Easy Chocolate Fried Pies Recipe

Chocolate Fried PiesChocolate Fried Pies Ready for Serving
(Source: DIYplr)

You'll love this old fashioned chocolate fried pies recipe. These buttery chocolate pies taste simply amazing after frying! If you're crazy about fried pies, chocolate, and butter tarts, then you'll love these retro tasty treats. They're so easy to make, and I double dog dare you to only eat one!

Easy Chocolate Fried Pies Recipe

Chocolate Pies Ingredients:

Flour, small quantity for rolling dough
Package of 8 Grands!® Homestyle biscuits (or any available brand of biscuits)
3 tablespoons of cocoa powder
1 cup sugar
Butter
Water
3/4 cup vegetable oil

Kitchen Utensils Needed:

Rolling pin
Pastry brush
Fork
Frying Pan

Instructions:

Lightly sprinkle flour onto a flat surface for rolling the biscuit dough, and crack open your can of biscuits.

This chocolate fried pies recipe calls for store-bought biscuit dough, but you can also make your own biscuit dough from scratch thanks to Grandma's easy recipes.

Open Can of BiscuitsOpen Can of Biscuits
(Source: DIYplr)

Roll each biscuit out to about a 6-inch diameter circle.

Rolled Biscuit DoughRoll Biscuit Dough to 6-Inch Diameter Circle
(DIYplr)

Mix together the cocoa powder and the sugar, then add approximately 1/8 portion to 1/2 of each rolled-out biscuit. Next, add a small amount of butter to each pie, as shown below.

Add Cocoa, Sugar and ButterAdd Cocoa, Sugar, and Butter to Dough
(Source: DIYplr)

With a pastry brush, apply a small amount of water around the edges of the pies, one at a time, and fold the empty half of the pie over the half that contains the ingredients to form a half-moon shape, then use the tines of a fork to form a seal.

Wed Pastry EdgesWet Edges of Pies and Seal for Frying
(Source: DIYplr)

Prepare the remaining pies, so they all appear as shown below.

Folded Chocolate PieChocolate Pie Folded, Sealed and Ready for Frying
(Source: DIYplr)

Add about 3/4 cup of either vegetable oil to the frying pan. Carefully place your prepared pies in the pan and allow them to fry on high heat until the edges begin to look golden brown.

Frying Chocolate PiesChocolate Pies Frying in Oil
(Source: DIYplr)

Flip the pies over very carefully using your spatula and fry the other side.

You may need to flip them more than once to brown, if you become impatient and don't allow a side to cook long enough initially.

Frying Pies on Second SideTurned Over Pies Frying to a Golden Brown
(Source: DIYplr)

Place the fried pies on a paper towel and allow them to drain off the excess oil and to dry.

Chocolate Fried PiesChocolate Fried Pies Warm from the Frying Pan
(Source: DIYplr)

Arrange your chocolate fried pies on a plate for serving, or place them in an airtight container for serving later.

These chocolatey pastry treats will go fast so consider yourself warned. Your family will want you to cook them often, so keep this old fashioned chocolate fried pies recipe handy!

Old Fashioned Chocolate Tart Recipe

Mom's Recipe Scrapbooks (c. 1920s)

Whipped Chocolate Tarts

Do you love butter tarts and chocolate? You'll love these!

Ingredients:

3 squares unsweetened chocolate, broken in pieces
2 cups cold milk
1-1/2 cups white sugar
4 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks, beaten (save the whites for meringue topping)
1/2 cup seedless raisins
1/2 cup nutmeats, chopped
1 tablespoon butter
1 teaspoon vanilla flavor
8 baked tart shells

Method:

Add the unsweetened chocolate to milk in a double boiler and heat. When the chocolate is melted, beat with an egg beater until blended. Sift sugar, cornstarch, and salt together, and add to the chocolate mixture, then cook mixture until thickened, stirring constantly. Cook an additional 5 minutes, stirring occasionally.

Pour small amount of chocolate mixture over the beaten egg yolks in bowl, stirring vigorously to combine; add to mixture in double boiler and stir until mixture thickens again.

Remove chocolate mixture from heat, add raisins, nuts, butter, and vanilla. Carefully pour into tart shells and allow to cool. Cover tarts with sweetened whipped cream before serving.

Or, top with an egg meringue made by beating 4 tablespoons white sugar into 2 stiffly beaten egg whites, and baking in a slow oven (325°F) 12 to 15 minutes, until topping is browned. Delicious when served either way.

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