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Nutella S'mores Hand Pies

Nutella S'mores Hand Pies

Sometimes the best recipes come from the very simplest ingredients!  With plenty of Nutella and marshmallow creme in the pantry and refrigerated pie crusts that needed using up in the refrigerator, I was immediately inspired to make a Nutella s'mores hand pie!

What I love most about these is that they start with pre-made pie crusts.  I LOVE store bought, refrigerated pie crusts, especially when I'm in a rush - they one of my favorite short cut products - buttery, flaky and easy to handle - saving lots of time when making any kind of pie.  However, if you have a favorite pie crust, recipe you can absolutely use that instead!  (You will want the equivalent of two pie crusts.)

My hubby adores these irresistible little pockets of heaven.  I tried them with regular marshmallows, and you CAN use them if you don't have marshmallow creme on hand, (use three mini or 1 large poked right in to the Nutella), however, the marshmallow creme stands up to the baking time better, is beautifully creamy, and just bursts in your mouth when you bite in to the flaky crust.

When handling marshmallow creme, spray two small spoons with non-stick cooking spray for easy scooping!  Don't be tempted to overfill these - leave a nice border around the filling so that when you throw the top on, you can easily close and crimp the pie.  Your pies may puff a little in the oven or leak a little marshmallow, but don't stress - once you take them out and let them sit, they are going to deflate just a little and stick together perfectly.

Ingredients:
  • 2 refrigerated pie crusts, (1 box usually has 2 crusts)
  • 12 tsp Nutella
  • 12 tsp marshmallow creme
  • 1 sheet of graham cracker, crushed to crumbs
  • 1 Tbsp butter, melted
  • 1/2 Tbsp sugar

Instructions:

  1. Take the 2 pie crusts out of the refrigerator, remove from box and let them sit rolled in their packages for 20 minutes on the counter.  
  2. Preheat oven to 425 and line a baking tray with a silicone mat (or parchment paper)
  3. Gently unroll your one of the pie crusts and using a 3 inch round cutter, cut out as many rounds as you can - then take the scraps, ball them up together, re-roll and cut out a few more.  (I usually get 12 out of each pie crust.  Repeat with the other pie crust.  You should have about 24 rounds total.
  4. Place 12 of the rounds aside, (they will be the tops - I always set the prettiest ones aside.)  Work with the other 12 rounds to fill.  
  5. On each round, put a teaspoon of Nutella in the middle, leaving a nice edge.  Put a scant teaspoon of marshmallow creme on top of each dab of Nutella, (use a small spoon sprayed with non-stick spray to handle the marshmallow creme), then sprinkle with a pinch of graham cracker crumbs.    
  6. Place one of the reserved tops on to each pie, push gently down around the edges, then use a fork to crimp.  Place the completed pie on the prepared baking sheet.  (I use an offset metal spatula to move them - it slides under perfectly.)  Repeat with the other 11 rounds and tops.
  7. Once all the pies are ready, brush with the melted butter, then sprinkle with the sugar and the rest of the graham cracker crumbs.
  8. Bake at 425 for 9-11 minutes.  Let cool slightly right on the baking pan, then serve!

Hand Pies

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Nutella S'mores Hand Pies

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