Mini S'Mores Pies

• Refrigerated

  • 6 Egg whites, large

• Baking & Spices

  • 8 oz Bittersweet chocolate
  • 1 tsp Cinnamon
  • 1/2 scant tsp Cream of tartar
  • 1 1/2 cups Granulated sugar
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 2 tbsp Walnuts or pecans

• Snacks

  • 1 1/4 cup Graham cracker crumbs

• Dairy

  • 7 tbsp Butter
  • 2/3 cup Heavy cream

• Beer, Wine & Liquor

  • 4 tsp Bourbon

Found on readytoyumble.com

Description

Ingredients

• 1¼ cup graham cracker crumbs
• 2 tablespoons finely chopped walnuts or pecans
• 1 teaspoon cinnamon
• 5 tablespoons butter
• 8 oz. bittersweet chocolate
• ⅔ cup heavy cream
• 2 tablespoon room temperature butter
• 4 teaspoons bourbon
• 6 large egg whites
• 1½ cups granulated sugar
• ½ scant teaspoon cream of tartar
• 1½ teaspoon vanilla extract

Directions

• Preheat oven to 375. Line mini muffin pan with paper liners.
• Place crust ingredients in a medium bowl and mix well. Press crust about ½ inch deep in each paper liner.
• Bake for about 5-7 minutes, until lightly toasted. Cool crusts in the pan until room temperature.
• Place chocolate in a small heat-proof bowl. Heat cream in a saucepan on the stove until just simmering. Pour hot cream over chocolate, let sit for a minute, then stir gently until chocolate is melted. (If chocolate refuses to melt completely, pop it all in the microwave in a glass bowl for 30 seconds and try again. Continue until melted.)
• Add butter and bourbon. Stir gently until just combined.
• Spoon ganache on top of graham cracker crust in the liners, so theyre almost full. Cool completely.
• Pour a couple inches of water in a large saucepan and heat on the stove until simmering.
• Place the egg whites, sugar, and cream of tartar in the bowl of a stand mixer (or heat proof metal bowl if using an electric hand mixer). Place the bowl over the simmering saucepan, making sure the bowl doesnt touch the bowling water. Heat the bowl, whisking continuously, for 3-4 minutes, until the sugar is dissolved and the mixture is warm.
• Take the bowl off the saucepan and connect to your stand mixer. Using the whisk attachment (or an electric hand mixer), beat the egg mixture for 5-7 minutes, until you have glossy, stiff peaks. Add vanilla. Beat again for about 30 seconds to combine.
• Pipe the frosting onto the mini pies. Using a creme brulée kitchen torch, briefly toast the frosting.
• You can remove the paper liners before serving, or not, your choice! If youre in a high humidity area in the summer, serve soon after frosting.