heart pies

How to make delicious, warm, and gooey chocolate hand pies with chocolate pie dough and chocolate ganache filling!

Chocolate Hand Pies

(20 grams) unsweetened natural or dutch-process cocoa powder

sugar

salt

unsalted

(120 milliliters) cold milk

egg wash: 1 egg beaten with 1 Tablespoon (15 milliliters) milk or heavy cream

Tablespoons coarse sugar

bar (113 grams) semi-sweet chocolate, coarsely chopped*

(120 milliliters) heavy cream*

Tablespoons (31 grams) creamy peanut butter

(57 grams) semi-sweet chocolate, coarsely chopped*

optional: 1 Tablespoon (16 grams) peanut butter

Place the flour, cocoa powder, sugar, salt, and cubed butter into a large food processor. Pulse 15-20x until coarse crumbs form. Alternatively, you can use a large bowl and pastry cutter. Slowly drizzle in the cold milk or cream while pulsing (or stirring). After all the milk or cream is added, the dough should look slightly shaggy and be a little soft. If it&#8217;s too dry, add another Tablespoon of milk or cream. Try not to overwork the dough. Divide the dough in half and form each into 1 inch thick discs. Wrap each disc tightly in plastic wrap and refrigerate for 2 hours and up to 5 days.

On a floured work surface (you can &#8220;flour&#8221; with cocoa powder too!), carefully roll out each pie dough with a rolling pin. Cut into heart shapes (using a 3 inch heart cookie cutter). Re-roll any scraps. Refrigerate the hearts as you prepare the filling. (I make room and refrigerate them on 2 baking sheets.)

Make the filling

 Place chopped chocolate into a large bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently and slowly using a wooden spoon until the ganache is smooth. Stir in peanut butter, if using. Allow it to cool for 15 minutes. During this time, it will slowly thicken.

Remove the hearts from the refrigerator. Arrange on 2 large baking sheets if you haven&#8217;t done so already. Brush the edges of half of the hearts with egg wash. Add a spoonful of filling on top of half of the hearts. Top with another heart (lightly stretch the top heart slightly if needed to cover). Press down the top edges to seal, then use a fork to crimp the sides to completely seal. Brush the top of each hand pie with egg wash. Top with coarse sugar, if desired.

Bake the hand pies for 15-18 minutes, just until the edges are set. The tops of the hand pies may look a little soft. Allow to cool for 10 minutes before drizzling with chocolate and serving.

Chocolate drizzle

Melt the chopped chocolate and oil (and peanut butter, if using) together in the microwave in 20 second increments, stirring after each until completely melted. You can also melt in a double boiler if you have one. Drizzle over pies.

Cover and store leftover hand pies at room temperature for up to 2 days or in the refrigerator for up to 1 week.

I was very surprised by this dough! It was “stretchy” for lack of a better word. I was sure I did something wrong but followed through with all the directions as I haven’t been led astray by Sally before. It was amazing! The dough was perfectly flaky, and the ganache really sent that chocolate flavor through. If it was too dry, it may have been over baked.

i really liked this but as with others, found the pastry a little too dry.  definitely worth a bit of a tinker though.  it was delicious!

Top 1 heart pies recipes from across the web

The most viewed heart pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Hand Pies

Top 1 heart pies recipes from across the web

The most viewed heart pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Hand Pies

The most viewed heart pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine