The best Fried Chocolate Pies Recipe

These golden, crispy fried chocolate pies are stuffed with silky homemade chocolate pudding and wrapped in the flakiest buttermilk crust. Each bite cracks open to reveal warm, creamy chocolate filling that’s just sweet enough. I first tasted something like this at a church potluck years ago, and I’ve been tweaking the recipe ever since to get that perfect balance of crispy outside and pudding-soft inside. The best part? You can fry them or bake them, and they’re surprisingly simple to make at home.

If you’re looking for more easy chocolate treats, you’ll love my Easy Peanut Butter Yogurt Bark Recipe or The Best Apple Cider Blondies Recipe and The Best Raspberry Coffee Cake Recipe for cozy afternoons.

Why You’ll Love This Fried Chocolate Pies

This homemade Fried Chocolate Pies recipe is easier than it looks. You’re making everything from scratch, but the steps are straightforward and the payoff is huge. The pudding filling is smooth and deeply chocolatey, made with real cocoa powder and a touch of chocolate chips for extra richness.

The buttermilk crust is tender but sturdy enough to hold all that creamy filling without falling apart. You can fry these for that classic crispy-edged texture, or bake them if you prefer. Either way, they’re perfect for parties, potlucks, or just a cozy night at home when you want something special.

Ingredients For Fried Chocolate Pies

Here’s everything for the Fried Chocolate Pies pudding filling and buttermilk crust.

See Recipe Card Below This Post For Ingredient Quantities

Chocolate Pudding Filling

• Dutch unsweetened cocoa powder: Gives the pudding a deep, rich chocolate flavor without being too sweet. Dutch-processed cocoa is smoother and less acidic than regular cocoa.
• Sugar: Sweetens the pudding and balances the cocoa’s bitterness.
• Cornstarch: Thickens the pudding to a silky, spoonable consistency that holds up inside the crust.
• Salt: Enhances all the chocolate flavors and keeps the filling from tasting flat.
• Milk and half & half: Create a creamy base that’s rich but not too heavy. The combination gives you pudding that’s smooth and luscious.
• Pure vanilla extract: Adds warmth and rounds out the chocolate flavor.
• Butter: Stirs in at the end for a glossy finish and extra richness.
• Chocolate chips: Melt into the hot pudding for an extra layer of chocolate goodness.

Buttermilk Crust

• All-purpose flour: Forms the structure of the crust and gives it that tender, flaky texture.
• Sugar: Adds a hint of sweetness to the dough without making it taste like a cookie.
• Baking powder: Helps the crust puff up slightly and stay light.
• Salt: Balances the sweetness and brings out the buttermilk flavor.
• Shortening: Creates those flaky layers and keeps the crust tender. Shortening works better than butter for frying because it has a higher melting point.
• Buttermilk: Adds tang and tenderness to the dough. It reacts with the baking powder to create a soft, biscuit-like texture.
• Eggs: Bind everything together and add richness.
• Water: Helps bring the dough together. Add extra if needed to get the right consistency.

How to Make Fried Chocolate Pies

Follow these steps for perfect Fried Chocolate Pies with creamy chocolate filling.

Make the pudding: In a medium saucepan, whisk together the cocoa powder, sugar, cornstarch, and salt until everything’s smooth and lump-free. Gradually pour in the milk and half & half, whisking constantly so no clumps form. Place the pan over medium heat and stir constantly with your whisk. The mixture will start to thicken after a few minutes. Keep stirring until it comes to a full boil, then let it bubble for 1 minute. Remove from heat immediately.

Finish the filling: Stir in the butter, vanilla, and chocolate chips. Keep stirring until the chocolate melts completely and the pudding looks glossy and smooth. Pour it into a clean bowl, then press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for 2 to 3 hours until completely chilled and firm.

Make the crust: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut in the shortening using a pastry cutter or your fingers, working it until the mixture looks like coarse crumbs with some pea-sized pieces. In a separate bowl, beat the eggs with the buttermilk. Pour this mixture into the dry ingredients all at once and stir gently with a fork until a dough ball starts to form. If the dough feels too dry and crumbly, add 1 more tablespoon of water.

Roll and cut: Lightly flour your work surface and rolling pin. Roll the dough out to about ⅛-inch thickness. Use a round cookie cutter (about 4 to 5 inches) to cut out circles. You’ll need two circles for each pie. Re-roll scraps as needed.

Assemble the pies: Place one dough circle on your work surface. Spoon 2 to 3 tablespoons of chilled chocolate pudding onto the center, leaving about ½ inch of space around the edges. Dip your finger in water and brush it around the edge of the circle. Place a second dough circle on top and gently stretch it over the filling. Press the edges together with your fingers, then crimp all around with a fork to seal completely.

Frying method: Heat about 2 inches of oil in a deep frying pan or deep fryer to 365°F. Use a thermometer to check the temperature. Carefully slide a pie into the hot oil using a slotted spoon. Fry for 1 ½ minutes on the first side until golden brown, then flip and fry for another 1 ½ minutes. The total frying time should be 3 to 3 ½ minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining pies, working in batches so you don’t crowd the pan.

Baking method (alternative): If you prefer to bake instead of frying, preheat your oven to 425°F. Place the assembled pies on a baking sheet lined with parchment paper. Brush the tops with beaten egg or milk for a golden finish. Bake for 20 to 22 minutes until the crust is golden brown and crispy at the edges.

Equipment For Fried Chocolate Pies

You probably have most of these tools already:

• Medium saucepan for making the pudding
• Whisk to keep the pudding smooth
• Mixing bowls for both the filling and crust
• Plastic wrap to chill the pudding
• Rolling pin for the dough
• Cookie cutters (round, 4-5 inches)
• Fork for crimping the edges
• Frying pan or deep fryer if frying
• Slotted spoon or tongs to handle the pies
• Baking sheet if baking instead
• Pastry brush for egg wash (baking method)

Ingredient Substitutions

Cocoa powder: You can use regular unsweetened cocoa powder instead of Dutch-processed. The flavor will be slightly more acidic but still delicious.

Half & half: Substitute with whole milk or a mix of milk and heavy cream.

Shortening: You can use cold butter instead, but the crust won’t be quite as flaky when fried. For baking, butter works beautifully.

Buttermilk: Make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.

Chocolate chips: Use any chocolate you like dark, milk, or semi-sweet all work well.

Storage Your Fried Chocolate Pies

Let the Fried Chocolate Pies cool completely before storing. Place them in an airtight container with parchment paper between layers so they don’t stick together. They’ll keep at room temperature for 1 day or in the refrigerator for up to 3 days.

The pudding filling can be made up to 2 days ahead and stored in the fridge. The crust dough can be wrapped tightly and refrigerated for 1 day before rolling.

If you want to freeze them, place cooled pies on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat in a 350°F oven for about 10 minutes.

Serving Suggestions

These chocolate fried pies are delicious on their own, but here are some cozy ways to serve them:

With vanilla ice cream: The warm pie with cold ice cream is an unbeatable combination.

Dusted with powdered sugar: A light sprinkle adds sweetness and makes them look bakery-perfect.

Alongside coffee or hot chocolate: The Fried Chocolate Pies filling pairs beautifully with your favorite warm drink.

With whipped cream: A dollop of fresh whipped cream on the side turns these into an elegant dessert.

FAQ

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Fried Chocolate Pies

Fried Chocolate Pies

Golden, flaky Fried Chocolate Pies filled with creamy chocolate pudding for an irresistible treat.

Ingredients  

1x2x3x?

• ½ cup Dutch-process cocoa powder unsweetened, rich flavor
• 1 ⅛ cups granulated sugar for sweetness
• ⅓ cup cornstarch thickening agent
• ¾ teaspoon salt enhances chocolate flavor
• 1 ½ cups whole milk room temperature
• 1 ½ cups half-and-half adds creaminess
• 2 teaspoons pure vanilla extract flavor enhancer
• 2 tablespoons unsalted butter room temperature, for richness
• ¼ cup semi-sweet chocolate chips melts into pudding
• 4 cups all-purpose flour for crust
• 4 tablespoons granulated sugar for slight sweetness
• ¼ teaspoon baking powder lightens dough
• 1 teaspoon salt for balance
• 1 ⅓ cups vegetable shortening cold, for flakiness
• 1 cup buttermilk adds tenderness
• 2 large eggs room temperature, for binding
• 2 tablespoons water optional, adjust dough consistency

Method 

1. Whisk cocoa powder, sugar, cornstarch, and salt together in a medium saucepan.

2. Gradually pour in milk and half-and-half while whisking until fully blended.

3. Cook over medium heat, stirring constantly until the mixture thickens.

4. Bring to a gentle boil and cook for 1 minute, then remove from heat.

5. Stir in butter, vanilla, and chocolate chips until fully melted and smooth.

6. Transfer pudding to a bowl and press plastic wrap directly onto the surface. Chill in the refrigerator for 2 hours.

7. Combine flour, sugar, baking powder, and salt in a large bowl, then cut in shortening until mixture resembles coarse crumbs.

8. Beat eggs with buttermilk, then add to flour mixture and stir just until dough forms a ball. Add water if dough feels too dry.

9. Roll dough to ⅛-inch thickness and cut desired shapes with cookie cutters.

10. Place 2-3 tablespoons of chilled pudding on each dough shape, brush edges with water, top with another dough piece, and seal edges with fingers and fork.

11. Heat oil to 365°F (185°C) and fry pies for 1 ½ minutes per side until golden brown.

12. Optional: For baking, brush tops with egg wash or milk and bake at 425°F (220°C) for 20-22 minutes until golden.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 210mgPotassium: 120mgFiber: 3gSugar: 20gVitamin A: 150IUCalcium: 80mgIron: 2mg

Notes

Rich chocolate pudding tucked inside crisp, flaky hand pies creates a warm, comforting treat perfect for sharing or indulging solo.