Chocolate Heart Pies (Print Version)
# Ingredients:
→ Chocolate Pie Crust
01 -
2 1/4 cups regular flour (281g), gently scooped & leveled
02 -
1/4 cup plain cocoa powder (21g)
03 -
2 tablespoons white sugar (24g)
04 -
1 teaspoon salt
05 -
1 cup ice-cold unsalted butter (226g), diced
06 -
1/2 cup chilled milk or whipping cream (120ml)
→ Chocolate Mixture
07 -
4 ounces chopped semi-sweet chocolate (113g)
08 -
1/2 cup whipping cream (120ml)
09 -
2 tablespoons smooth peanut butter (31g, if desired)
→ Finishing Touch
10 -
2 ounces chopped semi-sweet chocolate (57g)
11 -
1 teaspoon cooking oil
12 -
1 tablespoon peanut butter (16g, if desired)
→ Putting Together
13 -
1 egg mixed with 1 tablespoon milk (for brushing)
14 -
2 tablespoons chunky sugar for sprinkling (if desired)
# Instructions:
01 -
Blend flour, cocoa, sugar, salt, and cold butter in food processor till crumbly. Slowly pour in cold milk until dough comes together. Split in half, wrap up, and cool for 2 hours.
02 -
Spread dough on floured area, slice into 3-inch hearts. Chill hearts while making filling.
03 -
Pour warmed cream on chocolate chunks, mix until melted. Stir in peanut butter if you want. Cool for 15 minutes till it thickens.
04 -
Coat edges of half the hearts with egg mixture. Drop filling on, cover with other hearts, and press edges with fork. Brush tops with egg mix and add sugar if you like.
05 -
Heat at 400°F for 15-18 minutes till edges firm up. Let sit 10 minutes.
06 -
Mix chocolate with oil for drizzling. Add peanut butter if wanted. Drip over cooled treats.
# Notes:
01 -
Super cold stuff makes the flakiest dough
02 -
Real chocolate bars melt better than chips for fillings and toppings
03 -
You can make the dough up to 5 days early