Heat the oven to 450*F. Line a cookie sheet with parchment paper.
Unroll the pie crust and using a 3 inch round cutter, cut eight rounds from each crust (total of 16 rounds).
In a shallow container, like a pie plate, mix together the graham cracker crumbs and ¼ cup sugar.
Brush both sides of eight rounds with the melted butter. Dip into the crumb mixture coating both sides gently pressing the mixture lightly onto each round. Place the eight rounds on the parchment-lined baking sheet.
In a small bowl mix together the marshmallow crème, 2 tablespoons sugar, mini marshmallows and chopped chocolate pieces.
Place a heaping tablespoon of the marshmallow filling onto each round on the cookie sheet.
Now take the remaining eight rounds and brush them with the remaining melted butter on both sides and coat them in the graham cracker mixture. Place on top of the rounds with the filling and pinch the edges together to seal in the filling. *You can also use the ends of a fork to crimp and seal the edges.*
Bake for 12 minutes or until golden brown.
Serve warm or at room temperature. Store covered in the refrigerator for 2-3 days.
Use a 1.5 inch (or 1 Tablespoon) sized cookie scoop to scoop out and drop the filling onto the center of the pie dough rounds.
Spray your cookie scoop with a light coating of cooking spray prior to scooping out the marshmallow creme mixture. This makes the process much easier.
You can freeze your assembled hand pies prior to baking, directly on your parchment-lined cookie sheet for 30 mins, then remove from the cookie sheet and store in a freezer zip bag for up to 2 months. When ready to bake, remove from bag, place on a parchment-lined cookie sheet, and bake at 400* for 15-20 mins. No need to thaw first.
Use the tips of a fork to crimp down and seal the edges of the hand pies prior to baking making sure not to let any of the filling leaks out.