S’mores Hand Pies
Delicious handheld pies filled with melted chocolate, gooey marshmallows, and crunchy graham crackers, baked to perfection.
I grew up eating s’mores over a campfire, but these S’mores Hand Pies are the reason I now make that sticky, nostalgic sandwich year-round—no flames required. They’re portable, comforting, and faster than building a fire; they also make a perfect dessert for school bake sales, backyard parties, or an easy sweet finish to a weeknight meal. If you like handheld pies, try a savory alternative like this authentic Lebanese spinach fatayer for inspiration on pocket-style pastries.
Why you’ll love this dish
S’mores Hand Pies pack everything you love about the classic—melted chocolate, gooey marshmallow, and crunchy graham—into a tidy, oven-baked package. They’re:
- Quick: ready in about 30 minutes from start to finish.
- Kid-friendly: easy for little hands to help assemble.
- Budget-friendly: pantry staples and one store-bought pie crust do the trick.
- Portable: no plates or forks required, perfect for picnics or lunchboxes.
Step-by-step overview
Before you dive in, here’s how the recipe flows so you know what to expect:
- Roll and cut the refrigerated pie crust into rounds.
- Make a simple filling from mini marshmallows, chocolate chips, and graham crumbs.
- Spoon filling onto half the rounds, top with matching rounds, seal, and egg-wash.
- Bake until golden and slightly puffed, then cool briefly so the filling sets.
This short sequence makes the recipe approachable even if you don’t bake often.
What you’ll need
- 1 package refrigerated pie crusts (usually 2 crusts; thawed)
- 1 cup mini marshmallows
- 1 cup chocolate chips (milk, semi-sweet, or a mix)
- 1/2 cup graham cracker crumbs
- 1 egg (beaten, for egg wash)
- 1 tablespoon granulated sugar (for sprinkling on top)
Substitution notes: use crushed digestive biscuits for a graham substitute, marshmallow fluff if mini marshmallows are unavailable (use less and pipe carefully), or a dairy-free chocolate for a vegan-ish swap (use plant-based crust and an egg wash substitute like aquafaba).
Directions to follow
- Preheat the oven to 350°F (175°C).
- Lightly flour a work surface and roll out the pie crusts to smooth seams. Use a 3–4 inch round cutter to cut out circles; you should get about 12–16 rounds depending on cutter size.
- In a medium bowl, stir together mini marshmallows, chocolate chips, and graham cracker crumbs until evenly mixed.
- Place about 1 tablespoon of filling in the center of half the rounds, leaving a 1/2-inch border.
- Brush the border lightly with beaten egg. Top with a matching crust round and press edges to seal. Crimp with a fork to finish.
- Transfer the hand pies to a parchment-lined baking sheet. Brush each top with egg wash and sprinkle with the tablespoon of sugar.
- Bake for 15–20 minutes, until the crust is golden brown and puffed.
- Cool on a wire rack for 5–10 minutes before serving so the filling stops running but is still melty.
01Ingredients
Main Ingredients
Substitution Notes
02Method
- Preparation
- Baking
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0 OF 8 DONE03Recipe notes
- 01Serve warm for the best melty texture. Pair hand pies with vanilla ice cream, fresh berries, or drinks like coffee or hot chocolate. Store cooled hand pies in an airtight container for up to 2 days.
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Best ways to enjoy it
Serve warm for the best melty texture. Pair hand pies with:
- A scoop of vanilla ice cream or a dollop of whipped cream.
- Fresh berries to cut the richness.
- Coffee, milk, or hot chocolate—these pies are dessert-bar friendly.
For a party, present them on a platter with little skewers to pick them up easily.
Storage and reheating tips
Room temp: Store cooled hand pies in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge up to 5 days, but expect the pastry to lose some flakiness.
Freezing: Flash-freeze baked, cooled hand pies on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen.
Reheating: Warm in a 350°F oven for 8–10 minutes (from refrigerated) or 12–15 minutes (from frozen) to revive the crust and melt the filling. Avoid the microwave if you want to keep the crust crisp; it will make the pastry soggy.
Food safety: cool pies to room temperature no longer than two hours before refrigerating to prevent bacterial growth.
Creative twists
- Peanut butter cup: swap half the chocolate chips for chopped peanut butter cups.
- Berry s’mores: fold a tablespoon of raspberry jam into the filling for a fruity lift.
- Salted caramel: drizzle caramel over filling and sprinkle with flaky sea salt before sealing.
- Vegan: use a vegan pie crust, dairy-free chips, marshmallow alternatives, and aquafaba for glazing.
- Mini tartlets: press crust into mini muffin tins and bake as small s’mores tarts (reduce bake time slightly).
FAQ
Can I make these ahead and bake later?
A: Yes—assemble and freeze the unbaked hand pies on a tray, then transfer to a bag. Bake from frozen, adding 5–7 minutes to the bake time.
Will the marshmallows melt through the crust and make them soggy?
A: If you use the right amount of filling and seal edges well, marshmallows should melt but remain contained. Chilling assembled pies briefly before baking helps reduce leaks.
Can I brush with milk or melted butter instead of egg wash?
A: Yes. Milk or melted butter will brown the crust but won’t give the same shine or firm set as egg wash. For a vegan option, use aquafaba.
Are these safe for children’s lunchboxes?
A: Yes, when fully cooled and stored in an airtight container. If packed warm, condensation can make them soggy; pack at room temp.
Conclusion
These S’mores Hand Pies are a quick, crowd-pleasing way to enjoy campfire flavors anytime. For another take on the same idea and additional assembly photos, see The Gunny Sack’s S’mores Hand Pies. You might also like my S’more Bars.
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