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.

Preheat oven to 425 and line a baking tray with a silicone mat (or parchment paper)

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.

Place 12 of the rounds aside – they will be the tops. Work with the other 12 rounds to fill.

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.

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.

Once all the pies are ready, brush with the melted butter, then sprinkle with the sugar and the rest of the graham cracker crumbs.

Bake at 425 for 9-11 minutes. Let cool slightly right on the baking pan, then serve!