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, I was immediately inspired to make a Nutella S’mores Hand Pie!

What I love most about these little pies is that they start with pre-made pie crusts.  I find store bought, refrigerated pie crusts to be very convenient, especially when I’m in a rush.  They are 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 family can’t resist these.  I have made 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 better to the baking and melts nicely in to the Nutella as you bite in to the flaky crust.

When handling marshmallow creme, just spray two small spoons with non-stick cooking spray for easy scooping!  Don’t be tempted to overfill the pies.  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 nicely.

Ingredients:

• 2 refrigerated pie crusts, (1 box usually has 2 crusts)
• 12 tsp Nutella
• 12 tsp marshmallow creme
• 1 sheet of graham crackers, 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, re-roll and cut out a few more.  (I usually get 12 rounds 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.  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, then sprinkle with a pinch of graham cracker crumbs.
6. Place one of the reserved tops on to each pie, push 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!