🥧S'mores Pies🥧
These s'mores pies are just that- a s'more in pie form, but mini! Buttery biscuits crust, decadent chocolate filling, and topped with marshmallows.
#GoldenApron23
#week_9
🥧S'mores Pies🥧
These s'mores pies are just that- a s'more in pie form, but mini! Buttery biscuits crust, decadent chocolate filling, and topped with marshmallows.
#GoldenApron23
#week_9
Open in Cookpad AppSteps
- 1
#Make_the_Crust:
Preheat the oven to 350° and generously grease with non-stick spray. Loose bottom tart tins. Set aside.
- 2
Use a food processor or blender to blend the digestive biscuits into crumbs, into a flour-like consistency. Pour them into a bowl and mix with the melted butter.
- 3
Split the digestive biscuits crumbs evenly into the tart tins. Use a measuring spoon to push the crumbs up around the sides of the tins. They will only go up to about halfway.
Bake the crusts for 8- 9 minutes. Allow them to cool while making the filling.
- 4
#Make_the_Filling:
Add the chopped chocolate and butter to a heat-proof bowl. Set aside.
Heat the double cream in a pot until lightly simmering. Pour the double cream over the chocolate and butter, and mix until the chunks of chocolate are completely melted.
- 5
If there are any chunks left, put the bowl in the microwave and heat in 10-second increments until fully melted.
Pour the chocolate evenly over top the cooled crusts. Place in the fridge for at least 2 hours to set.
- 6
#Top_with_Marshmallows:
Once the pies have set, place the marshmallows on top of the each pie. Gently press them with finger tips. If using a butane torch, torch the tops lightly. Place them back in the fridge for 20 minutes to set. Enjoy!
Cooksnaps
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