Chocolate Fried Hand Pies pudding and wrapped in a tender buttermilk crust that shatters perfectly with every bite. I first made these on a rainy Saturday when Emma begged for something "fun and chocolatey," and now they're our go-to treat when we want something warm, handheld, and totally indulgent. The best part? You can fry them for that carnival-style crunch or bake them if you want a lighter version, and either way, they're ready to steal the show.
If you love Chocolate Fried Hand Pies pudding desserts, you'll also adore my Easy Strawberry Pretzel Salad recipe and Easy Lemon Curd Cookies recipe . They're perfect alongside a tall glass of cold milk or a cup of hot coffee, just like my Easy Chocolate Molasses Cookies recipe .
Why You'll Love This Chocolate Fried Hand Pies
Rich chocolate flavor. The homemade pudding filling is made with Dutch cocoa powder and real Chocolate Fried Hand Chocolate Fried Hand Pies , so every bite is velvety and deeply chocolatey.
Flaky, tender crust. The buttermilk dough is soft, easy to work with, and bakes or fries up beautifully golden.
Two cooking methods. Fry them for that classic carnival texture, or bake them for a lighter, less messy version.
Make-ahead friendly. The pudding can be made up to two days in advance, and the hand Chocolate Fried Hand Pies can be assembled and frozen before cooking.
Perfect for sharing. These mini Chocolate Fried Hand pies are handheld, portable, and always a hit at parties or potlucks.
Jump to:
Chocolate Fried Hand Pies Ingredients
Here's everything you need to make these sweet snack recipes from scratch.
See Recipe Card Below This Post For Ingredients Quantities
Chocolate Pudding Filling
- Dutch unsweetened cocoa powder: Gives the pudding a rich, deep Chocolate Fried Hand Pies flavor without any bitterness. Dutch-processed cocoa is smoother and darker than regular cocoa.
- Sugar: Sweetens the pudding and balances the cocoa's intensity.
- Cornstarch: Thickens the pudding as it cooks, creating that silky, spoonable texture.
- Salt: Enhances the Chocolate Fried Hand Pies flavor and keeps the sweetness from being one-note.
- Milk: Forms the creamy base of the pudding. Whole milk works best for richness.
- Half & half: Adds extra creaminess and body to the filling.
- Pure vanilla: Rounds out the Chocolate Fried Hand Pies flavor with a warm, sweet note.
- Butter: Stirred in at the end for a smooth, glossy finish.
- Chocolate chips: Melted into the hot pudding for an extra boost of chocolate. You can use semi-sweet or dark chocolate.
Buttermilk Crust
- Flour: All-purpose flour creates the structure for the dough and keeps it tender.
- Sugar: Just enough to add a hint of sweetness to the crust without making it cookie-like.
- Baking powder: Gives the dough a slight lift and keeps it from being too dense.
- Salt: Balances the flavors in the dough.
- Shortening: Cut into the dry ingredients to create a flaky, tender texture. Shortening makes the crust extra crisp when fried.
- Buttermilk: Adds tanginess and moisture, making the dough easy to roll and beautifully tender.
- Eggs: Help bind the dough together and add richness.
- Water: Added if the dough feels too stiff. It helps bring everything together into a smooth ball.
How TO Make Chocolate Fried Hand Pies
Chocolate Pudding Filling
Whisk the dry ingredients: In a medium saucepan, whisk together the cocoa powder, sugar, cornstarch, and salt until there are no lumps.
Add the liquids: Gradually pour in the milk and half & half, whisking constantly until the mixture is completely smooth.
Cook the pudding: Place the saucepan over medium heat and stir constantly with a whisk or wooden spoon. The pudding will start to thicken after a few minutes and will come to a gentle boil.
Boil briefly: Let the pudding boil for 1 minute, stirring the whole time, then remove it from the heat.
Stir in the finishing touches: Add the butter, vanilla, and Chocolate Fried Hand Pies chips, stirring until everything melts into a glossy, smooth pudding.
Chill the pudding: Pour the pudding into a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 2 to 3 hours until it's fully chilled and thick.
Buttermilk Pie Dough
Mix the dry ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt.
Cut in the shortening: Add the shortening and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs with some pea-sized pieces.
Add the wet ingredients: In a small bowl, beat the eggs with the buttermilk. Pour this into the flour mixture all at once and stir just until a dough ball forms. If the dough feels too stiff, add 1 more tablespoon of water.
Roll out the dough: On a lightly floured surface, roll the dough to about ⅛-inch thickness. Use cookie cutters or a glass to cut out circles or shapes for the hand pies.
Fill and seal: Place 2 to 3 tablespoons of the chilled Chocolate Fried Hand Pies pudding onto each bottom dough piece. Brush the edges with a little water, gently place the top dough piece over the filling, and press the edges together. Crimp with a fork to seal tightly.
Frying Method
Heat the oil: Pour oil into a deep fryer or large pot and heat it to 365°F. Use a thermometer to keep the temperature steady.
Fry the pies: Carefully lower a few hand pies into the hot oil, being careful not to crowd the pot. Fry for 1-½ minutes per side, or 3 to 3-½ minutes total, until they're golden brown and puffed.
Drain: Remove the pies with a slotted spoon and place them on paper towels to drain any excess oil.
Baking Method (Optional)
Prepare for baking: Preheat your oven to 425°F. Place the assembled hand pies on a baking sheet lined with parchment paper.
Brush with egg wash: Lightly brush the tops with beaten egg or milk for a golden finish.
Bake: Bake for 20 to 22 minutes until the pies are golden brown and the crust looks crisp around the edges.
Equipment For Chocolate Fried Hand Pies
- A medium saucepan for cooking the pudding on the stovetop.
- A whisk for keeping the pudding smooth and lump-free.
- Mixing bowls for preparing the dough and holding the pudding.
- A rolling pin to roll out the dough evenly.
- Cookie cutters or a round glass to cut the dough into shapes.
- A deep fryer or large pot for frying the hand pies to golden perfection.
- A baking sheet if you choose to bake them instead.
- A fork for crimping the edges and sealing the pies.
- Plastic wrap to cover the pudding while it chills.
Substitutions and Variations
Use store-bought dough. If you're short on time, refrigerated pie dough or biscuit dough works in a pinch. Just roll it out and cut your shapes.
Try different fillings. Swap the Chocolate Fried Hand Pies pudding for vanilla, lemon, or even a fruit filling like cherry or apple.
Make them mini. Use smaller cookie cutters for bite-sized mini fried pies that are perfect for parties.
Add a glaze. Drizzle cooled hand pies with a simple powdered sugar glaze or melted Chocolate Fried Hand Pies for extra sweetness.
Use milk chocolate. If you prefer a sweeter filling, use milk Chocolate Fried Hand Pies chips instead of semi-sweet.
Make them dairy-free. Use coconut milk or almond milk in the pudding and a dairy-free butter substitute.
Storage and Reheating Tips
Room temperature: Store fried or baked hand pies in an airtight container at room temperature for up to 2 days. They're best eaten fresh.
Refrigerator: Keep them in the fridge for up to 4 days. The crust may soften slightly, but they'll still taste delicious.
Freezer: Freeze unbaked, assembled hand pies on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 3 months. Fry or bake from frozen, adding a few extra minutes to the cooking time.
Reheating: Warm fried Chocolate Fried Hand Pies in a 350°F oven for 5 to 7 minutes to crisp them up again. Baked pies can be reheated the same way.
EXpert tips
Chill the pudding completely. If the filling is too warm, it'll ooze out during frying or baking. Make sure it's thick and cold before assembling.
Don't overfill. Two to three tablespoons is the sweet spot. Too much filling makes sealing difficult.
Seal tightly. Press the edges firmly and crimp with a fork to prevent leaks. A little water on the edges helps the dough stick.
Keep the oil hot. If the oil temperature drops, the pies will absorb too much oil and turn greasy. Fry in small batches and let the oil come back to 365°F between batches.
Work quickly. If the dough warms up too much, it becomes sticky. Keep it cool and roll it out on a lightly floured surface.
Use a thermometer. A candy or instant-read thermometer ensures your oil is at the right temperature for perfectly crispy pies.
FAQ
How do I prevent the chocolate pudding from spilling?
Make sure the pudding is fully chilled and thick before filling the pies. Don't overfill each pocket, and seal the edges tightly by pressing with a fork. A little water brushed on the edges helps the dough stick together. Emma learned this the hard way when her first pie oozed Chocolate Fried Hand Pies all over the counter!
Can I use store-bought pie dough?
Yes, refrigerated pie dough or even biscuit dough works well if you're in a hurry. Just roll it out thin, cut your shapes, and fill as usual. The flavor won't be quite as rich as homemade buttermilk crust, but it's a great shortcut.
How long can I store these hand pies?
Fried or baked hand pies keep at room temperature for up to 2 days in an airtight container. You can refrigerate them for up to 4 days, though the crust may soften a bit. For longer storage, freeze them unbaked and fry or bake from frozen when you're ready.
Can I make the chocolate pudding ahead of time?
Absolutely. The pudding can be made up to 2 days in advance and stored in the fridge with plastic wrap pressed onto the surface. This actually makes assembly easier because the filling will be nice and firm.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chocolate Fried Hand Pies
Chocolate Fried Hand Pies
Ingredients
Method
- Whisk together cocoa, sugar, cornstarch, and salt in a medium saucepan. prep
- Cook over medium heat, stirring constantly until mixture thickens and begins to boil. prep
- Stir in butter, vanilla, and chocolate chips until fully melted and smooth. mix
- Transfer pudding to a bowl and press plastic wrap directly onto the surface. Chill in refrigerator for 2-3 hours. prep
- Whisk eggs with buttermilk and pour into dry ingredients. Stir until a dough ball forms. mix
- If dough is too stiff, add up to 1 tablespoon water to reach proper consistency. prep
- Roll out dough to ⅛-inch thickness and cut desired shapes using cookie cutters. prep
- Place 2-3 tablespoons of chilled pudding onto each dough piece. Brush edges with water, then cover with a second dough piece and press edges, crimping with a fork. assemble
- Heat oil to 365°F. Fry pies for 1-½ minutes per side until golden brown. finish
- (Optional) Brush tops with beaten egg or milk and bake at 425°F for 20-22 minutes until golden brown. finish
Leave a Reply