S’mores Hand Pies Graham Chocolate

S’mores Hand Pies capture that classic summer campfire treat in a flaky, golden pastry shell. With no flames needed, each pie brings together gooey marshmallow, melted chocolate, and a hint of graham cracker crunch. Get ready for a dessert that delivers nostalgia and crowd-pleasing fun even on rainy days or busy weeknights.

Every time I pull these from the oven my kitchen smells like a marshmallow shop and my kids are glued to the counter waiting for the first bite

Ingredients

• Refrigerated pie crust: Offers flaky results without fuss look for brands with butter for the richest flavor
• Graham cracker crumbs: Add that signature s’mores crunch freshen up old crumbs in a hot pan for a minute to renew their toasty aroma
• Marshmallow crème: Melts smooth and extra gooey double check the jar for freshness so it is not dried out
• Mini marshmallows: Build puffy texture I always keep a bag in the pantry just for recipes like this
• Chopped chocolate or chocolate chunks: Melt best with real chocolate use high-quality bars for a deeper flavor than chips
• Egg wash: Ensures a shiny golden-brown crust always beat your egg thoroughly for even brushing
• Coarse sugar for sprinkling: Adds sparkle and crunch this is optional but so much fun

Instructions

Prepare the Crust Circles:

Use a sharp 3 inch round cutter to stamp out circles from each softened pie crust sheet get as many as you can scraps can be rerolled once

Crumb the Bottom Layer:

Stir together graham crumbs with sugar dip half of your dough circles first in butter then into the crumb mixture make sure both sides are well coated so the graham flavor comes through

Mix the Filling:

In a small bowl combine marshmallow crème mini marshmallows chopped chocolate and the remaining sugar fold together gently to keep the fluffiness do not overmix

Fill and Top the Pies:

Spoon a heaping tablespoon of filling in the center of every graham-crusted circle spread gently but do not go too close to the edge

Seal the Hand Pies:

Brush the other dough rounds with melted butter and crumb mix then lay on top of filled rounds use a fork to crimp edges all the way around sealing tightly so nothing leaks

Apply Egg Wash and Sugar:

Brush each pie top with beaten egg and sprinkle with coarse sugar for a golden crispy finish

Bake to Perfection:

Place pies on a parchment-lined sheet in an oven preheated to 450 degrees bake 10 to 15 minutes or until deeply golden rotating pan once for even browning

Finish with Toasted Marshmallow:

If you like extra marshmallow drizzle a little marshmallow crème on each baked pie then quickly toast with a kitchen torch or under the broiler for just a few seconds do not walk away

Cool and Serve:

Allow pies to cool on a rack for at least five minutes so the filling sets up slightly enjoy warm or pack for later

Chocolate is my top pick here I always use real dark chocolate which makes the marshmallow pop It was my daughter’s birthday when I first baked these and everyone circled the oven for second helpings

Storage and Leftover Tips

These pies keep up to three days in a sealed container at room temperature If you want to store them longer freeze after baking then warm in a low oven for a fresh out of the oven taste Avoid the fridge as that dries the pastry

Easy Ingredient Swaps

Out of mini marshmallows Grab large ones and cut into pieces If no graham crackers use plain digestive biscuits or vanilla cookies Toasted hazelnuts or peanut butter chips are delicious stirred into the filling for a twist

Perfect Ways to Serve This

Pile warm pies on a platter for summer gatherings Stack a few in a lunchbox for a special treat Dress up dessert plates with a scoop of vanilla ice cream on the side

If s’mores are your thing but campfires are not this recipe was made for you Try your favorite chocolate every batch and you might never go back to the original sticky version

Recipe Q&A

→ Can I use homemade pie dough?

Absolutely! Homemade crust adds a personal touch and rich flavor to the hand pies. Just roll and cut as directed.

→ Do these need to be served warm?

They're delicious warm with melty chocolate but also taste great at room temperature, making them easy to share.

→ Can I use different chocolate types?

Yes, milk, dark, or even white chocolate chunks or chips work. Adjust to your taste for sweetness or richness.

→ How do I toast the marshmallow topping?

Spread a bit of marshmallow crème on warm pies, then use a kitchen torch or broiler for a quick, golden toast.

→ Can these be prepared ahead of time?

You can assemble and chill the pies ahead, then bake fresh. Baked pies can be stored airtight for two days.