These Southern Fried Chocolate Pies are a nostalgic treat that delivers a delightful contrast of textures. The flaky, golden-brown crust gives way to a warm, sweet cocoa filling that melts in your mouth. Made with simple pantry staples like flour, cocoa powder, and sugar, this dessert is surprisingly easy to whip up yet feels indulgent. The cold margarine slices inside create steam pockets, ensuring the pastry stays tender and light. Perfect for family gatherings, potlucks, or a cozy weekend baking session, these pies are best served warm. They pair wonderfully with a scoop of vanilla ice cream or a cup of strong coffee.
Southern Fried Chocolate Pies
Description
These Southern Fried Chocolate Pies are a nostalgic treat that delivers a delightful contrast of textures. The flaky, golden-brown crust gives way to a warm, sweet cocoa filling that melts in your mouth. Made with simple pantry staples like flour, cocoa powder, and sugar, this dessert is surprisingly easy to whip up yet feels indulgent. The cold margarine slices inside create steam pockets, ensuring the pastry stays tender and light. Perfect for family gatherings, potlucks, or a cozy weekend baking session, these pies are best served warm. They pair wonderfully with a scoop of vanilla ice cream or a cup of strong coffee.Ingredients
Directions
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Sift the flour and salt together in a large bowl.
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Cut in the vegetable shortening using a pastry blender or two knives until the mixture resembles coarse cornmeal.
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Add ice water a little at a time while tossing with a fork until the dough holds together, being careful not to make it too moist.
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Roll out the dough on a floured surface to a thickness of 1/8 inch.
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Cut the dough into circles approximately five inches in diameter.
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In a small bowl, mix the cocoa powder with the sugar.
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Place 2-3 tablespoons of the cocoa-sugar mixture onto one half of each dough circle.
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Place 3 very thin slices of cold margarine on top of the filling.
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Fold the other half of the dough over the filling to form a half-moon shape.
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Press the edges firmly with a fork to seal the pie securely.
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Pour oil to a depth of about 1/2 inch into a heavy skillet.
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Heat the oil over medium-high heat until very hot.
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Place the pies in a single layer in the hot oil and fry, turning occasionally, until browned on each side.
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Remove pies and drain on paper towels.
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Serve hot, warm, or cold.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 436.8kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 3.2g13%
- Sugars 0.4g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use an iron skillet for the best results when frying.
For frying oil, use peanut, safflower, or solid vegetable shortening.
Ensure the margarine slices are very thin and cold to help create steam pockets in the pastry.
Do not overcrowd the skillet when frying to maintain oil temperature and ensure even browning.
