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S’mores Hand Pies Recipe

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★★★★★

4.9 from 80 reviews

Delight in the nostalgic flavors of s’mores with these easy-to-make S’mores Hand Pies. Featuring a flaky pie crust filled with a luscious blend of marshmallow crème, mini marshmallows, and chopped chocolate, all encased in a buttery graham cracker crumb coating, these hand pies bake to golden perfection for a portable, indulgent treat perfect for any occasion.

Ingredients

Scale

Pie Crust and Coating

  • 1 box refrigerated pie crust dough, room temperature
  • ½ cup graham cracker crumbs
  • ¼ cup sugar, divided
  • 4 Tablespoons butter, melted

Filling

  • ½ cup marshmallow crème
  • ¼ cup mini marshmallows
  • 6 ounces chopped chocolate bar (such as Hershey’s)
  • 2 tablespoons sugar (from the divided sugar above)

Instructions

  1. Preheat Oven: Heat your oven to 450°F (232°C). Line a cookie sheet with parchment paper to prevent sticking and ease clean-up.
  2. Cut Pie Crust Rounds: Unroll the pie crust dough and use a 3-inch round cutter to cut eight rounds from each crust, totaling 16 rounds.
  3. Prepare Graham Cracker Coating: In a shallow dish or pie plate, combine the graham cracker crumbs with ¼ cup of sugar to create the coating mixture.
  4. Butter and Coat Bottom Rounds: Brush both sides of eight pie crust rounds with melted butter. Dip each round gently into the graham cracker-sugar mixture, pressing lightly to adhere the crumbs evenly. Place these coated rounds on the prepared baking sheet.
  5. Make Filling: In a small bowl, mix together marshmallow crème, remaining 2 tablespoons sugar, mini marshmallows, and chopped chocolate pieces until well combined.
  6. Add Filling: Spoon a heaping tablespoon of the marshmallow and chocolate filling onto the center of each of the buttered and coated pie crust rounds on the baking sheet.
  7. Butter and Coat Top Rounds: Brush both sides of the remaining eight pie crust rounds with melted butter. Coat these rounds in the graham cracker and sugar mixture just like before, then place them on top of the filled rounds. Pinch the edges together firmly to seal the filling inside. Optionally, use the tines of a fork to crimp the edges for an extra secure seal and decorative finish.
  8. Bake: Place the assembled hand pies in the preheated oven and bake for about 12 minutes, or until the pies are golden brown and puffed.
  9. Serve and Store: Enjoy these hand pies warm or at room temperature. Store leftovers covered in the refrigerator for 2-3 days.

Notes

  • Use a 1.5-inch or 1 tablespoon-sized cookie scoop to easily portion the filling onto each pie dough round.
  • Lightly spray your cookie scoop with cooking spray before scooping the sticky marshmallow filling to prevent sticking.
  • You can freeze the assembled (unbaked) hand pies on a parchment-lined sheet for 30 minutes, then transfer to a freezer zip bag and store for up to 2 months.
  • When ready to bake from frozen, place hand pies on a parchment-lined baking sheet and bake at 400°F for 15-20 minutes without thawing.

Keywords: s'mores, hand pies, dessert, marshmallow, chocolate, graham cracker, pie crust, easy dessert

Find it online: https://mjrecipe.com/smores-hand-pies-recipe/