Irresistible S’mores Hand Pies

Last Friday morning, my kitchen looked more like a mini production line than a peaceful place to enjoy coffee. My son’s birthday celebration was happening at school, and instead of sending the usual cupcakes, I decided to make something a little more fun Irresistible S’mores Hand Pies.

The plan sounded simple in my head until I realized I needed to make 30 hand pies before 9 AM. As the dough chilled, I chopped chocolate into little shards, each piece catching the light like tiny treasure. Mini marshmallows sat in a bowl, waiting patiently or maybe mockingly, while the graham cracker crumbs gave off their warm, toasty aroma.

By 7 AM, the kitchen smelled like a bakery at a summer camp. The buttery crust puffed slightly as it baked, sealing in pockets of molten chocolate and gooey marshmallow. I imagined the kids opening the pastry, pulling it apart, and seeing that perfect stretchy marshmallow string the kind that makes you stop mid bite just to admire it.

Short Description

A portable twist on the classic campfire treat, Irresistible S’mores Hand Pies combine buttery pie crust, gooey marshmallow, melty chocolate, and crunchy graham crackers into a tidy, hand held pastry. Perfect for parties, picnics, or whenever you want s’mores without the campfire mess.

Key Ingredients

Pie Dough

• 1 package (14.1 oz) refrigerated pie crusts

S’mores Filling

• 2 chocolate bars, chopped into small pieces
• 1/2 cup miniature marshmallows
• 3/4 cup graham cracker crumbs, divided

For Assembly

• 2 tablespoons salted butter, melted
• Water, as needed for sealing edges

For Serving (Optional)

• Chocolate syrup, for dipping
• Marshmallow cream, for dipping

Tools Needed

• Rolling pin
• Round cookie cutter (about 4 inches wide)
• Baking sheet
• Parchment paper
• Pastry brush
• Small mixing bowls

Cooking Instructions

Step 1: Prepare the Dough
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Let the refrigerated pie crusts sit at room temperature for 10 minutes to soften slightly, making them easier to roll.

Step 2: Cut the Rounds
On a lightly floured surface, roll out one pie crust. Use a round cookie cutter to cut as many circles as possible, re-rolling scraps if needed. Aim for an even thickness so the pies bake uniformly.

Step 3: Assemble the Filling
Place about 1 teaspoon of graham cracker crumbs in the center of each dough circle. Add a few chocolate pieces and 2–3 mini marshmallows, then top with another 1/2 teaspoon of graham cracker crumbs.

Step 4: Seal the Hand Pies
Brush the edges of the dough circle lightly with water. Place another dough circle on top, pressing gently to seal. Use a fork to crimp the edges securely this prevents filling leaks during baking.

Step 5: Brush and Bake
Arrange the pies on the prepared baking sheet. Brush tops with melted butter and sprinkle with remaining graham cracker crumbs. Bake for 12–15 minutes, or until golden brown and crisp.

Step 6: Serve and Enjoy
Cool slightly before serving to avoid hot filling burns. Serve with chocolate syrup or marshmallow cream for dipping if desired.

Why You’ll Love This Recipe

– All the flavor of s’mores without the campfire setup

– Easy to make in batches for parties

– Portable and less messy than traditional s’mores

– Perfect for kids and adults alike

– Can be made ahead and reheated

Mistakes to Avoid & Solutions

Mistake 1. Filling leaks out during baking.

Solution: Use modest amounts of chocolate and marshmallows; they expand when heated.

Mistake 2: Pies burst open in the oven.

Solution: Brush edges with water and crimp well with a fork.

Mistake 3: Cold dough cracks; warm dough gets sticky.

Solution: Let dough rest for 10 minutes at room temp before rolling; work quickly to avoid over softening.

Mistake 4: Some pies are pale while others are golden.

Solution: Rotate the baking sheet halfway through baking.

Serving and Pairing Suggestions

– Serve these hand pies warm for the ultimate gooey experience.

– They pair beautifully with cold milk for kids or hot coffee for adults.

– Arrange on a platter for a buffet style party, or pack them individually in parchment bags for grab and go

convenience at school events.

Storage and Reheating Tips

Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing: Freeze unbaked pies on a tray, then transfer to freezer bags for up to 2 months. Bake directly from frozen, adding 3–5 minutes to the baking time.

Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes to restore crispness. Avoid microwaving to keep the crust flaky.

FAQs

1. Can I use puff pastry instead of pie crust?
Yes! Puff pastry will give a flakier, lighter texture, but reduce baking time slightly to avoid over browning.

2. Can I make them ahead of time?
Absolutely, assemble and refrigerate overnight, then bake fresh in the morning.

3. What if I don’t have graham crackers?
Digestive biscuits or crushed vanilla wafers work well as substitutes.

4. Can I make these in an air fryer?
Yes, cook at 350°F (175°C) for about 8–10 minutes, checking for golden color.

5. Can I use large marshmallows?
Yes, but cut them into quarters to prevent overflow.

Tips & Tricks

– Chill the assembled pies for 10 minutes before baking to help them hold their shape.

– Sprinkle a pinch of sea salt on top before baking for a sweet-salty contrast.

– Use high quality chocolate for a richer flavor.

Recipe Variations

Peanut Butter S’mores Pies: Add 1 teaspoon peanut butter under the chocolate for a nutty twist.

Mint Chocolate S’mores Pies: Use mint chocolate bars instead of plain for a refreshing flavor.

Caramel S’mores Pies: Add a small piece of soft caramel candy along with the filling.

Gluten Free Version: Use gluten free pie crust and graham crackers.

Nutella S’mores Pies: Replace chocolate pieces with a teaspoon of Nutella for extra creaminess.

Final Thoughts

Making these Irresistible S’mores Hand Pies for my son’s class was a reminder that baking is about more than just the food, it’s about the moments and smiles it creates. Watching the kids bite into the warm, gooey center and seeing their faces light up felt like the best birthday gift of all.

The process was surprisingly simple, yet the result looked and tasted like something from a fancy bakery. I’ll admit, a few never made it to school because, well… taste testing is essential quality control. It’s now a treasured addition to my party favorites collection perfect for picnics, bake sales, and maybe even our next camping trip. Some of the sweetest memories come nestled in golden, flaky pastry with a touch of melted chocolate magic.