Remove the refrigerated pie crusts from their packaging and lay them out to come to room temperature, following the package instructions. Once ready, use a 3-inch cookie cutter to cut as many circles as possible from the dough, placing the cuts close together to maximize the number of pies you can make.

In a medium mixing bowl, combine the chopped chocolate bars, miniature marshmallows, and half of the crushed graham crackers. Stir everything together until the mixture is evenly combined.

I like to use a bit of extra chocolate for a gooier center, if you’re a chocoholic like me!

Scoop about one tablespoon of the marshmallow mixture into the center of half of the pie dough cut-outs. Moisten your finger with a little water and run it around the outer edge of the filled crusts. Top each with another dough circle and press gently to seal. Use a fork to press around the edges for a decorative and secure seal.

Brush the tops of each sealed mini pie with melted salted butter. Sprinkle the reserved crushed graham cracker crumbs evenly over the buttered tops.

Preheat your air fryer to 350°F for 5 minutes. Lightly spray the basket with nonstick cooking spray. Place 2-4 pies into the basket so they don’t touch. Air fry for about 10 minutes, or until the crusts are golden brown and the filling is melted. Transfer the pies to a wire rack to cool.

Arrange the cooled mini s’mores pies on a serving platter. Offer chocolate syrup and marshmallow cream for dipping.