Description
Chocolate Shamrock Pies are festive mini pies with a flaky homemade crust and a smooth, creamy chocolate filling. Finished with a golden shamrock pastry topper, they’re a simple yet charming dessert for Saint Patrick’s Day celebrations and holiday treat tables.
Ingredients
For the Pie Crust
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1 ½ cups all-purpose flour
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1 tablespoon sugar
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½ teaspoon salt
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½ cup unsalted butter, chilled and cubed
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4–6 tablespoons ice water
For the Chocolate Filling
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1 cup heavy cream
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6 ounces semi-sweet chocolate, chopped
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2 ounces milk chocolate, chopped
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1 teaspoon vanilla extract
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1 tablespoon unsalted butter
Decoration
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1 egg yolk, beaten with 1 teaspoon water (egg wash)
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A small shamrock-shaped cookie cutter
Instructions
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In a large bowl, whisk together the flour, sugar, and salt.
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Add the chilled butter and cut it into the flour until the mixture resembles coarse crumbs.
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Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
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Divide the dough in half, flatten into discs, wrap, and refrigerate for at least 30 minutes.
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Preheat the oven to 375°F (190°C). Roll out one dough disc to ⅛-inch thickness and cut circles to fit a muffin tin or mini tart pans.
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Press dough into the tins, refrigerate for 15 minutes, dock the bottoms, line with parchment, and fill with pie weights.
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Bake for 10–12 minutes, remove weights, and bake 5 minutes more until lightly golden. Cool completely.
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Heat the cream in a saucepan until just simmering. Remove from heat, add chocolate, and let sit 2 minutes. Stir until smooth, then add vanilla and butter.
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Roll out the remaining dough, cut shamrock shapes, brush with egg wash, and bake 5–7 minutes until golden.
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Fill cooled crusts with chocolate filling, top with shamrock cutouts, and refrigerate at least 2 hours to set.
Notes
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Chill the dough well to prevent shrinking during baking.
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Allow crusts to cool before filling to keep the chocolate smooth.
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Store pies in an airtight container in the refrigerator for up to 3 days.
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Serve chilled or slightly softened at room temperature.