Frozen Mini Smores Pies Recipes

Steps:

• Heat butter and honey in a small saucepan over medium or in a microwave-safe bowl, stirring occasionally, until butter is melted. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl.
• Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and cocoa powder and beat until smooth.
• Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to stiff peaks. Gently fold into cocoa powder mixture.
• Line muffin pan with paper liners. Pour cocoa powder mixture into a pastry bag or plastic bag with the corner snipped off and pipe evenly into muffin cups. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
• Heat corn syrup, sugar, and 1/4 cup water in a small saucepan over low until sugar is melted. Increase heat to medium and cook until an instant-read thermometer registers 240˚F, about 5 minutes.
• Meanwhile, using electric mixer on medium-high speed (or a stand mixer fitted with the whisk attachment), beat egg whites and cream of tartar in a large bowl until soft peaks form. Reduce mixer speed to low and carefully add sugar syrup to egg whites in a slow and steady stream. Increase speed to high and beat until mixture is light, glossy, and fluffy, 6-8 minutes.
• Remove pies from molds, turn upside down, and remove paper liners. Dollop each pie with meringue. Using kitchen torch, carefully torch fluff. Serve immediately or return to freezer until ready to serve.
• Do Ahead
• Pies (without topping) can be made 2 weeks ahead; cover and freeze. Pies (with topping) can be made 5 days ahead; keep frozen.

Steps:

• Preheat oven to 350˚F (175˚C)
• Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.
• Fill foil cupcake liners halfway, then using a small spoon or your fingers push down the crumbs to form your crust.
• Bake 5-7 minutes, until they are just starting to turn golden brown. Set aside.
• Lower oven temperature to 275˚F (140˚C).
• Combine the cream, butter, and sugar into a microwave safe bowl and microwave for 90-120 seconds, stirring halfway through.
• Add chopped chocolate and stir until all the chocolate is melted.
• 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!)
• Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.
• Pour the chocolate filling into cupcake foils leaving a little bit of room at the top ( ¼-⅛ of an inch (6-3 mm) or so).
• Bake for 15-17 minutes, until the chocolate filling is just set and wobbles very slightly shaken
• Turn on the broiler to high and top each pie with a marshmallow.
• 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 and 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!
• Enjoy!