How fun are these little Chocolate marshmallow Pocket Pies? Even if you don’t usually go for pie, you have to admit pocket pies are just plain old fun!
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My latest creations are these delicate and delicious Chocolate Marshmallow Hand Pies. I desperately wanted to do a fruit pie of some sort, but truth be told in this tundra I call home berries are still way too expensive, or they don’t look very good yet. So, I decided I needed to go another route.
I decided to go with chocolate and marshmallow. After all, you can’t really wrong with chocolate and marshmallow, can you?
Today I used a store bought crust because I already had a package in the fridge. I was going to make a meat & potato pie that never happened. When/If it does I will be share to share with all of you.
Back to the crust, the only warning I have is be sure to let the pie crust sit out for a bit like the package states. The crust needs that time to warm up or it will be very difficult to work with.
For my pocket pies I used a round cookie cutter that was approximately 2-1/2 inches. You can certainly use a glass instead if you prefer. You could also go a little larger if you prefer, however I wouldn’t go any smaller.
Anything smaller becomes much more difficult to work with.
You guys know I am always honest with you! These pocket pies are on the sweeter side, but they’re not sugar coma sweet! You will find that after a bite or two, you can’t help yourself! They are just so wonderful!
If you would rather you can use Nutella, I have also gone that route before and they also turned out very well.
This recipe should give you about 12 – 18 hand pies depending on how big you like to make your hand pies.
Chocolate Marshmallow Hand Pies
1 package refrigerated pie crusts, brought to room temperature
Hershey’s Chocolate Spread
Mini Marshmallows – you will need less than half a package
small amount of water in a cup water for sealing crust
1 egg white beaten + splash of water
white sanding sugar, also called white sprinkling sugar, optional
1. Heat oven to 425 degrees F. Line a baking sheet with parchment paper or a baking mat.
2. Roll out each dough circle just a bit with a rolling pin. Work with one pie crust at a time. Using a three inch round cookie cutter, or drinking glass, begin cutting your rounds. Repeat with the other pie crust. Re-roll dough and recut, as desired. You should get about 10 three inch rounds out of each crust – for a total of 20 rounds or 10 hand pies.
3. Spread about 1 teaspoon of Hershey’s chocolate spread in the center of your dough circle. Top with approximately 3-5 mini marshmallows.
4. Take half of the dough circles meant to be the tops, using a fork pierce the dough circle to allow any steam to escape. Do this only with the tops. Lightly wet your index finger with the water, and run your finger around the outside edge of the bottom pie dough round. Place second dough circle on top of the first circle with spread and gently press the edges together to seal. Crimp with a fork, if you like the look, or simply make sure circle is completely sealed.
5. Place on a prepared baking sheet, brush lightly with egg wash then generously sprinkle with the sanding sugar, if using. The white sanding sugar is a nice touch, but it’s optional. Bake for approximately 9-11 minutes or until golden brown.