingredients and minimal prep, they’re perfect for parties, snacks, or a cozy treat any time.

---

Ingredients

Scale 1x2x3x

• 1 cup graham cracker crumbs (about 100g, honey or cinnamon flavor)
• 4 tablespoons unsalted butter (56g, melted)
• 1 cup chocolate chips or chopped chocolate bars (170g, semi-sweet or milk chocolate)
• 1 cup mini marshmallows (about 50g)
• 6 pre-made mini graham cracker pie crusts (or use muffin tin with paper liners)
• Optional: sea salt, extra chocolate drizzle, crushed graham crackers for garnish

---

Instructions

1. Preheat oven to 350°F (175°C).
2. If making homemade crusts: In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until mixture resembles wet sand. Divide evenly among 6 muffin liners, pressing firmly into bottoms and sides. Bake for 5 minutes, then let cool slightly.
3. If using pre-made mini pie crusts, skip the crust prep.
4. Sprinkle about 2 tablespoons of chocolate chips or chopped chocolate into each crust. Press lightly to distribute evenly.
5. Top each pie with a generous layer of mini marshmallows (about 2 tablespoons per pie), covering the chocolate.
6. Bake pies in the preheated oven for 8-10 minutes, until marshmallows are puffy and golden. Watch closely to avoid burning.
7. Let pies cool in the tin for 5-10 minutes before removing. They will firm up as they sit.
8. Garnish with crushed graham crackers, extra melted chocolate, or a pinch of sea salt if desired.
9. Serve warm or at room temperature.

Notes

For gluten-free pies, use GF graham crackers. For vegan, swap in plant-based butter, vegan chocolate, and marshmallow alternatives. Watch marshmallows closely while baking to avoid burning. For extra gooey pies, press a few marshmallows into the chocolate layer before topping. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze for up to 2 months and reheat before serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 mini pie
• Calories: 185
• Sugar: 18
• Sodium: 90
• Fat: 6
• Saturated Fat: 3
• Carbohydrates: 30
• Fiber: 1
• Protein: 2

Keywords: smores, mini pies, easy dessert, individual dessert, chocolate, marshmallow, graham cracker, kid-friendly, party food, quick dessert