Chocolate fried pies bring together the rich, gooey goodness of melted chocolate with a crispy golden crust that’s simply irresistible. This classic Southern treat has been a beloved comfort food for generations, offering a perfect balance of crunchy and creamy in every bite. Whether you’re craving a quick dessert or a special indulgence, these pies deliver on flavor and texture.
Ingredients
To craft the perfect Chocolate Fried Pie, we need to gather a few essential ingredients that deliver both a flaky crust and a luscious, rich chocolate filling. Below are the categorized components for each part of this indulgent treat.
For the Pie Crust
We recommend using ingredients that create a tender yet sturdy crust capable of holding the warm chocolate filling without becoming soggy.
- 2 ½ cups all-purpose flour, sifted
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ½ cup ice water (add gradually)
- 1 large egg (for egg wash, optional)
For the Chocolate Filling
The filling is the soul of our Chocolate Fried Pie. We use quality chocolate and complementary ingredients that ensure a smooth and creamy texture.
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup heavy cream
- 2 tbsp unsalted butter
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
For Frying and Coating
Frying the pies to a golden brown requires the right oil and finishing touches to add a sweet, crunchy coating.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Vegetable oil | For frying | Neutral-flavored oil with high smoke point |
| ½ cup granulated sugar | For coating | Adds sweetness and crunch after frying |
Equipment Needed
To make a perfect Chocolate Fried Pie, we need to prepare the right tools that ensure every step is smooth and the final result is exceptional. Here is the essential equipment list along with their purpose:
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine dry and wet ingredients for dough and filling |
| Measuring Cups & Spoons | Accurate measurement of all ingredients |
| Rolling Pin | Roll out the pie crust evenly to desired thickness |
| Pastry Cutter or Knife | Cut and shape pie dough into circles or squares |
| Deep Fryer or Large Heavy-Bottomed Pot | To fry the pies in hot vegetable oil for that crispy texture |
| Candy or Deep-Fry Thermometer | Monitor oil temperature precisely (ideal 350°F/175°C) |
| Slotted Spoon or Spider Strainer | Remove fried pies safely and let excess oil drip |
| Wire Rack with Baking Sheet | Cool the pies and keep them crisp post-frying |
| Pastry Brush | Apply egg wash to the crust for golden color (optional) |
| Small Saucepan | Prepare the chocolate filling gently and evenly |
We recommend using a heavy-bottomed pot for frying as it distributes heat evenly, preventing hot spots which can burn the crust or undercook the filling.
For temperature control, a deep-fry thermometer is indispensable. Maintaining the oil at the perfect temperature of around 350°F (175°C) ensures the crust crisps beautifully while the filling melts inside.
Finally, having a wire rack set over a baking sheet allows the fried pies to cool while staying crunchy — avoiding sogginess that occurs when placed on a flat surface.
By gathering these tools upfront, we set ourselves up for success, turning this classic Southern dessert into a crispy, creamy delight with every bite.
Prep Work
Before we dive into assembling our Chocolate Fried Pie, proper prep work is essential to ensure both the crust and filling come together perfectly. Let’s start by preparing the pie dough and then move on to crafting the rich chocolate filling.
Preparing the Pie Dough
To create a flaky and golden crust, we follow a precise method:
- Chill the butter: Cut the unsalted butter into small cubes and chill it in the refrigerator for at least 30 minutes. Cold butter is crucial for a tender, flaky dough.
- Mix dry ingredients: In a large mixing bowl combine all-purpose flour, sugar, and salt.
- Cut in the butter: Using a pastry cutter or two knives, work the cold butter cubes into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add ice water gradually: Slowly add ice water tablespoon by tablespoon while stirring gently. Stop adding water once the dough just holds together when pinched.
- Shape and chill the dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up again.
- Roll out the dough: On a lightly floured surface, roll the dough to about 1/8 inch thick for an even crust that fries evenly.
Tip: Keep the dough cold throughout the process to avoid a tough crust.
Making the Chocolate Filling
The chocolate filling is the heart of our pie, blending smooth creaminess with rich chocolate flavor:
| Ingredient | Amount | Preparation |
|---|---|---|
| Semisweet chocolate | 6 ounces | Chop into small pieces |
| Heavy cream | 1/2 cup | Warmed |
| Unsalted butter | 2 tablespoons | Room temperature |
| Granulated sugar | 2 tablespoons | |
| Vanilla extract | 1 teaspoon | |
| Salt | Pinch |
- Melt chocolate: Heat the heavy cream in a small saucepan until it just begins to simmer.
- Combine ingredients: Place chopped chocolate, butter, sugar, and salt in a heatproof bowl.
- Pour hot cream over chocolate: Let sit for 2 minutes without stirring, allowing the chocolate to soften.
- Stir to combine: Use a whisk or spatula to mix until smooth and glossy.
- Add vanilla extract: Stir in for optimum flavor depth.
- Cool filling: Allow the mixture to cool at room temperature until thick enough to hold its shape but still pliable for filling the dough.
Pro Tip: Chill the filling briefly in the refrigerator if needed to achieve the perfect consistency for easy filling and sealing.
By completing these prep steps meticulously, we ensure our Chocolate Fried Pie delivers the perfect marriage of a crisp golden crust and indulgent creamy chocolate center.
Directions
Follow these step-by-step instructions to bring our Chocolate Fried Pie to life. Each stage from assembling to frying to coating creates the perfect harmony of textures and flavors.
Assembling the Chocolate Fried Pies
- Prepare the dough by rolling it out on a lightly floured surface to about 1/8 inch thickness. Use a 4 to 5-inch round cutter to cut circles from the dough.
- Spoon the chocolate filling into the center of each dough circle. Use about 2 tablespoons per pie to avoid overfilling.
- Moisten the dough edges gently with water to help seal.
- Fold the dough in half over the filling, forming a half-moon shape.
- Press the edges firmly with a fork to seal and ensure no filling escapes while frying.
- Place the assembled pies on a parchment-lined tray and chill in the refrigerator for at least 20 minutes. This helps the crust hold its shape during frying.
Frying the Pies
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to maintain a stable temperature of 350°F (175°C). Use a candy or deep-fry thermometer for accuracy.
- Gently lower 2-3 pies at a time into the hot oil to avoid crowding.
- Fry for 3 to 4 minutes, flipping once midway to achieve an even golden color and crisp texture.
- Use a slotted spoon or spider strainer to remove pies and drain excess oil.
- Transfer pies to a wire rack set over a baking sheet to cool slightly while keeping crispiness intact.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Oil heat | 350°F (175°C) | – | Use thermometer for accuracy |
| Fry first side | – | ~2 minutes | Flip when golden brown |
| Fry second side | – | ~2 minutes | Even, golden crisp finish |
Coating and Serving
- While still warm, roll each fried pie in granulated sugar to coat evenly. The sugar adds extra sweetness and crunch.
- Place the coated pies on a wire rack to cool slightly—serve warm to enjoy the melted chocolate center juxtaposed with the crispy crust.
- Optionally, dust with powdered sugar or serve with a scoop of vanilla ice cream for indulgence.
Tips for Perfect Chocolate Fried Pies
To achieve the ultimate Chocolate Fried Pies that deliver a crisp golden crust and a luscious chocolate center, follow these key tips carefully:
1. Maintain Proper Oil Temperature
Keep the frying oil at a stable temperature of 350°F (175°C). Use a deep-fry or candy thermometer to monitor it continuously.
- Too low a temperature will cause the pies to absorb excess oil and become greasy.
- Too high a temperature risks burning the crust before the filling heats through.
| Oil Temperature | Effect on Fried Pies |
|---|---|
| Below 320°F | Greasy and soggy crust |
| 350°F | Perfect golden crispness |
| Above 375°F | Burns crust, undercooks filling |
2. Chill the Dough and Assembled Pies
Chilling is our secret weapon for flaky crust and easy handling:
- Thoroughly chill the dough before rolling out to prevent sticking and ensure a tender texture.
- Once filled and sealed, refrigerate the pies for at least 30 minutes to allow the dough to firm up and prevent filling leakage during frying.
3. Seal Edges Securely
Proper sealing keeps the chocolate filling intact and prevents oil from entering the pies. Use:
- A gentle brush of water or beaten egg along the edges before pressing them together.
- A fork to crimp the edges tightly, creating a firm seal and decorative finish.
4. Use Quality Chocolate Filling
The filling is the heart of our Chocolate Fried Pies. For the best results:
- Choose semisweet chocolate with at least 60% cocoa for balanced sweetness and depth.
- Ensure the filling mixture is smooth and slightly cooled before assembly to avoid dough sogginess.
5. Fry in Batches Without Crowding
Overcrowding lowers oil temperature and causes uneven frying. Fry:
- 2 to 3 pies at a time depending on pot size.
- Remove pies with a slotted spoon or spider strainer and drain on a wire rack lined with paper towels for crispness.
6. Roll in Granulated Sugar While Warm
Immediately after frying, roll the pies in granulated sugar to add a delightful crunch and subtle sweetness that complements the rich chocolate inside. This also enhances the visual appeal with a sparkling finish.
Bonus Tip: Serve Fresh and Warm
The best experience is just after frying when:
- The crust is at its crispiest.
- The chocolate filling is warm and melty, creating an indulgent, comforting bite.
“A perfectly fried pie requires patience and precision — controlling temperature, chilling dough, and proper sealing make all the difference.”
The table below summarizes the critical elements for frying success:
| Step | Key Detail | Why It Matters |
|---|---|---|
| Oil Temperature | Maintain 350°F (175°C) | Ensures golden crisp crust |
| Dough Chilling | Chill before rolling and assembly | Avoids stickiness and filling leaks |
| Edge Sealing | Brush edges with egg or water | Prevents filling escape |
| Batch Frying | Fry 2-3 pies at once | Keeps oil temperature stable |
| Sugar Coating | Roll pies warm in granulated sugar | Adds crunch and sweetness |
By following these precise steps and tips, our Chocolate Fried Pies will consistently boast that irresistible combination of crunchy exterior and creamy chocolate center every time.
Variations and Substitutions
Exploring variations and substitutions allows us to customize the Chocolate Fried Pie Recipe to suit different tastes and dietary needs without compromising the rich flavor and texture we love. Here are some practical and delicious options to consider:
Chocolate Variations
- Use dark chocolate instead of semisweet for a more intense, slightly bitter flavor.
- Substitute with milk chocolate to create a sweeter, creamier filling.
- Try white chocolate along with a touch of raspberry jam inside for a fruity twist.
- Add chopped nuts (pecans or walnuts) inside the chocolate filling to add crunch and depth.
Crust Modifications
- Replace the all-purpose flour with gluten-free flour blend to make the crust gluten-free. Ensure the mix includes xanthan gum for elasticity.
- Use coconut oil instead of unsalted butter in the crust for a dairy-free and subtly tropical flavor.
- Add cinnamon or cocoa powder to the crust dough for added aroma and complexity.
Filling Adjustments
- For a richer, creamier texture, increase heavy cream by 1-2 tablespoons.
- Replace butter with coconut butter or vegan butter to accommodate dairy allergies.
- Sweeten the filling with maple syrup or honey instead of granulated sugar for a natural sweetener option.
Frying Oil Alternatives
- Substitute vegetable oil with canola oil or peanut oil, both of which hold steady at frying temperatures and provide a neutral flavor.
Sugar Coating Options
- Mix granulated sugar with a pinch of cinnamon for a warm fragrant crust.
- Use powdered sugar dusting instead of sugar coating for a delicate finish after frying.
| Ingredient/Element | Standard | Substitution Option | Notes |
|---|---|---|---|
| Chocolate | Semisweet | Dark, Milk, White | Adjust sugar if using sweeter chocolate |
| Flour | All-purpose | Gluten-free blend | Include xanthan gum if not pre-mixed |
| Butter | Unsalted | Coconut or vegan butter | Alters flavor and dairy content |
| Oil for frying | Vegetable | Canola, Peanut | For higher smoke point alternatives |
| Sugar coating | Granulated | Granulated + cinnamon, Powdered sugar | Adds different flavor or texture |
“Experimenting with these substitutions empowers us to keep the essence of chocolate fried pies alive while accommodating personal preferences and dietary restrictions.“
By implementing these variations thoughtfully we maintain the perfect balance of crisp golden crust and decadent chocolate filling that defines our beloved Chocolate Fried Pie Recipe.
Storage and Make-Ahead Instructions
Proper storage and prepping ahead ensure our chocolate fried pies stay fresh and delicious every time we enjoy them. Follow these guidelines to maintain the perfect balance of a crispy crust and creamy chocolate filling.
Storing Chocolate Fried Pies
- Allow the fried pies to cool completely on a wire rack to prevent sogginess.
- Place them in an airtight container. If stacking, layer parchment paper between pies to keep the crust intact.
- Store at room temperature for up to 2 days to preserve optimal texture.
- For longer storage, refrigerate for up to 5 days. Note refrigeration may soften the crust slightly.
| Storage Method | Duration | Texture Impact | Storage Tips |
|---|---|---|---|
| Room Temperature | Up to 2 days | Crispiest crust | Airtight container, single layer or parchment layers |
| Refrigerator | Up to 5 days | Slightly softer crust | Airtight container, re-crisp before serving |
| Freezer (see below) | Up to 1 month | Best reheated | Freeze wrapped individually, reheat in oven |
Freezing for Make-Ahead Convenience
- Freeze pies before or after frying depending on your preference.
- To freeze unfried pies:
- Assemble pies, seal edges tightly.
- Place on a baking sheet lined with parchment.
- Freeze until solid, then wrap individually in plastic wrap followed by foil.
- To freeze fried pies:
- Cool completely.
- Wrap individually and freeze on a baking sheet before storing in airtight bag or container.
Tip: Label and date each package for easy rotation.
Reheating Frozen or Refrigerated Pies
- Preheat oven to 350°F (175°C).
- Place pies on a wire rack set over a baking sheet.
- Heat for 10 to 15 minutes until warmed through and crust becomes crisp again.
- Avoid microwaving to prevent loss of crispiness.
“Reheating in the oven restores the flaky, crunchy texture essential to the authentic chocolate fried pie experience.”
Make-Ahead Assembly Tips
- Assemble pies up to 24 hours before frying.
- Store assembled pies in the refrigerator on a parchment-lined baking sheet covered loosely with plastic wrap.
- Chilled pies fry more evenly and retain their shape better.
By following these storage and make-ahead instructions, we guarantee that each bite of our chocolate fried pie delivers that irresistible combination of crispy golden crust and rich, molten chocolate filling anytime we crave.
Conclusion
Chocolate fried pies bring together the best of texture and flavor, making them a standout treat for any occasion. With the right ingredients and techniques, we can create a dessert that’s both crispy and decadently chocolatey.
Whether we’re making them for a quick indulgence or a special gathering, these pies never fail to impress. By experimenting with variations and following storage tips, we ensure every bite stays as delightful as the first. Let’s keep perfecting this Southern classic and enjoy every moment of the process.
Frequently Asked Questions
What is a chocolate fried pie?
A chocolate fried pie is a classic Southern dessert featuring a flaky, golden crust filled with rich, melted chocolate. It offers a delightful mix of crunchy exterior and creamy interior, making it a perfect comfort food treat.
What ingredients are needed for chocolate fried pies?
Key ingredients include all-purpose flour, butter, ice water, semisweet chocolate, heavy cream, sugar, vanilla extract, vegetable oil for frying, and granulated sugar for coating. Optional items are salt and egg wash.
What equipment do I need to make chocolate fried pies?
You’ll need mixing bowls, measuring cups and spoons, a rolling pin, a deep fryer or heavy pot, a candy or deep-fry thermometer, a slotted spoon or spider strainer, and a wire rack with a baking sheet for cooling.
How do I prepare the pie crust for chocolate fried pies?
Make a flaky crust by chilling butter, mixing dry ingredients, cutting in the butter, gradually adding ice water, shaping the dough, chilling it, then rolling it out evenly to about 1/8 inch thickness.
How should I assemble chocolate fried pies?
Cut dough into circles, place chocolate filling in the center, fold and seal edges tightly, then chill the assembled pies before frying. This helps keep the filling inside during cooking.
What is the best way to fry chocolate pies?
Maintain oil temperature at 350°F (175°C). Fry the pies in batches without overcrowding until they turn golden brown. Use a slotted spoon to remove them safely.
Can I customize the chocolate filling or crust?
Yes, you can use dark, milk, or white chocolate. For the crust, you may try gluten-free flour or coconut oil. For filling, natural sweeteners and dairy-free alternatives work well.
How should I store chocolate fried pies?
Store at room temperature for up to 2 days, refrigerate for up to a week, or freeze for longer storage. Reheat by warming in the oven to restore crispiness.
Can I prepare chocolate fried pies ahead of time?
Yes, you can assemble pies up to 24 hours in advance and keep them refrigerated before frying. This helps maintain shape and flavor during cooking.
How do I ensure the pies have a crispy crust?
Chill both dough and assembled pies, maintain steady oil temperature, seal edges well, and roll warm fried pies in granulated sugar for extra crunch and sweetness.