Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
- Grease a standard muffin tin. Evenly distribute the graham cracker mixture into each muffin cup, firmly pressing it down to form a crust.
- Place the muffin tin in the oven and bake for about 5-7 minutes, or until they are lightly golden. Remove from the oven and let cool slightly.
- In a saucepan, heat the heavy cream over low to medium heat until it’s steaming (not boiling). Remove from heat and add the chocolate chips. Let it sit for a minute and stir until smooth.
- Pour the chocolate mixture into the cooled graham cracker crusts until they are filled about three-quarters of the way full.
- Top each pie with mini marshmallows until covered.
- Return to the oven and bake for an additional 5-8 minutes, or until the marshmallows are golden brown.
- Allow to cool for a few minutes before carefully removing them from the muffin tin. Enjoy warm or at room temperature!
Notes
For a healthier option, consider using whole-grain graham crackers and swap heavy cream with coconut cream. Watch the baking time closely to avoid burning the marshmallows. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.