The Best Mini Heart-Shaped Cherry and Chocolate Filled Pies
Theses easy mini cherry and chocolate filled pies are perfect for any occasion. They are made with only a few ingredients.
Equipment
- 1 large heart cookie cutter
- 1 sheet of parchment paper
- 1 Baking Sheet
- 1 Fork & Knife
Ingredients
- 1 Box Pillsbury Ready Made Pie Crus
- 1 Can Cherry Pie Filling
- 1/2 Cup Semi-Sweet Chocolate Morsels
- 2 TBSP Powder Sugar (Optional)
Instructions
- 1. Preheat oven to 350 degrees fahrenheit.
- 2. Place a sheet of parchment paper on the baking sheet.
- 3. Roll out the sheet of pie crust.
- 4. Cut out tops and bottom for your pies. You will do this with both of your sheets of pie crust. You will need an equal amount.
- 5. Place the bottom hearts on the parchment paper. I was able to get four hearts from each sheet. With the leftovers, I was able to get two more for a total of five hearts (ten tops and bottoms).
- 6. Add a handful of Semi-Sweet Chocolate Morsels to the center of each heart.
- 7. Spoon the Cherry Pie Filling into the center of each heart. Leave the edges free to adhere the tops to the bottoms. Try not to over fill the pies.
- 8. You can use a fork or your thumb to press the tops to the bottoms.
- 9. Next vent each of the pies by making a crisscross in the center of each heart with a sharp knife.
- 10. Bake the mini pies for approximately 20 minutes at 350 degrees Fahrenheit until the edges are golden. Do not over cook them.
- 11. Remove from oven and allow to cool for 5 minutes. Sprinkle with powdered sugar and serve warm.
Notes
The mini pies are great with blueberry, strawberry or peach pie filling too. Strawberry works great with the chocolate. I make the blueberry pies with out any chocolate.