Chocolate Hand Pies Recipe

Chocolate Hand Pies Recipe

How To Make Chocolate Hand Pies

Sink your teeth into these decadent chocolate hand pies, made with a flaky chocolate pie crust and filled with smooth peanut ganache, for the sweetest treat!

Preparation: 2 hours 45 minutes
Cooking: 18 minutes
Total: 3 hours 3 minutes



  • cupsall-purpose flour,spooned and leveled
  • ¼cupunsweetened natural cocoa powder,or dutch-process cocoa powder
  • 2tbspgranulated sugar
  • 1tspsalt
  • 1cupunsalted butter,very cold, cubed
  • ½cupmilk,cold, or heavy cream, plus more as needed
  • 1egg,beaten with 1 tbsp milk or heavy cream
  • 2tbspcoarse sugar,for topping, optional

For Filling:

  • 4ozsemi-sweet chocolate bar,coarsely chopped
  • ½cupheavy cream
  • 2tbspcreamy peanut butter,optional

For Topping:

  • 2ozsemi-sweet chocolate,coarsely chopped
  • 1tspcanola oil,or vegetable oil
  • 1tbsppeanut butter,optional


  1. Place the flour, cocoa powder, sugar, salt, and cubed butter into a large food processor.

  2. Pulse 15 to 20 times until coarse crumbs form. Alternatively, use a large bowl and pastry cutter, to cut the butter into the dry mix.

  3. Slowly drizzle in the cold milk or cream while pulsing. After all the milk or cream is added, the dough should look slightly shaggy and be a little soft. If it’s too dry, add another tablespoon of milk or cream. Try not to overwork the dough.

  4. Divide the dough in half and form each into 1-inch thick discs.

  5. Wrap each disc tightly in plastic wrap and refrigerate for 2 hours and up to 5 days.

  6. On a floured work surface, carefully roll out each pie dough with a rolling pin. Cut the dough into heart shapes. Re-roll any scraps.

  7. Refrigerate the hearts.


  1. Place the chopped chocolate into a large bowl.

  2. 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.

  3. Stir gently using a wooden spoon until the ganache is smooth. Stir in the peanut butter.

  4. Allow it to cool for 15 minutes. During this time, it will slowly thicken.

  5. Preheat the oven to 400 degrees F.

  6. Remove the hearts from the refrigerator. Arrange on 2 large baking sheets, then brush the edges of half of the hearts with egg wash.

  7. Add a spoonful of filling on top of half of the hearts. Top with another heart, lightly stretching 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.

  8. Brush the top of each hand pie with egg wash. Top with coarse sugar, if desired.

  9. Bake the hand pies for 15 to 18 minutes, just until the edges are set. Allow to cool for 10 minutes.

Chocolate Drizzle:

  1. Melt the chopped chocolate, oil, and peanut butter together in the microwave in 20-second increments, stirring after each until completely melted.

  2. Drizzle the chocolate over the hand pies, serve, and enjoy!

Recipe Notes

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


  • Calories: 327.40kcal
  • Fat: 23.01g
  • Saturated Fat: 13.23g
  • Trans Fat: 0.54g
  • Monounsaturated Fat: 6.89g
  • Polyunsaturated Fat: 1.41g
  • Carbohydrates: 29.01g
  • Fiber: 2.00g
  • Sugar: 11.33g
  • Protein: 4.62g
  • Cholesterol: 58.80mg
  • Sodium: 180.45mg
  • Calcium: 31.67mg
  • Potassium: 134.49mg
  • Iron: 1.65mg
  • Vitamin A: 154.76µg
  • Vitamin C: 0.05mg
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