Irresistible S’mores Hand Pies

If you ask me, s’mores hand pies are pure camping magic in pastry form.

These portable treats bring all the flavors of a campfire classic without needing to build a fire. Flaky pie crust wraps around gooey marshmallow, rich chocolate, and crushed graham crackers.

They’re baked in the oven until the crust turns golden and the filling gets all melty inside. A light dusting of cinnamon sugar on top gives them that extra sweetness we all crave.

It’s a fun dessert that works great for parties or just when you want s’mores but can’t get outside.

What Kind of Pie Crust Should I Use?

For these s’mores hand pies, you can absolutely use store-bought refrigerated pie crust to keep things simple and quick. Most brands work well, just look for one that comes in the refrigerated section rather than frozen since it’s easier to work with. If you’re feeling ambitious, homemade pie crust will give you an even flakier result, but honestly, the convenience of pre-made crust makes this recipe so much more approachable for busy weeknights. Just make sure to let refrigerated crust sit at room temperature for about 10-15 minutes before unrolling so it doesn’t crack when you’re shaping your hand pies.

Options for Substitutions

These s’mores hand pies are pretty forgiving when it comes to swaps and substitutions:

• Refrigerated pie crust: If you’re out of pie crust, puff pastry works great too – just roll it a bit thinner. You can also use homemade pie dough if you prefer to make it from scratch.
• Chocolate bars: Any chocolate will work here! Try milk chocolate, dark chocolate, or even chocolate chips. Hershey’s bars are classic for s’mores, but feel free to use whatever you have on hand.
• Mini marshmallows: Regular marshmallows work fine – just chop them up into smaller pieces so they fit better in the hand pies and melt evenly.
• Graham crackers: No graham crackers? Crush up some digestive biscuits, vanilla wafers, or even cinnamon sugar cookies for a similar crunch and sweetness.
• Salted butter: Unsalted butter works just fine – you might just want to sprinkle a tiny pinch of salt on top before baking for that extra flavor.
• Dipping sauces: The chocolate sauce and marshmallow cream are totally optional, but if you don’t have them, try caramel sauce, Nutella, or even a simple powdered sugar glaze.

Watch Out for These Mistakes While Baking

The biggest mistake when making s’mores hand pies is overstuffing them with filling, which causes the pies to burst open during baking and creates a sticky mess in your oven – stick to about a tablespoon of filling per pie and leave plenty of room around the edges for sealing.

Another common error is not sealing the edges properly with water, so make sure to brush the edges lightly with water and press firmly with a fork to create a tight seal that won’t come apart.

To prevent soggy bottoms, sprinkle some of those crushed graham crackers directly on your baking sheet before placing the pies, and always poke a few small holes in the top of each pie with a fork to let steam escape.

Watch your baking time carefully since the marshmallows can go from perfectly melted to burnt quickly – they should be golden brown, not dark, when you pull them from the oven.

What to Serve With S’mores Hand Pies?

These s’mores hand pies are pretty much perfect on their own, but a cold glass of milk is always a great choice for dunking and cooling down your mouth after all that gooey marshmallow goodness. If you want to go all out with the campfire theme, try serving them alongside some hot chocolate or even iced coffee for a nice contrast to the warm, sweet filling. For a fun party setup, you can put out bowls of extra chocolate sauce and marshmallow cream for dipping, plus maybe some vanilla ice cream on the side for anyone who wants to turn their hand pie into a mini dessert sundae. They’re also really good with a simple fruit salad to balance out all that rich chocolate and marshmallow.

Storage Instructions

Keep Fresh: These s’mores hand pies are best enjoyed fresh and warm, but you can store leftovers in an airtight container at room temperature for up to 2 days. The crust might lose some of its crispness, but they’ll still taste great! If you want to keep them longer, pop them in the fridge for up to 4 days.

Freeze: You can freeze these hand pies either before or after baking. For unbaked pies, freeze them on a baking sheet first, then transfer to a freezer bag for up to 3 months. Already baked pies can be wrapped individually and frozen for up to 2 months.

Warm Up: To bring back that fresh-baked taste, warm your hand pies in a 350°F oven for about 5-8 minutes if they’re from the fridge, or 10-12 minutes if frozen. You can also use a toaster oven on low heat. The marshmallows will get gooey again and the chocolate will melt perfectly!

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 250-270 g

Ingredients

For the mini pies:

• 14.1 oz package refrigerated pie dough
• 2 bars chocolate, chopped into small pieces
• 1/2 cup miniature marshmallows
• 3/4 cup crushed graham crackers, keep half for topping
• 2 tbsp salted butter, melted
• Water (for sealing edges)

For serving (optional):

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

Step 1: Prepare the Pie Dough

• 14.1 oz package refrigerated pie dough

Remove the refrigerated pie crusts from their packaging and lay them out to come to room temperature, following the package instructions.

Once ready, use a 3-inch cookie cutter to cut as many circles as possible from the dough, placing the cuts close together to maximize the number of pies you can make.

Step 2: Make the S’mores Filling

• 2 bars chocolate, chopped into small pieces
• 1/2 cup miniature marshmallows
• 3/4 cup crushed graham crackers, keep half for topping

In a medium mixing bowl, combine the chopped chocolate bars, miniature marshmallows, and half of the crushed graham crackers.

Stir everything together until the mixture is evenly combined.

I like to use a bit of extra chocolate for a gooier center, if you’re a chocoholic like me!

Step 3: Fill and Seal the Mini Pies

• filling mixture from Step 2
• pie dough rounds from Step 1
• water (for sealing edges)

Scoop about one tablespoon of the marshmallow mixture from Step 2 into the center of half of the pie dough cut-outs.

Moisten your finger with a little water and run it around the outer edge of the filled crusts.

Top each with another dough circle and press gently to seal.

Use a fork to press around the edges for a decorative and secure seal.

Step 4: Butter and Top the Pies

• 2 tbsp salted butter, melted
• reserved crushed graham crackers from Step 2

Brush the tops of each sealed mini pie with melted salted butter.

Sprinkle the reserved crushed graham cracker crumbs evenly over the buttered tops.

Step 5: Air Fry the Mini S’mores Pies

• mini pies from Step 4

Preheat your air fryer to 350°F for 5 minutes.

Lightly spray the basket with nonstick cooking spray to prevent sticking.

Place 2-4 pies (from Step 4), depending on the size of your air fryer, into the basket so they don’t touch.

Air fry for about 10 minutes, or until the crusts are golden brown and the filling is melted.

Carefully transfer the pies to a wire rack to cool, and repeat with any remaining pies.

For an extra crunch, I sometimes air fry just a minute longer—but watch closely to prevent burning.

Step 6: Serve with Dipping Sauces

• chocolate syrup, for dipping
• marshmallow cream, for dipping

Arrange the cooled mini s’mores pies on a serving platter.

Offer chocolate syrup and marshmallow cream on the side for dipping.

Enjoy these treats while they’re still slightly warm!