Frosty S’More Cupcakes ~ The Lazy Pie Version

This is the pretty picture from Easy Baked that caught my eye! Yummmm. I don’t own a Chicago Metallic Mini Cheesecake Pan to make individual cupcakes. I am not ready to commit the space to a new kitchen gadget either… not just yet anyway. So I used a pre-made (GASP! I know!!) graham cracker pie crust to make a pie version of this deliciousness. And it was a hit with the whole family. But really, how could it not be?

Here is the recipe as shared on Easy Baked with my alterations in color.

INGREDIENTS:

• 18 graham cracker squares (9 sheets)
• 1/3 c. butter
• 1/2 c. milk chocolate chips
• 1/4 c. whipping cream
• 2 c. mini marshmallows (1 1/2 Cups)
• 1 1/2 c. cold milk
• 1 box (4 servings, 3.9 oz)instant chocolate pudding
• 1 (8 oz) container of Cool Whip (thawed in fridge)
• 1/4 c. mini chocolate chips (as topping)

DIRECTIONS

• Crush graham crackers into fine crumbs.
• Melt butter and add to graham crackers, mixing until well combined to make crust.
• Prepare pan by placing disks into the bottom of each cup.
• Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later. (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).
• Remove top from premade graham cracker pie crust
• Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
• Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
• Place chocolate into premade pie crust
• Divide Marshmallows among cups.
• Place Marshmallows (1 1/2 Cup was enough) on top of chocolate in premade pie crust
• Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
• Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the marshmallows so that the whole cup is filled. I did have a little left over (which was really tasty straight out of the bag!)
• Spoon filling into premade pie crust on top of Marshmallows.
• Use a knife to smooth the tops level with the top of the pan.
• Freeze for at least a couple of hours.
• Allow the pan to warm just a bit before popping each dessert cup out. Poke a finger up through the hole in the bottom of the pan and grab that s’mores cup by its crust. Remove the disk from the bottom and you are ready to add topping.
• For topping, I just piped a little bit of the left over Cool Whip on each dessert(Spread on top of the pie) using a decorating tip. Then I sprinkled the remaining crust and mini chocolate chips on top.
• Serve cold right away– or put them in a sealed container and freeze until you are ready to serve. (we kept the pie in the freezer and cut a piece as we went. Did not last long)

I remembered to take a picture before it was devoured. Maybe for company I would try making these in cupcake form but the pie version worked well for a mid week family treat! 

Enjoy!