S’mores are great. S’mores you can eat on your couch? Even better.
These hand pies pack all the campfire classics—chocolate, marshmallow, graham cracker crumbs—into a flaky, golden crust. Baked, not fried. Messy in the best way. Eat them warm with a glass of milk.
Ingredients
Makes 8 hand pies.
- 2 refrigerated pie crusts (or homemade)
- ½ cup chocolate chips or chopped chocolate bar
- 8 large marshmallows (or 1 cup mini marshmallows)
- ¼ cup graham cracker crumbs (plus more for topping)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sparkle)
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2: Cut the Dough
- Unroll pie crusts. Use a 4-inch round cutter (or a wide mug) to cut 8 circles from each crust (16 total).
Step 3: Fill the Pies
- Place 8 circles on the baking sheet. Sprinkle each with graham cracker crumbs.
- Top with chocolate chips and 1 large marshmallow (or mini marshmallows).
Step 4: Seal and Crimp
- Place another dough circle on top. Press edges with a fork to seal. Cut small slits on top for steam.
Step 5: Egg Wash and Bake
- Brush tops with beaten egg. Sprinkle with coarse sugar and extra graham crumbs.
- Bake for 15-18 minutes until golden brown and marshmallow is oozing.
Step 6: Cool Slightly and Devour
- Let cool 5 minutes (the filling is lava-hot). Serve warm.
Summary
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes
Yield: 8 hand pies
Difficulty: Easy
Storage Notes
Room temp: Keeps 2 days in an airtight container. Reheat in oven at 350°F for 5 minutes to re-crisp.
Freezer (unbaked): Freeze assembled pies on a tray, then bag. Bake from frozen at 375°F for 20-22 minutes.
Freezer (baked): Freeze up to 2 months. Reheat at 350°F for 8-10 minutes.
Microwave warning: Just don’t. Soggy crust = sad s’mores.
