Roll out the pie crust dough and cut it into four large circles (about 6 inches each) using a bowl as a pattern (reroll the scraps, if necessary).

Place a small graham cracker segment in the center of the dough circle.

Add two squares of chocolate and a dab of marshmallow cream.

Stick about ten mini marshmallows into the marshmallow cream.

Wet the edges of the dough. Fold the dough over the s’mores toppings, pressing it in place.

Then, fold up the edges, pressing them in place.

Finally, crimp the edges with your fingers or with a fork.

Brush the whole hand pie (top and bottom) with a beaten egg white.

Lightly grease the grill grates.

Start by grilling the top of s’mores hand pies for about two minutes over medium heat.

Flip the hand pies over and cook the bottoms for two minutes.

Finally, move the hand pies to the upper rack to cook for an additional minute in the indirect heat.

After removing them from the grill, put a dab of marshmallow cream on top of each hand pie.

Stick a segment of chocolate in the middle of the marshmallow cream to hold it in place.