Mini Smores Pie Recipe By Tasty

Steps:

• In a medium saucepan, add the butter, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil.
• As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour and graham cracker crumbs. Using a wooden spoon, mix thoroughly to combine.
• Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sided of the pan. Remove the mixture from heat and leave to cool for 5 minutes.
• Add in the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough - but continue stirring vigorously and they will eventually come together to form a smooth shiny dough)
• Preheat oven to 425˚F (220˚C)
• Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 2-3 inch (5-7cm) logs.
• Smooth out any peaks/tails caused by piping with a wet fingertip (this will ensure your eclairs cook evenly and maintain an even shape)
• Brush the eclairs with beaten egg.
• Bake in a preheated oven for 10 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes.
• Remove eclairs from oven. Using the tip of a knife, cut a small "x" into the bottom of each eclair and transfer ("x" side up) to a cooling rack. (this will allow any excess steam/moisture to escape ensuring your eclairs maintain their shape).
• Fill a piping bag fitted with a narrow tip with marshmallow fluff.
• Just before serving, pipe the fluff into the cooled eclairs.
• Break apart chocolate and add to a small microwave safe bowl.
• To a separate, small microwave safe bowl, add the heavy cream.
• Microwave the cream for one minute. Remove and immediately pour the hot cream over the chocolate pieces. Stir until the chocolate has melted and a nice ganache has formed. (if necessary place the bowl with chocolate and cream in the microwave for 10 second increments, stirring after each until smooth).
• Dip the top side of the filled eclairs into the melted chocolate.
• Sprinkle with additional graham cracker crumbs and top with mini marshmallows (if you have a kitchen torch you can "toast" the marshmallows to make them super cute). Best served immediately!
• Enjoy!

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!