Step 1

Whisk brown sugar, cocoa powder, and milk in a medium saucepan until sugar and cocoa powder and mostly incorporated

Step 2

Heat mixture over medium heat, stirring constantly.

Step 3

Add Mexican chocolate tablets to the mixture when it is hot, continue to stir constantly.

Step 4

After the mixture begins to boil, continue boiling and stirring for 5 more minutes until all of the Mexican chocolate is melted and the mixture is thick and glossy.

Step 5

Remove the cooked filling from the heat and add the semi-sweet chocolate, butter, and vanilla. Stir until the chocolate and butter are melted and incorporated.

Step 6

Set the mixture aside to cool to room temperature before using. You can transfer it to a different container and set it in the freezer for 10 minutes to speed the process.

Step 7

Roll your pie dough to 1/16" thickness

Step 8

Cut pie dough into the desired shape. Use a 3 - 4" cookie cutter or a knife and straight edge. Make a top and bottom for each pie or a large shape that can be folded in half to enclose the filling.

Step 9

Use a pastry brush to brush a thin layer of egg white over the bottom crust

Step 10

Spoon the chocolate filling onto the bottom crust about 1/8" thick, careful not to overfill. Leave 1/4" of the crust exposed around the entire edge.

Step 11

Gently place the top crust over the filling and use a fork or your fingers to seal the edges together. You will need to poke a few holes or cut a small shape out of the top crust to allow steam to escape during baking.

Step 12

After the hand pie is assembled, brush the tops with your choice of crust wash. I like 1 egg yolk beaten with a teaspoon of milk.

Step 13

Mix sugar and cinnamon together and sprinkle the tops of the hand pies.

Step 14

Refrigerate the assembled hand pies for 30 minutes before baking

Step 15

Preheat the oven to 375°F

Step 16

Bake the pies for approximately 20 minutes or until the desired level of golden brown is achieved.