Description
These delicious S’mores Hand Pies combine the classic flavors of graham crackers, melted chocolate, and gooey marshmallows encased in buttery, flaky pie crusts. Perfectly portable and easy to make, these pies are baked until golden brown with a sweet, crunchy coating. Ideal for dessert or a fun treat, they capture the nostalgic campfire s’mores experience in a neat handheld pastry.
Ingredients
Scale
Pie Crust and Coating
- 1 box refrigerated pie crust dough, room temperature
- ½ cup graham cracker crumbs
- ¼ cup sugar (for coating)
- 4 tablespoons butter, melted
- Additional 2 tablespoons sugar (for filling)
Filling
- ½ cup marshmallow crème
- ¼ cup mini marshmallows
- 6 ounces chopped chocolate bar (such as Hershey’s)
Instructions
- Preheat Oven: Heat your oven to 450°F (232°C) and line a cookie sheet with parchment paper to prevent sticking and allow even baking.
- Prepare Pie Dough Rounds: Unroll the refrigerated pie crust and use a 3-inch round cutter to cut out sixteen circles, eight from each crust sheet.
- Mix Coating: In a shallow dish like a pie plate, combine the graham cracker crumbs with ¼ cup of sugar.
- Butter and Coat Bottom Rounds: Brush both sides of eight dough rounds with melted butter. Dip each side into the crumb and sugar mixture, pressing lightly to adhere the coating. Arrange these coated rounds on the prepared baking sheet.
- Prepare Filling: In a small bowl, stir together marshmallow crème, 2 tablespoons sugar, mini marshmallows, and chopped chocolate until combined.
- Add Filling: Spoon a heaping tablespoon of the marshmallow-chocolate mixture onto each coated dough round on the baking sheet.
- Butter and Coat Top Rounds: Brush the remaining eight dough rounds with melted butter on both sides and dip them into the graham cracker coating as before. Place these on top of the filled rounds and press the edges together to seal. For a decorative finish, crimp the edges with the tines of a fork.
- Bake: Bake the assembled hand pies in the preheated oven for about 12 minutes or until golden brown and crispy.
- Serve and Store: Enjoy warm or at room temperature. Store leftovers covered in the refrigerator for 2-3 days.
Notes
- Use a 1.5-inch (or 1 tablespoon) cookie scoop to easily portion out the filling and drop it onto the pie dough rounds.
- Lightly spray the cookie scoop with cooking spray before scooping the marshmallow mixture to prevent sticking.
- You can freeze assembled hand pies before baking by placing them on a parchment-lined cookie sheet for 30 minutes, then transferring to a freezer bag for up to 2 months. Bake frozen pies at 400°F for 15-20 minutes without thawing.
Keywords: S’mores, Hand Pies, Dessert, Baking, Graham Crackers, Marshmallow, Chocolate, Easy Treat