Preheat oven to 370 degrees.

Unroll the refrigerated Pie Crust Dough on the enclosed parchment paper. Using a 3" circle cutter, cut out 8 circles of dough. Top 4 of the circles with 1-2 tablespoons of marshmallow creme and a chocolate square. Brush egg white around the edges. Place the remaining circles on top of each bottom crust and pinch the seams together with a fork. Cut two vent holes on top of each handpie. Transfer the pies on the parchment paper to a baking sheet.

Brush the remaining egg white on top of each pie. Immediately sprinkle with crushed graham crackers. Bake for 15 minutes or until lightly browned.