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.
INGREDIENTS
Crust
1 | box Pillsbury® refrigerated pie crusts, 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 |
- 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.
All info and images are from Betty Crocker
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