Arrange the pie crusts on a small baking sheet or large flat plate for easy moving.
Finely chop the chocolate and place it into a medium bowl.
Heat the heavy cream in a small saucepan over medium heat just until the edges begin to simmer. Then pour over the chocolate and let sit for 5 minutes.
Whisk the chocolate and cream until you have a smooth ganache. Divide the ganache evenly between the pie crusts and transfer to the refrigerator to set up for about 1 hour.
Remove the pies from the fridge and top each with about ¼ cup of marshmallow fluff. Toast with a kitchen torch for that classic s'mores taste. (see note) Top with a Hershey’s bar if desired.
Notes
Mini marshmallows could be used instead of marshmallow fluff if you prefer.
The marshmallow fluff doesn’t HAVE to be toasted, but it is what gives these pies their signature s’mores flavor.
DO NOT try to toast until the broiler because it will impact the ganache filling.
You can store pies without fluff or marshmallows for up to 3 days in an airtight container in the fridge. Add and toast the marshmallow just before serving the pies.