S'mores Hand Pies

Name: S'mores Hand Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 box refrigerated pie crust dough (room temperature); ½ cup graham cracker crumbs; ¼ cup sugar; 4 tablespoons butter (melted); ½ cup marshmallow crème; ¼ cup mini marshmallows; 2 tablespoons sugar; 6 ounces chopped chocolate bar ((like Hershey's))

These fun, homemade s'mores hand pies offer a flaky, delicious crust and an ooey gooey chocolate and marshmallow filling that you'll love!

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Table of Contents

S'MORES HAND PIES INGREDIENTS
HOW TO MAKE THIS S'MORES HAND PIES RECIPE
HOW TO SERVE
STORAGE
FAQ
MORE RECIPES YOU'LL LOVE
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These fun, homemade s’mores hand pies have a flaky, delicious crust and ooey-gooey chocolate and marshmallow filling that you’ll love. Awesome little individual handheld treats, they can be popped on the grill or baked in the oven.

You’ll want to eat the entire batch of this easy recipe yourself they’re so yummy. If you want more tasty mini hand pies, try our Blueberry Hand Pies as well. Pie lovers need to check out our No Bake Peanut Butter Pie and our No Bake Strawberry Jello Pie. If you are obsessed with s’mores make sure you check out this AMAZING s’mores dip recipe and our s’mores lasagna.

S’MORES HAND PIES INGREDIENTS

1 box refrigerated pie crust dough, room temperature
½ cup graham cracker crumbs
¼ cup sugar + 2 tablespoons sugar, divided
4 tablespoons butter, melted
½ cup marshmallow crème
¼ cup mini marshmallows
6 ounces chopped chocolate bar (like Hershey’s)

SUBSTITUTIONS AND ADDITIONS

Chocolate: Instead of the broken pieces of a chocolate bar, you could use milk chocolate chips instead.

HOW TO MAKE THIS S’MORES HAND PIES RECIPE

STEP ONE: Heat the oven to 450°F. Line a cookie sheet with parchment paper.

STEP TWO: Unroll the pie crust and using a 3 inch round biscuit cutter cut eight rounds from each crust (total of 16 rounds).

STEP THREE: In a shallow container, like a pie plate, mix cracker crumbs and ¼ cup of sugar.

STEP FOUR: Brush both sides of eight rounds with the melted butter. Dip into the crumb mixture coating both sides and pressing the mixture lightly onto the round. Place the eight rounds on the parchment-lined baking sheet.

STEP FIVE: In a small bowl mix together the marshmallow crème, 2 tablespoons of sugar, mini marshmallows and chopped chocolate pieces. Place a heaping tablespoon of filling onto each round on the cookie sheet.

Pro-Tip: Use a 1.5-inch (or 1 tablespoon) sized cookie scoop to scoop out and drop the filling onto the center of the pie dough circles.

STEP SIX: Now take the remaining eight rounds and brush with the melted butter on both sides and coat in the graham cracker mixture. Place on top of the filling and pinch edges together to seal in the filling.

Pro-Tip: Use the tips of a fork to crimp down and seal the edges of the hand pies prior to baking making sure not to let any of the filling leak out.

STEP SEVEN: Bake 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in the refrigerator.

HOW TO SERVE

Our s’mores hand pies are delicious on their own but you could serve them with a scoop of vanilla ice cream on the side as well. You could serve them with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash them down.

STORAGE

IN THE FRIDGE: On the very off chance that you have any of these little hand pies left, you can place them on a dish wrapped with plastic wrap in the refrigerator if you’ll be eating them soon.

IN THE FREEZER: You can freeze your assembled hand pies prior to baking, directly on your parchment-lined cookie sheet for 30 mins, then remove from the cookie sheet and store in a freezer zip bag or airtight container for up to 2 months. When ready to bake, remove from bag, place on a parchment-lined cookie sheet, and bake at 400°F for 15-20 mins. No need to thaw first.

A close up of a piece of cake on a plate, with S'more and Chocolate

Looking for an adorable summer dessert idea that is both delicious and easy to make? These sweet mini s’mores hand pies are it! I know your family and friends will enjoy them this summer just as much as we do!

FAQ

What’s a hand pie?

If you’re not familiar, hand pies are a Southern specialty. A pastry is filled with either sweet or savory filling and then folded shut. You can bake them, fry them, or even grill them.

Can I make homemade pie crust instead of using store-bought?

If you prefer to make your own pie crust, you are welcome to do this instead of buying already-made pie crust.

Do I have to store leftovers in the refrigerator?

Leftovers should be kept in the refrigerator wrapped in plastic wrap for 2-3 days and then frozen for longer storage.

MORE RECIPES YOU’LL LOVE

S’mores Hand Pies

5 from 2 votes

These fun, homemade s’mores hand pies offer a flaky, delicious crust and an ooey gooey chocolate and marshmallow filling that you’ll love!

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings

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Ingredients

1 box refrigerated pie crust dough room temperature
½ cup graham cracker crumbs
¼ cup sugar
4 tablespoons butter melted
½ cup marshmallow crème
¼ cup mini marshmallows
2 tablespoons sugar
6 ounces chopped chocolate bar (like Hershey's)

Instructions

Heat the oven to 450°F. Line a cookie sheet with parchment paper
Unroll the pie crust and using a 3 inch round cutter cut eight rounds from each crust (total of 16 rounds).
In a shallow container, like a pie plate, mix together the graham cracker crumbs and ¼ cup of sugar.
Brush both sides of eight rounds with the melted butter. Dip into the crumb mixture coating both sides and pressing the mixture lightly onto the round. Place the eight rounds on the parchment-lined baking sheet.
In a small bowl mix together the marshmallow crème, 2 tablespoons of sugar, mini marshmallows and chopped chocolate pieces. Place a heaping tablespoon of filling onto each round on the cookie sheet.
Now take the remaining eight rounds and brush with the melted butter on both sides and coat in the graham cracker mixture. Place on top of the rounds with the filling and pinch the edges together to seal in the filling.
Bake 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in the refrigerator.