Straight up traditional s’mores are (unforgivably) messy. These super easy miniature gluten free s’mores pies have all the taste of s’mores in a gorgeous little pie. Plus, they’re a snap to create.
This is basically a baking blog. Right? I mean, we do some cooking, but there’s usually an element of baking in there. And much of your everyday cooking is already naturally gluten free. I do plenty of cooking at home, of course, as I have a husband and three children who insist upon it. But baking is where my heart lies, and where I think you need me most. So when the warm weather rolls around, I may still fire up my oven multiple times a day, but I know that many of you are not exactly with me for at least a couple months. So I turn to the slow cooker, stovetop goodies, and even the microwave. Today’s recipe for super easy miniature gluten free s’mores pies, though, walks that line.
The pie shells are baked, but in a very low oven (just 300°F). And I’ve even included a no-bake option. But you’ll need to get the gluten free cookie crumbs from somewhere. I used the “Nabisco Honey Maid” gluten free graham crackers from Gluten Free Classic Snacks, but you could use any of my crispy cookie recipes (link in recipe) or even some store-bought crispy gluten free cookies. The world most certainly will not end. Promise.
I made my pies in my USA Pans cake panel pan because I love that pan and I like the size, but I also made a batch in a standard 12-cup muffin tin and they were (of course) just as fabulous.
A note about the marshmallow topping: If you’re just not willing to break out the candy thermometer to make your own marshmallow topping, you can simply place some store-bought GF marshmallows (most brands at least in the U.S. are GF) in a microwave-safe bowl with a pat of butter, melt them and then pour the mixture over the top of the filled shells. But won’t you at least consider making your own marshmallows? Once you see how easy it is, honestly—you won’t go back.
1 egg (50 g, weighed out of shell) at room temperature, beaten*
For the chocolate filling 3/4 cup (6 fluid ounces) heavy whipping cream
8 ounces semi-sweet chocolate, chopped
Chocolate shavings, for sprinkling (optional)
For the marshmallow topping Scant 2 teaspoons (4 g) unflavored powdered gelatin
1/2 cup (4 fl. oz.) cool water
1 cup (200 g) sugar
1/8 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
*For a no-bake option, omit the egg and add another tablespoon (14 g) melted unsalted butter to the pie shell. Follow the recipe instructions for pressing the pie shell into the greased individual muffin/cake panel wells and place in the refrigerator (for about 1 hour) or the freezer (for about 15 minutes) to chill until firm. Proceed with the rest of the recipe, and keep the pies chilled before serving.
Make the pie shells. Preheat your oven to 300°F. Grease the wells of a 6-panel cake pan or standard 12-cup muffin tin and set it aside. Place the cookie/cracker crumbs in a medium-size bowl and create a well in the center. Pour in the melted butter and beaten egg, and mix to combine. Divide the mixture evenly among the prepared wells and press into an even layer on the bottom and up the sides of the wells. To get a smooth bottom, try covering the bottom of a glass with plastic wrap and pressing evenly into the bottom of the wells. Place the shells in the center of the preheated oven and bake until slightly puffed and dry to the touch (about 10 minutes—slightly less for the standard 12-cup muffin tin). Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the filling and fill the shells. Place the cooled shells on a parchment-lined baking sheet and set them aside. Place the chocolate in a medium-size, heatproof bowl and set it aside. Place the cream in a small, heavy-bottomed saucepan and bring to a simmer over medium-low heat. Pour the warm cream over the chopped chocolate and allow to sit until the chocolate begins to melt. Stir until the chocolate is melted and smooth, and then pour to divide evenly among the prepared shells. Place the baking sheet in the refrigerator to set while you make the topping.
Prepare the marshmallow topping and finish the pies. This marshmallow topping has less gelatin for a pourable consistency that still sets properly. Bloom the gelatin in 2 fluid ounces (1/4 cup) of the cool water by placing them together in the bowl of a stand mixer fitted with the whisk attachment, or a large bowl with a hand mix, and mix them gently to combine. The gelatin will swell as it sits. In a small, heavy-bottomed saucepan, place the remaining 2 ounces of cool water plus the sugar and cream of tartar, and stir gently to combine. Clip a candy thermometer to the side of the saucepan, and cook over medium heat until the mixture reaches 240°F, the softball stage. Pour the hot sugar mixture down the side of the mixer bowl of bloomed gelatin and allow to cool briefly, until no longer hot to the touch. Add the vanilla and salt, and beat on medium speed until the marshmallow becomes thick, white and glossy (about 3 minutes). It should nearly triple in size. Spoon or pour about 1/4 cup of the marshmallow topping in the center of the chocolate filling in each pie. Sprinkle lightly with the optional chocolate shavings, and allow to set at room temperature before serving.