Hershey Brownie S'mores Pie

Easy and fun mini and individual s'more pie baked for every occasion.

Course Dessert

Cuisine American

Keyword smores pies

Prep Time 15

Cook Time 30

Servings Mini pies

Author Dikla Levy Frances

Equipment

9 4-inch tart shell or 2 cupcakes pans
2 medium bowls
1 large bowl
1 whisk
1 Rubber spatula

Ingredients

Pie Crust

1 3/4 Cups Graham Cracker Crumbs (about 10 crackers) (151 g / 5.5 oz)
8 Tablespoons Melted Butter (113 g / 4 oz)
2 Tablespoons Granulated sugar (30 g / 1 oz)
1/4 Cup Dry milk powder (28 g / 1 oz)

For the Brownie

3/4 Cup Cake Flour (80 g / 3 oz)
1 1/2 Tablespoons Cocoa Powder, Dutch or Natural (7 g)
1/4 tsp Baking Powder
1/4 tsp salt
2/3 Cup Chopped Milk Chocolate (semi-sweet is also ok) (130 g / 4.5 oz)
9 Tablespoons Unsalted Butter, cut into 1-inch pieces (124 g / 4 oz)
1 teaspoon Instant coffee powder
1 teaspoon Van. Extract
1 1/2 Cup Dark Brown Sugar (300 g / 10.5 oz)
3 Large Eggs, at room temperature
1 Bag Mini marshmallows (300 g / 10.5 oz)

Instructions

For time and quantities if baking different sized pans, please see notes at the bottom of the recipe.
Preheat the oven to 350F (180C). Set 9 4-inch tartlet pans over 2 large baking sheets, lightly grease the pans and set aside.

The Make the Pie Crust

Place the Graham cracker, sugar, and dry milk powder in the food processor and turn on until sand-like crumbs had formed.
Add the melted butter and process to evenly distribute the butter.
Divide the crumbs between the pans (about 3 Tablespoons for each pan) and using the back of a spoon press into the pan and the sides. Set aside.
Bake for 7 minutes, remove from the oven and reduce the temperature to 325F (160C)

To Make the Brownie

In a bowl, sift the flour, cocoa powder, baking powder and salt and set a side.
In a large bowl, place the chopped chocolate and butter. Dissolve the instant coffee with the vanilla extract and pour it over the chocolate and butter.
Melt the butter and chocolate in the microwave using 30 seconds increments. Make sure the butter and chocolate have completely melted, before moving on.
Add the sugar to the melted chocolate and mix to combine.
Add the eggs and mix to combine.
Use a rubber spatula to gently fold the flour mixture into the chocolate mixture.
Gently pour the brownie mix on top of the par-baked graham crusts and bake for 20-22 minutes.
The pies are ready when a toothpick comes out with just a few moist crumbs from the center of each pie.
Immediately upon removing the pie from the oven, sprinkle the mini marshmallows. Turn your oven off and place the pies back in the oven with the door open to allow the mini marshmallow to melt.
Once cooled, and before serving, torch the mini marshmallows.

Notes

Make sure to check the center of the brownies, if it comes out with a few moist crumbs then it is ready. Since we all have different ovens, use this technique to check your pies.

To bake individual pies, yields 27:

line 2 12-count cupcake pans with cupcake liners. You can use a third 6-count pan or bake in two separate batches.
Place 1 Tablespoon of graham cracker mixture into each liner, press, and bake for 6 minutes.
Pour the batter over the par-baked crusts and bake for. Continue with the recipe as is.
Make sure to pay attention when torching the pies, you don't want the flame to set the liners on fire.

To bake a large 9" pie:

Follow the recipe as is, but press the graham mixture towards the sides of the pan as well.
Fill the pie pan 3/4 full and bake for 22-25 minutes. Continue with the recipe as is.

To bake a 9-inch brownie pan for bars:

Use 2/3 of the graham mixture.
Fill the pie pan 3/4 full and bake for 22-25 minutes. You might have some batter left over, use it to bake individual pies.

To bake a 9x13-inch brownie pan for bars:

Double the recipe by 50% and increase the baking time to 25-28 minutes.

More notes:

Make sure all of the ingredients are at room temperature.
You can top the pies with marshmallow fluff, marshmallow creme, or even ice cream instead of mini marshmallows.