With the air getting slightly chilly at night, I can’t help but think of smores. I got creative and made some smores pie pops that I can’t get enough of. They’re so cute AND on a stick. Let’s back up a minte. Can you believe that August is almost over? Where has the summer gone? I’m not really complaining. I love cooler weather and layers of clothes.
I started making this recipe last year. Lucian loves them. They are probably just as messy as a regular smores, but it’s nothing a little soap and water can’t handle. Maybe a little stain remover, if it gets serious. Chances are you’ll probably just need a plate to catch the crumbs. Those cracker crumbs can get a little out of hand.
I rolled graham crackers on top of the pie crust to help pack the graham crackers into the crust. It does the trick and helps keep the crackers attached. I then stuffed more graham crackers along with chocolate and mini marshmallows into the mini pies along with a stick.
If you want to get your smores fix even quicker, you might want to take a peek at my smores mug cake. That recipe is another favorite of mine. The cake is so moist and tender. The cake is loaded with squares of chocolate bar, tiny marshmallows and graham crackers. I totally dig it. A LOT.
I really like the addition of the chocolate drizzle on top of the pies. They make the smores pie pops just a little prettier. The graham crackers leave the crust a little crunchy, and depending on the pie crust, you can have a perfect flaky crust. This would make a pretty neat treat for a party and everyone loves things in a mini form!
Smores Pie PopsPrint Pin It Rate
- 1 store-bought pie crust
- 3/4 cup + 1 T. graham cracker crumbs divided
- 2 T. heavy cream divided
- 4 Hershey's chocolate candy bars
- 1 1/2 cups mini marshmallows
- 1/4 cup candy melts melted
- 16 cookie sticks
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Divide the dough in two.
- Roll out the homemade pie crust to the desired thickness. Don't make it too thick! Set aside for bottom crust.
- Roll out the second pie crust to the same desired thickness.
- Add 1 tablespoon of the heavy cream on top the pie crust and brush it to coat the entire crust.
- Sprinkle 1/2 cup of graham cracker crumbs on top of the pie crust, Be sure to spread it out evenly to cover the entire crust.
- Roll the dough to push the crumbs into the crust.
- Using a floured 2.5 inch to 3 inch circle cookie cutter or cup, cut out as many circles as you can. It's important to try to get as many as possible because the pie crust can't really be rolled out again because of the graham crackers. I got 32 circles (16 with graham crackers 16 without) out of mine, but it will depend on how big your cutter is.
- Place the first pie crust without the graham crackers up on the prepared pan.
- Press the cookie stick into the pie crust.
- Add 1 tsp. graham crackers, 3 squares of chocolate and 9 mini marshmallows.
- Brush the outside of the pie crust with the remaining 1 tablespoon of heavy cream.
- Add the top pie crust on with the graham cracker crumbs facing out.
- Using a fork, seal the edges of the pies by pressing down all around the edges.
- Assemble the remaining pies the same way.
- Place into the oven and bake for 14 - 17 minutes until the crust is puffed and slightly browned.
- Remove from the oven and let cool completely.
- Place the melted candy melts into a piping bag or sandwich bag and cut a tiny hole in the corner of the bag. Move your hand back and forth quickly while using even pressure to make the chocolate drizzle.
- Store in an airtight container.