Mini S'more Pies

Photo Credit: Buzzfeed

We realize that we have some more time left before Passion Project ends, so we decided to slide in another dessert to make. The next dessert that we will be making is mini s’more pies! Since it is a rather simple dessert to make, we hope we won’t mess up this time. To create the graham cracker crust, we will need finely crushed graham crackers, melted unsalted butter, and granulated sugar. To make the chocolate filling, we need heavy cream, unsalted butter, granulated sugar, dark chocolate, and eggs. Other ingredients that we will need is marshmallows, foil cupcake liners, and a cupcake pan. We are considering to change the location that we will be baking this time because my house lacks a lot of tools that are needed to bake. Since it became a hassle to bring all the necessary tools to my house, and since Vanessa live too far away, we are considering doing the baking at our friend’s house. This way, we will have all the baking tools that we need already, making the process more efficient. Since Vanessa and I have an important outline due date for history on Friday, it is likely that we will be baking on Saturday/Sunday. Perhaps this time we will be able to bring the dessert in for the class, however, because an incident occurred at our school, we are not sure if it would be okay to bring in the baked goods. We will be following the procedure that is listed below to make our mini s’more pies. Hopefully, we won’t mess up!

Procedure - Credit: Buzzfeed

1. Preheat oven to 350˚F/175˚C

2. Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.

3. Fill foil cupcake liners halfway, then using a small spoon or your fingers, push down the crumbs to form your crust.

4. Bake 5–7 minutes, until they are just starting to turn golden brown. Set aside.

5. Lower oven temperature to 275˚F/140˚C.

6. Combine the cream, butter, and sugar into a microwave-safe bowl and microwave for 90–120 seconds, stirring halfway through.

7. Add chopped chocolate and stir until all the chocolate is melted.

8. Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don’t scramble!)

9. Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.

10. Pour the chocolate filling into cupcake foils leaving a little bit of room at the top (¼–⅛ of an inch or so).

11. Bake for 15–17 minutes, until the chocolate filling is just set and wobbles very slightly shaken.

12. Turn on the broiler to high and top each pie with a marshmallow.

13. Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out. Once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!