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A heart-shaped hand pie with mexican chocolate filling

Mexican Chocolate Hand Pies Recipe

Mexican chocolate hand pies are the perfect handheld dessert. Filled with the most delicious Mexican chocolate pie filling and a flaky buttery crust, you'll need one for each hand!

Course Dessert
Cuisine Any
Keyword Hand Pies, Handheld Dessert, Mexican Chocolate, Mexican Chocolate Hand Pies
Prep Time 30 minutes
Cook Time 40 minutes
Refrigeration 30 minutes
Total Time 1 hour 40 minutes


  • 1 batch pie dough enough for a double-crust pie

Mexican Chocolate Hand Pie Filling

  • 2 tablets Mexican chocolate Ibarra or Abuelita
  • 1/3 cup packed brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup milk
  • 3 ounces semi-sweet chocolate chopped or chips
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Assembling the pies

  • 1 egg separated
  • 2 tablespoons sugar optional
  • 1 teaspoon cinnamon optional


Make the Mexican Chocolate Filling

  1. Whisk brown sugar, cocoa powder, and milk in a medium saucepan until sugar and cocoa powder and mostly incorporated

  2. Heat mixture over medium heat, stirring constantly.

  3. Add Mexican chocolate tablets to the mixture when it is hot, continue to stir constantly.

  4. After the mixture begins to boil, continue boiling and stirring for 5 more minutes until all of the Mexican chocolate is melted and the mixture is thick and glossy.

  5. Remove the cooked filling from the heat and add the semi-sweet chocolate, butter, and vanilla. Stir until the chocolate and butter are melted and incorporated.

  6. Set the mixture aside to cool to room temperature before using. You can transfer it to a different container and set it in the freezer for 10 minutes to speed the process.

Assemble the Hand Pies

  1. Roll your pie dough to 1/16" thickness

  2. Cut pie dough into the desired shape. Use a 3 - 4" cookie cutter or a knife and straight edge. Make a top and bottom for each pie or a large shape that can be folded in half to enclose the filling.

  3. Use a pastry brush to brush a thin layer of egg white over the bottom crust

  4. Spoon the chocolate filling onto the bottom crust about 1/8" thick, careful not to overfill. Leave 1/4" of the crust exposed around the entire edge.

  5. Gently place the top crust over the filling and use a fork or your fingers to seal the edges together. You will need to poke a few holes or cut a small shape out of the top crust to allow steam to escape during baking.

  6. After the hand pie is assembled, brush the tops with your choice of crust wash. I like 1 egg yolk beaten with a teaspoon of milk.

  7. Mix sugar and cinnamon together and sprinkle the tops of the hand pies.


  1. Refrigerate the assembled hand pies for 30 minutes before baking


  1. Preheat the oven to 375°F

  2. Bake the pies for approximately 20 minutes or until the desired level of golden brown is achieved.

Recipe Notes

These delicious little pies can be stored at room temperature for up to 3 days. They can be reheated in the toaster or by placing them back in the oven at 350°F for 10 minutes. They also freeze well.