Why You’ll Love This Recipe
- You get all the classic s’mores flavors (chocolate + marshmallow + graham cracker) but with a pastry shell making them hand‑held and less messy.
- They bake up golden and crispy outside, ooey‑gooey inside.
- Very flexible: you can use store‑bought crust or make your own; can make mini ones, freeze ahead, etc.
- Perfect dessert for gatherings, kids, or when you want something fun and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- pie crust dough (homemade or refrigerated)
- graham cracker crumbs
- sugar
- butter, melted
- marshmallow crème or marshmallow fluff
- mini marshmallows
- chocolate (chopped bar or chocolate chips)
- optional: egg wash or melted butter to brush the crust for color
Directions
- Preheat & prepare crust rounds
Warm your oven (often around 450 °F / ~230 °C) and line a baking sheet with parchment. Roll out the pie crust dough and cut out rounds (e.g. using a 3‑inch cutter). You need two rounds per pie (top + bottom). - Make the crumb coating (optional, for exterior)
Mix graham cracker crumbs with some sugar. Melt butter. Brush rounds with butter and dip them into the graham cracker crumbs so the outside gets that crunchy, graham‑cracker‑coated texture. - Prepare filling
In a bowl, combine marshmallow crème, mini marshmallows, chopped chocolate or chocolate chips. You can also add a little sugar if you like sweeter/more golden filling. - Assemble the pies
Place filling in the center of half the crust rounds. Top each with the other crust round. Moisten edges (with water or egg wash) and pinch or crimp edges with a fork to seal well so they don’t leak. - Brush & decorate
Brush the tops with butter or egg wash for nice browning. If you coated the rounds beforehand with graham crumbs, those are already there. Optionally add a few mini marshmallows or a bit of chocolate on top for decoration. - Bake
Bake in preheated oven until crusts are golden‑brown and filling is melted (often about 10‑15 minutes depending on size); keep an eye so edges don’t burn. If using larger pies or thicker crust, may take a few more minutes. - Cool & serve
Let them cool a few minutes so filling sets slightly (but not too much, you want gooey). Serve warm. They’re excellent with vanilla ice cream or a drizzle of chocolate or marshmallow crème.
Servings and timing
- Servings: Makes about 8 hand pies (depends on size)
- Prep time: ~15‑20 minutes (rolling dough, cutting rounds, preparing filling)
- Bake time: ~10‑15 minutes
- Total time: ~30‑35 minutes
Variations
- Use different chocolates: milk chocolate, dark chocolate, or even flavored chocolate bars.
- Add fillings like chopped nuts, peanut butter, or caramel for variation.
- Try topping with toasted marshmallow just at the end or using a torch.
- Make mini palm‑size ones, or larger ones if you want to share.
- Use flavored crusts (e.g. chocolate pastry, cinnamon sugar on crust) for extra contrast.
Storage/Reheating
- Storage: Once cooled, store in an airtight container. Keep at room temperature for a day or refrigerate for up to 2‑3 days.
- Freezing: You can freeze assembled unbaked hand pies (on a tray then bagged) or baked ones. Freeze up to ~2 months.
- Reheating: Reheat in oven (not microwave) at moderate heat, covered or with foil if needed to avoid over‑browning. A few minutes should bring back the melty center.
FAQs
What kind of crust works best?
Refrigerated pie crust works well for convenience and flakiness. Homemade crust gives more control and a richer taste, especially if you want butter flavor. The crust should be fairly thin so it cooks through but strong enough to hold the filling.
How do I prevent the filling from leaking?
- Don’t overfill.
- Moisten the edges with water or egg wash so sealing works better.
- Crimp well with a fork.
- Let the crust rounds be cool (not too soft) when sealing.
Can I use graham crackers if I can’t find marshmallow crème?
Yes. You can use only mini marshmallows (or marshmallow fluff) with chocolate. The crème helps fill space and give gooey texture, but it’s not strictly mandatory.
Are these safe for kids / heat concerns?
Be careful: the filling gets very hot. Let pies rest a few minutes after baking so the interior cools somewhat before biting.
Can I bake them instead of air‑frying (or grill)?
Definitely. Most recipes use an oven baked method. If you have an air fryer, that works too (adjust time/temp). Grill is also possible in some versions.
How can I add a toasted marshmallow effect?
Once baked, you can broil briefly or use a kitchen torch on top marshmallows to get that browned, toasted look and flavor.
Can these be made ahead?
Yes. You can assemble them up to a day in advance and refrigerate before baking. Also freezer‑friendly: either bake, cool, and freeze, or assemble and freeze unbaked, then bake from frozen (adding a few minutes to baking time).
What do I serve them with?
Vanilla ice cream, whipped cream, fruit sauces, chocolate or caramel drizzle are great. A cold glass of milk is classic.
How sweet are they / can I reduce sugar?
They are pretty sweet because of marshmallow and chocolate. You can reduce sugar in the crumb coating or omit extra sugar in the filling if you prefer less sweetness. Using dark chocolate can also help balance.
Conclusion
S’mores Hand Pies take the nostalgic charm of campfire s’mores and turn it into a portable, pastry‑wrapped dessert. Deliciously gooey, chocolatey, and ideal for sharing (or sneaking a few!). Whether you make them for guests, parties, or just because, they satisfy that roasted marshmallow craving in an easy, fun form. Let me know if you want a version adapted for dietary restrictions (gluten‑free, vegan, etc.), I can write that up too!
Print
S’mores Hand Pies
- Total Time: 35 minutes
- Yield: 8 hand pies
- Diet: Vegetarian
Description
S’mores Hand Pies are flaky, hand-held pastries filled with melty chocolate, marshmallows, and crunchy graham crackers—like a campfire s’more, but baked into a golden pie shell.
Ingredients
- 1 package pie crust dough (homemade or refrigerated)
- 1/2 cup graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons butter, melted (plus more for brushing crust)
- 1/3 cup marshmallow crème or fluff
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips or chopped chocolate
- 1 egg (for egg wash, optional)
Instructions
- Preheat oven to 450 °F (230 °C) and line a baking sheet with parchment paper. Roll out pie dough and cut into rounds using a 3-inch cutter. You’ll need an even number for tops and bottoms.
- In a small bowl, combine graham cracker crumbs and sugar. Brush dough rounds with melted butter, then dip into the graham mixture for a crunchy outer layer (optional).
- In another bowl, mix together marshmallow crème, mini marshmallows, and chocolate chips.
- Spoon a small amount of filling onto half of the dough rounds, leaving space around the edges. Top with remaining dough rounds. Moisten edges with water or egg wash, and crimp with a fork to seal.
- Brush tops with melted butter or egg wash for golden color. Optionally, top with a few mini marshmallows or chocolate pieces.
- Bake for 10–15 minutes, or until golden brown and filling is bubbling slightly. Watch carefully to prevent burning.
- Cool for a few minutes before serving. Serve warm as is, or with ice cream, chocolate drizzle, or whipped cream.
Notes
- Don’t overfill the pies—this helps prevent leaks.
- Use a fork to crimp well and seal edges tightly.
- Let cool slightly before eating—the filling will be hot and gooey.
- Use dark chocolate for a less-sweet version.
- You can freeze unbaked pies and bake from frozen—just add a few minutes to the bake time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
