Description
These S’mores Hand Pies combine the nostalgic flavors of classic s’mores into a delightful handheld dessert. Featuring a buttery graham cracker crust filled with a gooey mix of marshmallow crème, mini marshmallows, and chopped chocolate, these pies are perfect for gatherings, snacks, or an easy treat. Baked until golden and crispy, they offer the perfect balance of crunchy exterior and melting, sweet interior.
Ingredients
Scale
Crust
- 1 box refrigerated pie crust dough, room temperature
- 4 Tablespoons butter, melted
Coating
- ½ cup graham cracker crumbs
- ¼ cup sugar
Filling
- ½ cup marshmallow crème
- 2 tablespoons sugar
- ¼ cup mini marshmallows
- 6 ounces chopped chocolate bar (e.g., Hershey’s)
Instructions
- Preheat Oven: Heat your oven to 450°F (232°C) and line a cookie sheet with parchment paper to prepare for baking the hand pies.
- Cut Dough Rounds: Unroll the refrigerated pie crust dough and use a 3-inch round cutter to cut eight rounds from each crust sheet, totaling 16 rounds.
- Prepare Coating Mixture: In a shallow container like a pie plate, combine the graham cracker crumbs and ¼ cup sugar, mixing thoroughly.
- Coat Bottom Rounds: Brush both sides of eight dough rounds with melted butter. Dip and gently press each round into the graham cracker-sugar mixture to coat both sides. Place these coated rounds onto the parchment-lined cookie sheet.
- Make Filling: In a small bowl, mix together the marshmallow crème, 2 tablespoons sugar, mini marshmallows, and chopped chocolate until evenly combined.
- Add Filling: Spoon a heaping tablespoon of the marshmallow filling onto each of the coated rounds on the cookie sheet.
- Coat Top Rounds and Seal: Brush the remaining eight dough rounds with the leftover melted butter on both sides and coat with the graham cracker mixture as before. Place these rounds on top of the filled rounds and pinch edges together firmly to seal. You may also crimp edges with a fork for a secure seal and decorative touch.
- Bake: Bake the assembled hand pies in the preheated oven for about 12 minutes, or until they turn golden brown.
- Serve or Store: Enjoy the hand pies warm or at room temperature. Store any leftovers covered in the refrigerator for 2-3 days.
Notes
- Use a 1.5-inch cookie scoop or tablespoon to easily portion the filling onto the dough rounds.
- Lightly spray your scoop with cooking spray before scooping marshmallow filling 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 them to freezer bags for up to 2 months.
- When ready to bake from frozen, bake at 400°F for 15-20 minutes without thawing.
Keywords: s’mores, hand pies, dessert, baked s’mores, pie crust, marshmallow, chocolate, graham cracker