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.
Makes 8 hand pies.
Step-by-Step Instructions
Preheat Oven
Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
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).
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).
Seal and Crimp
Place another dough circle on top. Press edges with a fork to seal. Cut small slits on top for steam.
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.
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.
