Mint S’more Hand Pies

Mint + Chocolate + Marshmallow = 3.1415 Hand Pies (give or take) 😉

Mint S'more Hand Pies ~ Pearls + Girls

When your husband is a scientist and you’re a baker,

there’s really no excuse NOT to celebrate Pi Day!  

Mint S'more Hand Pies ~ Pearls + Girls

It does seem a bit ironic that my math whiz husband, you know, the one who doesn’t crave sweets much, just happens to be a BIG fan of PIE!  His favorites?  Definitely peanut butter pie and chocolate pie!

However, since St. Patrick’s Day is right around the corner, it was ‘easy as pie’ to choose a flaky pastry with a bit of green to satisfy some Leprechaun munchies!!!  Enjoy!

Mint S’more Hand Pies

Yield: 6 servings


  • 1 batch homemade pie dough or 15 oz. package store bought pie dough
  • 1/2 cup mini marshmallows
  • 8.5 oz. package DOVE Mint & Dark Chocolate Promises
  • 1 egg (to make egg wash)
  • 4 graham crackers, finely crushed
  • 1 pint mint chocolate chip ice cream (optional)


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Unwrap six DOVE Mint & Dark Chocolate Promises and chop coarsely with a sharp knife.
  3. Tip: Save the dough scraps in case one of the hand pies rips during assembly. You can use small pieces of dough to patch it if necessary.
  4. Cut twelve (12) 3-inch circles of pie dough using a cookie cutter OR the rim of a drinking glass.
  5. Place six (6) of the circles on a Silpat or parchment paper lined baking sheet.
  6. Place a few mini marshmallows in the center of each circle.
  7. Sprinkle the chopped DOVE Mint & Dark Chocolate Promises evenly over the marshmallows, being careful to avoid the edges.
  8. Whisk an egg with a teaspoon of water, milk or cream to create an egg wash.
  9. Using a pastry brush or a small paintbrush reserved for baking, brush the edges of each circle with egg wash.
  10. Place another dough circle on top, pressing the edges to seal it.
  11. Use a fork to crimp the edges.
  12. Brush the top of each hand pie with egg wash and sprinkle generously with the graham cracker crumbs.
  13. Bake for 9 - 11 minutes or until golden brown.
  14. Allow to cool on the baking sheet for a few minutes, then transfer to a cooling rack.
  15. Serve warm or at room temperature with a scoop of mint chocolate chip ice cream (optional).