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My Chocolate Hand Pies are filled with a creamy, velvety-smooth chocolate filling, stuffed between a layer of fluffy and tender homemade pie crust, and topped with a chocolate glaze.
Here are some more chocolate recipes: Chocolate Beignets, Chocolate Cinnamon Rolls, Chocolate Espresso Cake, Chocolate Sour Cream Pound Cakes, Chocolate Whiskey Cake, Chocolate Pralines, and Triple Chocolate Brownies.
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What is a Hand Pie?
A hand pie is a small, individually sized pie that's folded and sealed so it can be eaten without utensils. Think of it as a portable version of a traditional pie—easy to hold, easy to carry, and far less messy. Hand pies can be made with pie dough, puff pastry, or even biscuit dough, then filled with sweet or savory ingredients.
A hand pie variation is perfect for busy mornings, making it a great grab-and-go snack or dessert. They also make a fun addition to lunch boxes, offering the same comforting flavors of a full pie in a neat, handheld package.
Below, I have a link to the rest of my hand pies, which have a wide range, from sweet potato to strawberry hand pies. However, one recipe I do not have is for chocolate hand pies, which is the reason why I created this recipe.
Now, if you are a fellow chocolate lover like myself, you know that it's unacceptable not to have chocolate everywhere you look. So, I adapted my chocolate pudding recipe from my chocolate banana pudding recipe, modifying it slightly to make it thicker, which allowed it to stay inside the hand pies as they fried to a lovely golden brown.
So for my pie crust recipe, I used my great-grandfather's recipe. This recipe uses self-rising flour to give the pie crust a texture that's closer to a biscuit than a traditional flaky pie crust. It makes sense because sometimes that flaky crust does not hold up to the high heat required for frying and can create a mess.
Don't worry, I'll provide a tip to make them into baked hand pies.
Then, my chocolate filling consists of the classic pudding ingredients: milk, sugar, egg yolks, cornstarch, and chocolate. The result was a silky smooth and thick filling that could be eaten spoonful by spoonful if you had leftovers.
Let's jump into making these heavenly chocolate hand pies!
Chocolate Hand Pies Key Ingredients
Here are the ingredients for some finger-licking, easy chocolate hand pies.
Self Rising Flour
Self-rising flour is a smart shortcut because it already contains the leavening agent and salt, eliminating the need for separate additions of these ingredients. It creates a dough that's closer to a tender biscuit than a traditional pie crust, which makes it perfect for hand pies—soft yet sturdy enough to hold the filling.
Semi-Sweet Chocolate
I chose semi-sweet chocolate for the filling to balance sweetness with rich cocoa flavor. It's a little less intense than dark chocolate, which lets the butterscotch-like notes of the other ingredients come through.
Natural Cocoa Powder
Unsweetened cocoa powder is best reserved for the icing, where it adds deep chocolate flavor without overwhelming the filling. It keeps the icing balanced, smooth, and complementary to the pie.
Shortening
Shortening is the secret to a flaky, layered crust. I recommend choosing a non-hydrogenated version for better quality and a cleaner ingredient list. Spending a little extra here pays off in both flavor and health, making your crust lighter and more enjoyable to eat.
Cornstarch
Cornstarch keeps the filling from turning runny without sacrificing that gooey, pudding-like texture you want inside a chocolate hand pie. It's the key to ensuring the filling sets just right while still being luscious.
Milk
This recipe utilizes three types of milk to achieve depth of flavor: half-and-half and heavy cream for the pudding filling, and evaporated milk for both the crust and the icing. Each adds richness that you can't achieve with whole milk or non-dairy alternatives.
Egg Yolks
Egg yolks are essential for creating a pudding filling that's smooth, silky, and indulgent. They bring richness while helping the custard set to the perfect consistency.
Unsalted Butter
Unsalted butter gives both the chocolate filling and the icing a glossy, gourmet finish. It enriches the flavor while adding that bakery-style shine.
How to Make Chocolate Hand Pies
These chocolate hand pies are a treat to make, so be sure to set aside enough time to prepare them. You'll want people to taste the love!
Pie Dough
Mix flour and shortening with a fork or pastry cutter in a large bowl until the mixture resembles a crumbly texture. Add the evaporated milk and mix until a dough forms.
Knead the dough 20 times on a lightly floured surface until it forms a smooth ball. Shape into a disc and refrigerate for 30 minutes.
Homemade Chocolate Filling
While the crust chills, in a medium saucepan over medium heat, add half-and-half, ¼ cup heavy cream, and cold butter; bring to a simmer until warm to the touch. While the milk is heating up. In a medium bowl, combine egg yolks, granulated sugar, and salt until smooth.
Once the half-and-half is warm, pour half of the mixture into the egg mixture and whisk until smooth. Then, pour the mixture back into the pot. In the same bowl, combine the remaining heavy cream and cornstarch. Whisk in the cornstarch mixture until thick and smooth.
Remove from heat and stir in the chopped chocolate and vanilla until the chocolate is melted and the pudding is shiny. For a smoother filling, press through a strainer to remove any lumps.
Fill a large bowl halfway with ice water (more ice than water). Set the pot inside the bowl and let it sit for 10 minutes, stirring occasionally. The ice bath will save 2 hours of cooling time.
Chocolate Icing & Assemble Hand Pies
While everything is chilling, sift powdered sugar and cocoa powder over a medium bowl. Add milk, salt, and melted butter, then mix with a hand mixer on low for 10 seconds, followed by 30 seconds on medium speed until smooth and pourable.
Take the dough out 10 minutes before rolling it out on a lightly floured surface. If the dough begins to crumble, knead it a few more times, then roll it out again. Use a 4 ½-inch biscuit or cookie cutter to cut out the pie crusts.
Roll each crust out to a diameter of 1 inch. If you only have a 2 ½ inch biscuit cutter, roll it out to be 2 inches in diameter. It needs to be large enough for the filling. Spread 2 tablespoons of chocolate filling in each pie circle.
Pull and fold the dough over (dip your finger in water and rub it on the outer edge for sealing insurance), seal the edges, crimp with a fork, and set it on a parchment-lined baking sheet. They should be in a half-moon shape. Repeat with the remaining pies.
Fill a large pot or skillet with peanut oil to a depth of ⅓. Heat the oil to 325°F and fry 3-4 pies at a time for 45 seconds per side in the hot oil, until golden brown.
Drain on a wire rack over a baking sheet with parchment paper. Allow pies to cool for a few minutes. Serve hand pies warm with a scoop of vanilla ice cream or whipped cream and enjoy immediately.
Storage
Before cooking, you can freeze the pies by placing them on a parchment-lined baking sheet and then storing them in the freezer. Once the pies have frozen, transfer them to a storage bag or an airtight container and store for up to 1 month. Thaw 24 hours before cooking.
Chocolate hand pies are best eaten the same day, but you can store leftover hand pies in an airtight container on the counter for up to 3 days or in the fridge for up to 7 days. Individually wrapping them in plastic wrap will also extend their shelf life.
After the pies have cooled, store them in an airtight container or a freezer bag for up to 3 months. Be sure to thaw them for at least 24 hours before using.
To reheat pies in the microwave for 10-15 seconds until warm. If they're not iced, reheat them in a 400°F(204°C) oven for 6-8 minutes or in the air fryer for 3 minutes.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes from making these delicious chocolate hand pies.
- For a rich chocolate pie crust, combine 2 ½ cups of self-rising flour, ½ cup of cocoa powder, and ½ cup of non-hydrogenated shortening in a large bowl. Cut the mixture together with a fork or pastry cutter until crumbly. Stir in 1 cup evaporated milk until a dough forms, then knead it about 20 times on a lightly floured surface until smooth. Shape into a disc, wrap it, and chill for 30 minutes before rolling it out.
- You can bake the chocolate hand pies in a preheated oven at 425°F for 20 minutes. Place on a parchment paper-lined baking sheet and brush with an egg wash to achieve a golden brown color.
- To make a chocolate drizzle, you'll need a 4-oz. semi-sweet chocolate bar, broken into ½ oz. pieces; place ⅔ of the chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, and then cook for an additional 30 seconds. Add the remaining chocolate and stir until smooth. Use a fork or spoon to drizzle chocolate over pies and allow it to harden.
- Feel free to use chocolate chips instead of a chocolate bar, if you do use a scale for an accurately weighed amount.
- No wire rack? No problem. Let the pies cool on a baking sheet lined with paper towels, allowing any excess oil to drain away.
- For a lighter twist, replace shortening with coconut oil—it keeps the crust tender while adding a subtle sweetness.
- Out of self-rising flour? Make your own by mixing 1 cup of all-purpose (or gluten-free) flour with 1 ½ teaspoons of baking powder and ½ teaspoon of salt.
- Store-bought pie crust is a convenient shortcut, but it won't deliver quite the same flavor or flakiness as a homemade one. Keep in mind that some brands may include lard, so always check the label if you avoid pork products.
- Don't have a skillet? You can fry hand pies in a Dutch oven or even a deep fryer if you prefer.
- If evaporated milk isn't in your pantry, regular milk will work just fine for this recipe.
- Peanut oil is my top choice for frying due to its high smoke point and clean flavor; however, canola or vegetable oil can also be good alternatives.
- No rolling pin? Use a wine bottle, tall glass, or even a sturdy jar to roll out your dough in a pinch.
- Feel free swap out the granulated sugar for light brown sugar.
- You can make the pie dough in a food processor to move faster.
FAQs
Here are readers most common questions about making chocolate hand pies at home
How do I get my chocolate hand pie to set?
For chocolate hand pies to set properly, make sure the filling has time to cool slightly before sealing it in the pastry. This prevents excess steam from making the crust soggy. Once baked, let the hand pies rest for at least 10–15 minutes so the chocolate filling firms up inside. If you're using a ganache-style filling, chilling the pies briefly in the fridge will also help them set without losing flakiness.
What's the difference between hand pies and empanadas?
Hand pies and empanadas are very similar—they're both small, sealed pastries with a filling. The primary difference lies in tradition and the type of dough. Hand pies are typically made with pie dough or puff pastry and can be either sweet or savory, while empanadas often use a more bread-like dough and are usually savory, filled with meats, cheese, or vegetables.
Why is it called a hand pie?
They're called hand pies because they're designed to be eaten right out of your hand—no forks or plates required. Unlike traditional pies that are baked in a dish and sliced, hand pies are individually portioned, sealed, and portable, making them the ultimate grab-and-go treat.
What is another name for a hand pie?
Hand pies are known by many names, depending on the culture. They can also be referred to as turnovers, pasties, or pocket pies. Each version shares the same idea: a portable, sealed pastry that can be eaten without the need for utensils.
How do you keep hand pies from getting soggy?
The key is managing moisture. Always cool the filling slightly before adding it to the pastry so it doesn't release steam. Brush the inside of the pastry with a thin layer of egg wash or melted chocolate to create a barrier against moisture. And don't forget to vent the tops of your chocolate hand pies with small slits to let excess steam escape while baking.
More Hand Pie Recipes
If you want to try some more fun flavors with your hand pies, give these a try.
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Get all ingredients for the pie dough, chocolate filling, and icing on the counter.
Step 2: Measure out all the ingredients into individual bowls.
Step 3: Start following the recipe and get ready for the best chocolate pie you've ever tasted!
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📖 Recipe
Chocolate Hand Pies
Ingredients
Pie Crust:
- 3 cups self-rising flour
- ½ cup non-hydrogenated shortening
- 1 cup evaporated milk
- 4 cups peanut oil for frying
Chocolate Filling:
- 2 cups half and half
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- ¾ cup cornstarch
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 4 large egg yolks
- 2 4 oz. semi-chocolate bar, broke into ½ oz. pieces
- 2 teaspoons vanilla extract
Chocolate Icing:
- 1 ¼ cups powder sugar
- ¼ cup cocoa powder
- ¼ cup evaporated milk
- ⅛ teaspoon kosher salt
- 1 tablespoon melted unsalted butter
Instructions
Pie Dough
- Mix flour and shortening with a fork or pastry cutter in a large bowl until the mixture resembles a crumbly texture. Add the evaporated milk and mix until a dough forms. Knead the dough 20 times on a lightly floured surface until it forms a smooth ball. Shape into a disc and refrigerate for 30 minutes.
Homemade Chocolate Filling
- While the crust chills, in a medium saucepan over medium heat, add half-and-half, ¼ cup heavy cream, and cold butter; bring to a simmer until warm to the touch. While the milk is heating up. In a medium bowl, combine egg yolks, granulated sugar, and salt until smooth.
- Once the half-and-half is warm, pour half of the mixture into the egg mixture and whisk until smooth. Then, pour the mixture back into the pot. In the same bowl, combine the remaining heavy cream and cornstarch. Whisk in the cornstarch mixture until thick and smooth.
- Remove from heat and stir in the chopped chocolate and vanilla until the chocolate is melted and the pudding is shiny. For a smoother filling, press through a strainer to remove any lumps.
- Fill a large bowl halfway with ice water (more ice than water). Set the pot inside the bowl and let it sit for 10 minutes, stirring occasionally. The ice bath will save 2 hours of cooling time.
Chocolate Icing
- While everything is chilling, sift powdered sugar and cocoa powder over a medium bowl. Add milk, salt, and melted butter, then mix with a hand mixer on low for 10 seconds, followed by 30 seconds on medium speed until smooth and pourable.
Assemble Hand Pies
- Take the dough out 10 minutes before rolling it out on a lightly floured surface. If the dough begins to crumble, knead it a few more times, then roll it out again. Use a 4 ½-inch biscuit or cookie cutter to cut out the pie crusts.
- Gather dough scraps and repeat. Keep pie cutouts on a floured or parchment-lined baking sheet.
- Roll each crust out to a diameter of 1 inch. If you only have a 2 ½ inch biscuit cutter, roll it out to be 2 inches in diameter. It needs to be large enough for the filling.
- Spread 2 tablespoons of chocolate filling in each pie circle. Pull and fold the dough over (dip your finger in water and rub it on the outer edge for sealing insurance), seal the edges, crimp with a fork, and set it on a parchment-lined baking sheet. They should be in a half-moon shape. Repeat with the remaining pies.
- Fill a large pot or skillet with peanut oil to a depth of ⅓. Heat the oil to 325°F and fry 3-4 pies at a time for 45 seconds per side in the hot oil, until golden brown.
- Drain on a wire rack over a baking sheet with parchment paper. Allow pies to cool for a few minutes.
- Serve hand pies warm with a scoop of vanilla ice cream or whipped cream and enjoy immediately.
Notes
- For a rich chocolate pie crust, combine 2 ½ cups of self-rising flour, ½ cup of cocoa powder, and ½ cup of non-hydrogenated shortening in a large bowl. Cut the mixture together with a fork or pastry cutter until crumbly. Stir in 1 cup evaporated milk until a dough forms, then knead it about 20 times on a lightly floured surface until smooth. Shape into a disc, wrap it, and chill for 30 minutes before rolling it out.
- You can bake the chocolate hand pies in a preheated oven at 425°F for 20 minutes. Place on a parchment paper-lined baking sheet and brush with an egg wash to achieve a golden brown color.
- To make a chocolate drizzle, you'll need a 4-oz. semi-sweet chocolate bar, broken into ½ oz. pieces;place ⅔ of the chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, and then cook for an additional 30 seconds. Add the remaining chocolate and stir until smooth. Use a fork or spoon to drizzle chocolate over pies and allow it to harden.
- Feel free to use chocolate chips instead of a chocolate bar, if you do use a scale for an accurately weighed amount.
- No wire rack? No problem. Let the pies cool on a baking sheet lined with paper towels, allowing any excess oil to drain away.
- For a lighter twist, replace shortening with coconut oil—it keeps the crust tender while adding a subtle sweetness.
- Out of self-rising flour? Make your own by mixing 1 cup of all-purpose (or gluten-free) flour with 1 ½ teaspoons of baking powder and ½ teaspoon of salt.
- Store-bought pie crust is a convenient shortcut, but it won't deliver quite the same flavor or flakiness as a homemade one. Keep in mind that some brands may include lard, so always check the label if you avoid pork products.
- Don't have a skillet? You can fry hand pies in a Dutch oven or even a deep fryer if you prefer.
- If evaporated milk isn't in your pantry, regular milk will work just fine for this recipe.
- Peanut oil is my top choice for frying due to its high smoke point and clean flavor; however, canola or vegetable oil can also be good alternatives.
- No rolling pin? Use a wine bottle, tall glass, or even a sturdy jar to roll out your dough in a pinch.
- Feel free swap out the granulated sugar for light brown sugar.
- You can make the pie dough in a food processor to move faster.
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