Mimis Graham Cracker Pie Recipes

MINI S'MORES PIES

Steps:

• In small saucepan, heat whipping cream over medium heat until almost boiling. Stir in chopped chocolate; let stand 10 minutes. Stir with whisk until smooth.
• Spoon chocolate mixture evenly into crusts. Refrigerate at least 2 hours until firm.
• When ready to serve, set oven control to broil. Arrange marshmallows over pies. Place on cookie sheet. Broil 1 to 2 minutes until marshmallows are lightly toasted.

MORG'S DINER GRAHAM CRACKER PIE

Steps:

• Crust:.
• Combine the 1 1/4 cups graham cracker crumbs, melted butter, and 2 Tablespoons sugar in small bowl.
• Press mixture into lightly greased 9-inch pie pan.
• Bake at 350°F for 10 minutes (or less since you don't want a super crusty bottom, so that the crust "melds" with the filling.).
• Filling: Combine 1 cup sugar, 3 Tablespoons each flour and cornstarch and salt in a large saucepan.
• Gradually whisk in the 3 cups milk until smooth, and slowly bring to a boil over medium heat.
• Stir occasionally and when it comes to a full boil, continue for 1 minute.
• Remove from heat and gradually whisk in the 3 large egg yolks (I do this by separating a cup of hot mixture in small bowl and gradually whisking in the egg yolks and then putting the mixture back into the saucepan, whisking all the way. This will prevent curdling).
• Return to cook and slowly bring it back to a boil and let it cook for 1 minute; remove from heat.
• Stir in the vanilla.
• Pour into the prepared pie pan and immed. prepare meringue (meringue adheres better pie when filling is still hot).
• Meringue:.
• Dissolve 1 Tablespoon cornstarch in 1 Tablespoon water, then whisk into water and microwaved till thickened (about 20 seconds).
• Cool (for faster cooling, put mixture in small aluminum bowl and set over bigger bowl of ice water, stirring, for about 5 min.).
• Using mixer combine the 3 reserved egg whites, pinch of cream of tartar and beat until foamy and gradually add in 1/4 cup sugar. Add the cooled cornstarch mixture and continue to beat to stiff glossy peaks.
• Spread meringue over chilled pie and sprinkle top with extra 2 Tablespoons graham cracker crumbs.
• Bake 12-15 minutes at 325°F (studies show that baking the meringue for a bit longer at the lower temp help prevent it from weeping) or until golden.

MINI SMORES PIE RECIPE BY TASTY

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!