Easy S mores Hand Pies

These little pies are everything I love about summer campfires without the smoke-in-your-hair situation. Think warm, flaky crust wrapped around gooey marshmallow and melty chocolate with a tiny crackle of graham crumbs. Easy S mores Hand Pies are ridiculously simple—no open flame, no skewers, no chasing runaway marshmallows—just quick, golden pockets that make your kitchen smell like a campsite.

My crew is feral for these. The first time I baked a batch, my husband hovered like a cartoon, sniffing the air, while our kiddo kept asking, “Are they ready now? Now?” We burned our tongues on the first one (zero patience, absolutely worth it), and it instantly became our Friday night dessert. Now I keep pie dough in the fridge like a mom with a plan—these are our emergency sweet.

How to Make It

Preheat the oven to 400°F and line a sheet pan—because we’re not scrubbing caramelized marshmallow. Roll out two pie crusts and cut them into 8 little shapes (circles, rectangles, whatever cookie cutter you grab first). Sprinkle a bit of graham crumbs in the center, drop on some chocolate (chips or a square from a bar), then a handful of mini marshmallows. Don’t get greedy here—overfilling equals lava leaks. Brush the edges with egg wash or a swipe of milk, fold over, and crimp with a fork. Use a knife to cut a couple tiny vents so the steam can escape. Egg wash the tops, sprinkle with sugar if you’re feeling extra, and bake 14–16 minutes until puffed and golden. Let them sit 10 minutes so the marshmallow settles into that perfect stretchy-goo stage. Sprinkle flaky salt or drizzle more chocolate because you can. Makes about 8 hand pies.

✔Ingredient Notes

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– Pie crust: Store-bought is perfect. Keep it cold so it doesn’t slump; warm dough means leaks and sadness.
– Chocolate: Chips, chunks, or a classic bar snapped into squares. Milk chocolate screams s’mores, but dark is dreamy.
– Mini marshmallows: Minis melt evenly. Big ones work if you snip them in half. Don’t overstuff—marshmallow expands.
– Graham crackers: A spoonful of crumbs adds that campfire crunch. I crush them in a bag with a rolling pin because dishes.
– Egg: For the seal and that glossy top. No egg? Brush with milk or cream—still golden.
– Sugar or cinnamon sugar: Optional sprinkle for sparkle and crunch. I’m a cinnamon sugar girl when I want churro energy.
– Flaky salt: Tiny pinch on top at the end makes the chocolate pop. Don’t skip if you’ve got it.

✔Recipe Steps

1. Preheat oven to 400°F and line a baking sheet with parchment.
2. Roll out 2 pie crusts and cut into 8 pieces (about 4–5 inches each).
3. Sprinkle centers with graham crumbs; add 1 tablespoon chocolate and 6–8 mini marshmallows.
4. Brush edges with egg wash, fold over, and crimp tightly with a fork; cut 1–2 small vents.
5. Brush tops with egg wash; sprinkle sugar if using; bake 14–16 minutes until golden.
6. Cool 10 minutes; finish with flaky salt or a chocolate drizzle and devour warm.

What to Serve It With

– Cold milk or hot coffee—depends on your soul’s vibe.
– A scoop of vanilla or caramel ice cream for full meltdown glory.
– Fresh berries for the grown-up “balance” moment.
– Hot cocoa if you’re leaning into cozy season.

✔Tips & Mistakes

– Chill the assembled pies 10 minutes before baking for cleaner edges.
– Don’t overfill (the curse of the generous baker). A little goes a long way.
– Seal like you mean it—egg wash plus a firm fork crimp keeps the goo inside.
– Vent the tops. No vents = marshmallow balloon.
– Use parchment. Leaks happen; parchment forgives.
– If using puff pastry instead, bake at 400°F but watch the time—usually 12–15 minutes.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
Pop cooled pies into an airtight container at room temp for 2 days or the fridge for up to 4. They’re shockingly good cold—like a candy bar with crust—and yes, breakfast pie is absolutely a thing. Reheat in the air fryer at 350°F for 3–4 minutes or the oven at 350°F for 8–10. Microwave works in a pinch (15–20 seconds), but the crust goes soft. Freeze baked pies up to 2 months; reheat from frozen in the air fryer 6–8 minutes.

✔Variations and Substitutions

– Puff pastry hand pies: Flakier, taller, and a little showier. Bake 12–15 minutes.
– Nutella swap: Skip the chocolate chips and smear Nutella; add a pinch of sea salt.
– Peanut butter cup vibe: A spoonful of peanut butter plus chocolate chips is illegal in the best way.
– Caramel twist: Tuck in a few soft caramel bits; go light or it’ll leak.
– Gluten-free: Use a GF pie crust and GF graham crackers—bakes up great.
– Dairy-free: Choose dairy-free chocolate and vegan marshmallows.
– Cinnamon-sugar finish: Brush with milk and dust heavily with cinnamon sugar for a churro s’more.
– Air fryer: 350°F for 8–10 minutes; check at 7 because air fryers have personalities.
– Sweetness control: Swap some chocolate for extra graham crumbs or drizzle with honey instead of adding sugar on top.

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Frequently Asked Questions

Easy S mores Hand Pies

Flaky, golden mini hand pies stuffed with gooey marshmallows, melty chocolate, and graham cracker crunch—everything you love about classic campfire S’mores, baked in your oven.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 crust refrigerated pie crusts at room temperature for easier handling
• ▢ 1 cup semi-sweet chocolate chips
• ▢ 1.5 cup mini marshmallows
• ▢ 0.5 cup graham cracker crumbs
• ▢ 1 egg large egg for egg wash
• ▢ 1 tablespoon milk or water, for egg wash
• ▢ 1 tablespoon coarse sugar optional, for sprinkling
• ▢ 2 ounce semi-sweet chocolate optional, melted for drizzle

Instructions

Preparation Steps

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• In a small bowl, whisk the egg and milk to make an egg wash; set aside.
• Unroll the pie crusts on a lightly floured surface. Using a 3.5 to 4 inch round cutter, cut 16 circles total, re-rolling scraps as needed.
• Place 8 circles on the prepared baking sheet. Add about 1 tablespoon chocolate chips, 1 tablespoon mini marshmallows, and a sprinkle of graham cracker crumbs to each, leaving a small border.
• Brush the borders lightly with egg wash. Top with the remaining dough circles and press edges to seal, then crimp with a fork.
• Cut a small vent on top of each hand pie. Brush tops with more egg wash and sprinkle with coarse sugar if using.
• Bake until golden brown, 12 to 15 minutes. Rotate the pan halfway for even browning if needed.
• Cool on the pan 5 minutes, then transfer to a rack. Drizzle with melted chocolate if desired and serve warm.

Notes

For the best seal, avoid overfilling and make sure the edges are well crimped. Hand pies can be assembled and frozen unbaked; bake from frozen at 400°F for 18 to 20 minutes.