The 3-Ingredient Dessert So Easy My Son Can Make It

I’ve always believed in letting kids experiment in the kitchen (with a bit of supervision, of course). When my son and his friends come home after soccer practice, they’re always starving. Many times, there is some arm-twisting of “Mamma, can we go get some snacks?” Invariably, these snacks are chips and sour candy bought at the corner store. I want to encourage balance, so I love it when they choose to make something at home instead. 

Last week, my son and his soccer pals surprised me with a plan that didn’t involve the convenience store near our house (well, it did a bit, but stay with me). Instead of running out for their usual stash, they wanted to make some viral toast pies they had seen online. My son dashed to the store for a loaf of white bread, they raided the pantry for jam, and the cooks got to work. With four boys in the kitchen, it was messy and loud, but absolutely perfect.

These toast pies are simple enough for kids to make on their own. All you need is plain ol’ white sandwich bread, a filling of your choice (we used jam, but there are lots of other options), and an egg wash to seal the edges. Pop them into the oven, dust them with some powdered sugar, and you’re done. The warm, gooey pies feel like a tiny triumph. 

Tips for Making Toast Pies

• Use soft white sandwich bread that folds easily for this recipe, ensuring it will seal well.
• Avoid runny jams or fillings that might bubble out from the sides and burn in the oven. Thick jam, Nutella, nut butter, or cookie butter all work well.
• Don’t overfill the pies—about 1 tablespoon of jam per pie is plenty.
• Line the baking sheet with parchment paper to prevent sticking and make cleanup easier.
• If you have time, cool these on a wire rack after baking to get them extra crispy (and avoid soggy bottoms!).

How To Make My 3-Ingredient Toast Pies

To make four toast pies, you’ll need:

• 4 slices white sandwich bread, crusts removed
• 1/4 cup jam, nut or cookie butter, or Nutella
• 1 egg, beaten with 1 tablespoon water
• Powdered sugar, for dusting, optional

Preheat the oven to 375°F. Line a baking sheet with parchment paper. Using your fingers or the back of a spoon, gently press a shallow indent about 2 inches wide in the center of each bread slice, leaving a 1/2-inch border around the edges for sealing.

Place about 1 tablespoon of filling in the center of the bread slices, leaving a border around the edges. Don't overfill or the pies will leak. Brush the exposed edges of the bread with the egg wash. Fold the bread in half over the filling (you will have three open edges). 

Use your fingers to press the open edges of the bread all the way around each bread slice to seal, then crimp all the way around with a fork to fully seal. Using a pastry brush, lightly brush the remaining egg wash over the tops and edges of each folded toast pie.

Bake until golden brown, 10 to 12 minutes. Let cool slightly on a wire rack. Dust with powdered sugar, if desired (so pretty!), before serving.

These are best eaten warm, right after baking. They don’t keep their crispy texture if stored, but they’re quick enough to make fresh whenever a sweet craving hits.

More Kid-Approved After School Snacks

• Chocolate Chip Peanut Butter Energy Balls
• 4-Ingredient Crispy Cinnamon-Sugar Roll-Ups
• 2-Ingredient Baked “Fried” Pickles
• Yogurt and Fruit Clusters