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Mini S'mores Hand Pies

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Mini S'mores Hand Pies
  • Prep 35 min
  • Total 45 min
  • Servings 10
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These mini hand pies take everything we love about s’mores –crunchy graham crackers, melty chocolate, ooey-gooey marshmallows – and put it into a handheld pie pocket that delivers a perfect taste of summer.
Updated May 13, 2011

Ingredients

Crust

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup graham cracker crumbs (8 graham cracker squares, finely crushed)
  • 1/4 cup sugar
  • 3 tablespoons butter, melted

Filling

  • 1/2 cup marshmallow creme
  • 2 tablespoons cream cheese, softened (1 oz)
  • 2 tablespoons sugar
  • 1/2 cup chocolate chips

Steps

  • 1
    Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • 2
    Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
  • 3
    Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
  • 4
    Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.

Nutrition

320 Calories, 17g Total Fat, 2g Protein, 39g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Pie
Calories
320
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
280mg
12%
Potassium
45mg
1%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
17g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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