S’More Pocket Pies with Chocolate Chip Crust

It’s National S’mores Day and you’re here for the eats. So I won’t keep you…

But I will add one thing : In my head I’ve been calling these Brooklyn Style S’mores… there’s not a ton of campfires around here.

Inside shot of the gooey filling & flaky crust.

Vegan S’more Pocket Pies

Crust

• 2 Cups All Purpose Flour (you’ll need extra to flour surfaces)

• 1 teaspoon Sea Salt

• 2 Tablespoons Vegan Dark Chocolate (shredded)

• 2/3 Cup and 2 Tablespoon Vegan Shortening

• 4 to 6 Tablespoons Cold Water

Filling

• 4 Vegan Marshmallows (cut in half – we used Sweet & Sara Marshmallows but you can also use Dandies made by Chicago Soy Dairy)

• 1/4 Cup Vegan Dark Chocolate (shredded)

• 3 Tablespoons Vegan Graham Crackers (crushed – there are a lot of vegan graham cracker out there – usually the generic brands are. You’ll have to read a few labels.)

Glaze

• 2 Cups Powdered Sugar

• 3 Tablespoons Soy Milk

Heat oven to 400. Put your favorite pizza stone buddy in the oven to preheat.

In a large bowl, mix Flour and Salt. Blend in your Shortening using a pastry blender until the dough looks like small pebbles or peas. Sprinkle with Water 1 Tablespoon at a time. Between adding each tablespoon, use your hands to press the dough into a ball. Stop adding Water when the dough is moist  but not pasty and leaves the side of the bowl easily.

Gather Dough into a ball and flatten slightly on a piece of plastic wrap. Wrap your dough and refrigerate for 20 minutes. Once your dough is chilled, remove from the fridge and let soften slightly. Then roll out your dough on a floured surface using a roller that is also floured.You’ll want the dough to be a little thinner than the thickness of a pie crust.

Using a cereal bowl like a cookie cutter, you should be able to cut 4 circles out of your dough. Taking one at a time, sprinkle about 1 teaspoon of shredded Chocolate and a pinch of crushed Graham Cracker in the center of the dough circle. Place 2 halves of Vegan Marshmallows in the center and then sprinkle with another teaspoon of shredded Chocolate and pinch of crushed Graham Crackers. Dip your finger in Water and gently trace around the edge of the dough circle to help seal your dough. Gently fold one side of your dough circle over the Marshmallows. Using wet fingers, gently press the edges together to seal the edges. If your dough has any cracks use wet fingers to seal them.

Gently place each little pocket on your warm pizza stone and bake in the oven for 15 minutes or until the dough is a very light golden brown.

In a large mixing bowl, mix the ingredients for your glaze with a whisk until it is smooth.

Place your wire cooling rack over a cookie sheet with an edge. Gently place the baked pies on the wire cooling rack and with a ladle pour an even coating of Glaze over the warm pies. Let cool for 5 minutes. Then ladle another layer of Glaze over the pies. Let cool for 10 minutes or until the Glaze cools and makes a slight shell over the pies.

Then enjoy on your stoop while you watch the fire flies play – all Brooklyn style. And if you’re feeling kinda sad there’s no fire… remember there aren’t fire hydrants in the woods!

“YAY! We’re going to live! Take that summer!”