Can we all agree that S’mores are one of the greatest inventions in the world? A crunchy graham cracker with a soft and toasty marshmallow and melty chocolate is literally my dream. One of my favorite interpretations of s’mores? These S’mores Hand Pies.

S'mores Hand Pies BLOG (3 of 3)

They have a flaky and crunchy pie crust wrapped around a smooth chocolate ganache and topped with toasted marshmallows. Oh, and more chocolate! They are a little more involved than actual s’mores, but I promise you, it is worth it!

S'mores Hand Pies BLOG (1 of 3)

I topped mine with a caramel-filled chocolate square because, obviously, the only way to S’mores Hand Pies better is to add caramel. Obviously!

S'mores Hand Pies BLOG (2 of 3)

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For in-depth “whys” and “howtos”, skip to the end of this post!

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5 from 1 vote

S’mores Hand Pies

These S'mores Hand Pies are made up of a flaky pie crust filled with chocolate ganache and topped with toasted marshmallows and a chocolate square.
Prep Time30 mins
Cook Time30 mins
Resting Time2 hrs
Total Time3 hrs
Course: Dessert
Keyword: Chocolate, Hand Pie, Marshmallows, Pie, s’mores
Servings: 6

Ingredients

For Pie Crust:

  • 2 1/2 cup (315 grams) all-purpose flour
  • 1 1/4 teaspoon salt
  • 9 tablespoons (127 grams) unsalted butter chilled and cubed
  • 1/2 cup ice water

For Ganache:

  • 1/2 cup (85 grams) chocolate chips chopped
  • 1/4 cup (56 grams) heavy cream

For Topping:

  • mini marshmallows
  • 6 chocolate squares

Instructions

For Pie Crust:

  • In a large bowl, mix the flour and salt. Add the cold butter. Use two forks or your hands to break the butter up into the flour. It should resemble a coarse meal with a few large chunks.
  • Start adding the cold water a tablespoon at a time, mixing as you add. Stop adding water when the dough begins to clump up.
  • Bring the dough together and form it into a ball. Split the ball in half and flatten into a disc. Wrap with plastic wrap and refrigerate for at least 2 hours.

For Ganache:

  • While the dough chills, combine the chocolate and heavy cream in a small saucepan over medium heat.
  • Allow chocolate to melt completely and remove from heat. Transfer to a bowl and allow to cool until the ganache stiffens up.

For Pie Crust:

  • Pre-heat oven to 350 degrees (F).
  • Remove dough from fridge and place on a clean and floured surface. Roll the dough out until it is about 1/8 inch thick. Using a circle cookie cutter or a large round cup, cut 12 circles out of the pie dough. (6 circles from each disc of dough)
  • Place the circles on a baking sheet lined with parchment paper or a silicone mat. If the dough is too warm and flimsy refrigerate for about 10 minutes before baking. This will help the dough not to spread while baking.
  • Using a spoon, scoop about a tablespoon of chocolate ganache into the center of 6 of the dough circles.
  • Place the other 6 dough circles on top and press a fork around the edges to seal the hand pies.
  • Place the hand pies in the oven and bake for 25-30 minutes or until the pies and golden brown.
  • During the last few minutes of baking remove the pies from the oven and top with mini marshmallows. Place back in the oven to finish baking.
  • Remove the hand pies from the oven and immediately place a chocolate square on the top.
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S’mores Hand Pies

Dough

  1. In a large bowl, combine the flour and salt. Add the cold butter. Using two forks or your hands, break the butter up into the flour. It should resemble coarse meal with a few larger chunks.
  2. Start adding the cold water a tablespoon at a time, mixing as you add the water. Stop adding water when the dough beings to clump up. You will probably not use all of the water.
  3. Bring the dough together into a ball. Split the ball in half and flatten the halves into discs. Wrap the discs in plastic wrap and refrigerate for at least 2 hours.

Chocolate Ganache

  1. While the dough chills, combine the chocolate and heavy cream in a small saucepan (I used this one) over medium heat.
  2. Allow the chocolate to melt completely and remove from heat. Transfer the ganache to a bowl and allow it to cool until the ganache stiffens up.

Assembly

  1. Preheat your oven to 350 degrees (F).
  2. Remove the dough from the fridge and place on a clean and floured surface. Roll the dough out to 1/8 inch thick. Using a circle cookie cutter or a large cup, cut 6 circles from each disc of pie dough. You can also cut out more or less dough circles depending on the size you want your pies to be.
  3. Place the dough circles on a cookie sheet lined with parchment paper or a silicone mat. If the dough circles are too warm and flimsy, you can place them in the fridge for about 10 minutes before baking. This will prevent the dough from spreading while baking. I cut 6 of the circles, place them on a cookie sheet and then place them in the fridge to keep them cold while I roll out the other disc.
  4. Using a spoon, scoop about a tablespoon of chocolate ganache in the center of 6 of the dough circles.
  5. Place the other 6 dough circles on top and press a fork around the edges the seal the hand pies.
  6. Place the hand pies in the oven and bake for 25-30 minutes or until golden brown.
  7. In the last 5 minutes of baking remove the hand pies from the oven and top with mini marshmallows. You can brush the top with melted butter to help the marshmallows stick. Place the pies back in the oven until finished baking.
  8. Remove from oven and top with a chocolate square.

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