Frozen Mini S'mores Pies Recipe Recipe

Step 1 :

• 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.

Step 2 :

• 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.

Step 3 :

• 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.

Step 4 :

• 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.

Step 5 :

• 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.

Step 6 :

• 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.

Step 7 :

• 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

Step 8 :

• Pies (without topping) can be made 2 weeks ahead; cover and freeze.
• Pies (with topping) can be made 5 days ahead; keep frozen.