You’ll preheat the air fryer to 375°F, cut one refrigerated pie crust into eight 3½-inch rounds, place ½ oz (15 g) milk chocolate and 2 tablespoons mini marshmallows per round, brush edges with beaten egg, and seal with a fork. Air fry at 375°F for 8–10 minutes until golden. Keep going — the tips that guarantee a perfectly gooey center follow.
Ingredients
You’ll need: 1 (9.5 oz) package refrigerated pie crusts (two round sheets), chilled; 8 squares (about 4 oz) milk chocolate or 8 chocolate sandwich cookies broken in half; 16 mini marshmallows (or 8 regular marshmallows, each cut in half); 1 large egg beaten with 1 tsp water for egg wash; 1 tbsp melted butter for brushing; 1–2 tbsp finely crushed graham crackers for sprinkling. Cut each crust into four circles; place one chocolate square and two mini marshmallows per pocket. For flavor combinations try dark chocolate with orange zest or peanut butter. For ingredient substitutions swap vegan chocolate and plant-based marshmallows; use coconut oil for butter. Keep excess filling minimal to prevent leaks. Reserve crumbs to finish edges before air frying for even browning.
Equipment
Pick an air fryer that holds 4–6 quarts, has accurate temperature control and a basket or drawer that fits 3–4 hand pies at once so you can cook at 375°F without crowding.
Cut perforated parchment rounds or trim non‑perforated paper to the basket size and weigh it down with the pies (never let loose paper contact the heating element) for clean release.
Use a 3‑inch round cutter, a lightly floured rolling pin, a bench scraper and a silicone pastry brush for consistent 3–4 ounce dough portions and neat seals.
Choosing the Right Air Fryer
Although many models will brown pastry, choose an air fryer with a 3–6 quart basket if you want to make 4–6 hand pies or a 6–8+ quart oven-style unit for larger batches.
You’ll select based on air fryer types and cooking capacity: basket units heat quickly and give crisp edges; oven-style units offer flat trays and even spacing.
For 4 hand pies use 3–4 quart; for 6 use 5–6 quart; for 10+ use 6–8+ quart. Aim for 360°F (182°C) preheat, 5 minutes, then 320°F (160°C) for 8–10 minutes with a single layer and 1/2 inch (12 mm) spacing.
Test one pie mid-cycle; rotate or reduce time by 1–2 minutes if browning fast. Record times for your model and adjust for altitude and pastry thickness.
Parchment Paper and Liners
When you’ve settled on an air fryer size, prepare parchment or liners to maintain airflow and catch drips without blocking heat.
Cut a piece 8–10 inches long for a 2–3 qt basket, 10–12 inches for 4–6 qt; punch or cut six 1/2‑inch ventilation holes so hot air circulates.
Grease lightly with 1 teaspoon neutral oil under each hand pie to prevent sticking.
Use uncoated parchment for high heat; that’s one key parchment benefits: nonstick, even browning.
For rimmed trays use reusable silicone liners or perforated aluminum as liner alternatives when you want durability.
Place pies on parchment, don’t overcrowd—leave 1/2 inch between items.
Remove parchment mid-cycle if it lifts; that prevents burning and preserves texture.
Test one sheet first to dial in exact time.
Pastry Tools and Accessories
Before you start assembling, gather a compact kit of pastry tools so you can work quickly and keep the dough cold: a 8–10″ rolling pin (or 10″ tapered pin) rolled over dough to 1/8″ (3 mm) thickness, a 3″ to 3½” round cutter for hand‑pie rounds, a bench scraper to lift and transfer dough, and a metal fork to crimp seams.
Add a pastry brush for egg wash (use 1 large egg beaten with 1 tsp water), a chilled baking sheet to rest shaped pies, and silicone mats for nonstick handling.
Use a set of pastry cutters for consistent shapes, and prefer steel rolling pins for weight control.
Keep a thermometer to check oil-free air-fryer temps and a ruler to precisely verify 1/8″ thickness.
Prep Steps
Gather your ingredients: eight refrigerated 9-inch pie crust rounds (or two store-bought sheets), eight graham cracker squares, eight marshmallows (or 16 mini), and eight 0.5‑oz chocolate squares (about 4 oz total).
Cut 3‑inch rounds, fill each with one 0.5‑oz chocolate piece and one marshmallow, brush edges with 1 tsp cold water and crimp to seal.
Preheat your air fryer to 350°F (175°C) for 5 minutes and arrange pies in a single layer with a 1/2‑inch gap.
Gather Ingredients
Lay out eight 4-inch store-bought pie crust rounds (or roll one 9-inch crust and cut into eight); you’ll need eight graham cracker squares, eight large marshmallows (or 16 minis), 4 oz (115 g) semisweet chocolate, 1 large egg beaten with 1 tbsp (15 ml) water for egg wash, and nonstick spray. Next, arrange ingredients on a work surface: measure chocolate into four 1-oz (30 g) pieces, portion marshmallows, and keep graham squares dry. For innovation, consider ingredient substitutes: use salted caramel squares, dark chocolate chips, or gluten-free crusts—note moisture changes. Make grocery shopping list with quantities and optional swaps, so you don’t overbuy. Have a small bowl for egg wash, bench scraper, pastry brush ready. Confirm space for assembly plus tray to collect crumbs.
Preheat Air Fryer
When you preheat the air fryer, set it to 350°F (175°C) and run it for 3–5 minutes so the chamber and basket reach an even cooking temperature. You’ll position the rack or basket empty, wipe any debris, and verify the unit reads steady at 350°F before loading hand pies. For consistent browning, note these calibrated temperature settings and trial cooking times: start 5 minutes, check, then add 1–2 minutes as needed. Use parchment rounds or a light spray to prevent sticking. Table summarizes initial benchmarks.
| Item | Temp | Time |
|---|---|---|
| Preheat | 350°F / 175°C | 3–5 min |
| First cook | 350°F | 5 min |
| Finish | 350°F | +1–2 min |
Trust these tested parameters, but you’ll tweak based on your model; document one successful run and repeat it for consistency daily.
Assembling the Hand Pies
Roll chilled dough to 1/8-inch thickness and cut 3-inch rounds (you’ll get about 12).
Lay rounds on a floured board; brush edges with 1 tsp cold water.
Place 1 small marshmallow (or 1 tbsp mini marshmallows) and two 1/2-inch squares of chocolate in center of 6 rounds.
This pie assembly uses precise spacing: keep filling 1/2 inch from edge to prevent leaks.
Top with remaining rounds; press edges with fingertips, then seal with a fork, crimping every 1/4 inch.
Use a small paring knife to vent a 1/4-inch slit in each top.
For a refined filling technique, chill assembled pies 10 minutes for firmer seams, and brush tops with 1 tsp cream and sprinkle coarse sugar.
Store assembled pies refrigerated up to 24 hours.
Air Frying Instructions
Before you start, preheat the air fryer to 350°F (175°C) for 3–4 minutes; lightly spray the basket with oil or place a 3–4 inch unperforated parchment round to prevent sticking.
Arrange 6 assembled hand pies in a single layer, leaving 1/2 inch between each. Brush tops with 1 teaspoon melted butter per pie for even browning.
Set air fryer to 350°F and cook 6–8 minutes, then rotate basket and cook an additional 2–3 minutes until golden. Use a thermometer to check pastry reaches 200°F (93°C) if you want precision.
For smaller or larger units adjust cooking times by ±2 minutes. These air frying techniques deliver consistent color and texture; note exact cooking times may vary slightly by model. Monitor final minutes to guarantee perfection.
Tips for Gooey Filling
Two simple measurements will give you reliably gooey centers: 1 oz (28 g) semisweet chocolate and one large marshmallow (or 6–8 mini marshmallows) per hand pie.
Place chocolate on bottom dough round, top with marshmallow, leaving a 1/4-inch (6 mm) seal margin. Brush seal with beaten egg to prevent leaks. Use a fork to crimp and press gently to expel excess air; overstuffing causes rupture.
Chill assembled pies 10–15 minutes to firm edges — this preserves the gooey interior while crust browns. For consistent results, preheat air fryer 375°F (190°C) and reduce time by 1–2 minutes if pies are chilled.
Experiment modestly with flavor combinations and filling techniques: combine textures and temperatures, but maintain the two-measurement rule for predictable melt. You’ll get consistent results every time.
Variations and Mix-ins
You can add one focused mix-in per hand pie without upsetting the gooey balance: keep the base of 1 oz (28 g) semisweet chocolate and one large marshmallow, then add either 1/2 teaspoon peanut butter, 1/2 teaspoon caramel sauce, 1 teaspoon fruit jam, 1 tablespoon crushed graham crackers or chopped nuts, or 1 tablespoon chopped cookie or candy pieces.
Choose additive flavors; test one variable at a time. For nutty notes, use 1 tablespoon chopped pecans; for citrus, add 1 teaspoon orange marmalade. If you want a richer filling, reduce chocolate to 3/4 oz (21 g) and add 1/2 teaspoon brown butter.
Use seasonal ingredients—like spiced apple jam in fall—and record bake times, 6–8 minutes at 350°F, adjusting 1 minute for heavier mix-ins carefully.
Serving and Presentation
Serve each hand pie warm—let them rest 30–60 seconds after air frying to let the filling set, then transfer to a cooling rack and plate immediately.
For precise plating ideas, arrange three pies per plate with a 1-inch space between each; dust 1 teaspoon powdered sugar through a fine sieve over the top.
For contrast, place a 2 tablespoon drizzle of melted chocolate or caramel on the plate and use a small offset spatula to create a 3-inch swipe.
Garnish with one toasted marshmallow half per pie and 1 teaspoon crushed graham crumbs sprinkled along the swipe.
For serving suggestions, present on slate or white ceramic to highlight color, serve with 2-ounce cups of cold milk or espresso, and provide forks for clean eating.
Storage and Reheating
After cooling completely at room temperature for about 30 minutes, place the hand pies in a single layer in an airtight container or a 1‑gallon (4 L) zip‑top bag with parchment between layers to prevent sticking; refrigerate at 40°F (4°C) or below for up to 3 days.
Use freezing options: flash-freeze on a tray 1 hour, then transfer to 1‑gallon (4 L) bags, removing excess air; keep at 0°F (-18°C) for up to 2 months.
When you’re ready, thaw pies 30–45 minutes at room temperature.
Reheating methods: preheat air fryer to 325°F (163°C) and reheat 3–4 minutes, or bake at 350°F (177°C) for 6–8 minutes until warm and crisp. For microwave quick-warm, use 15–20 seconds on medium, then crisp in air fryer 1–2 minutes.
Conclusion
Let the hand pies cool 2 minutes before serving so the filling sets; you’ll avoid burns and retain gooey centers. Use one to two pieces (about 10–12 g) of chocolate and six to eight mini marshmallows per pie for consistent results. If reheating, air fry at 350°F (175°C) for two to three minutes. Store cooled pies airtight up to 2 days. These techniques guarantee crisp crusts and reliably melty interiors every time and enjoy immediately.
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