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Chocolate Hand Pies

This recipe crafts delightful chocolate hand pies, featuring a rich, velvety chocolate custard filling encased in a flaky, golden pie crust. These individual pastries are finished with a delicate egg wash, crunchy toasted almonds, and a dusting of powdered sugar, making them a perfect sweet treat or dessert.
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Course lunch/dinner
Cuisine American
Servings 12 people
Calories 3341.7 kcal

Equipment

  • 1 Saucepan For preparing the chocolate custard filling
  • 2 Mixing Bowls For whisking ingredients and chilling custard
  • 1 Whisk Essential for smooth custard and tempering eggs
  • 1 Rolling Pin For rolling out pie crust dough
  • 1 Baking Sheet For baking the hand pies

Ingredients
  

Main

  • 1 recipe double pie crust
  • 3 1/4 cups milk
  • 1/2 cup plus 2 tsps sugar
  • 3 fine strips lemon zest
  • 7 egg yolks
  • 1 whole egg
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 tablespoon vanilla extract
  • 3 tablespoons unsalted butter divided
  • 1/2 cup cocoa powder unsweetened or Dutch process
  • 1 egg yolk
  • 1 teaspoon water
  • 1 teaspoon milk
  • 1/2 cup thinly sliced almonds lightly toasted
  • Powdered sugar

Instructions
 

  • Prepare the double pie crust according to your preferred recipe and ensure it is thoroughly chilled.
  • In a medium saucepan, heat 3 1/4 cups milk with the fine lemon zest until it just simmers; remove and discard the lemon zest.
  • In a separate bowl, whisk together 7 egg yolks, 1 whole egg, 1/2 cup plus 2 teaspoons of sugar, and 1/4 teaspoon salt until the mixture is light and creamy; gradually whisk in 1/2 cup all-purpose flour until well combined.
  • Slowly temper the egg mixture by gradually whisking about one cup of the hot milk into it, then pour the tempered egg mixture back into the saucepan with the remaining hot milk.
  • Cook over medium heat, stirring constantly with a whisk, until the custard thickens significantly and boils for one minute; remove from heat.
  • Stir in the vanilla extract, 1 tablespoon of butter, and the cocoa powder until completely smooth. Then, stir in the remaining 2 tablespoons of unsalted butter until melted.
  • Pour the chocolate custard into a clean bowl, cover its surface directly with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator until firm.
  • Preheat your oven to the temperature specified by your pie crust recipe. On a lightly floured surface, roll out the chilled pie crust dough and use a cookie cutter or knife to create desired hand pie shapes.
  • Spoon a portion of the chilled chocolate filling onto one half of each pie shape, leaving a clear border. Fold the other half of the dough over the filling, press the edges to seal, and then crimp with a fork.
  • Whisk 1 egg yolk with 1 teaspoon water and 1 teaspoon milk for an egg wash; brush over the top of each hand pie and sprinkle with lightly toasted, thinly sliced almonds. Bake until golden brown, then cool on a wire rack before dusting with powdered sugar.

Notes

For the chocolate filling, ensure proper tempering of the egg yolks by gradually whisking a small amount of hot milk into them before returning the mixture to the saucepan; this prevents curdling and ensures a smooth, silky custard. Sift your cocoa powder and flour together to avoid any lumps. The addition of lemon zest is subtle but crucial, as it provides a bright counterpoint to the richness of the chocolate, enhancing its depth. When assembling, work with cold pie dough to ensure a flaky crust, and avoid overfilling the pies to prevent leakage during baking. Thoroughly crimp the edges to create a secure seal. Allow the baked hand pies to cool completely on a wire rack before serving; this is vital for the custard to fully set.