Why You’ll Love This Recipe

Chocolate Shamrock Pies are not only a delightful treat for St. Patrick’s Day, but they are also incredibly delicious. The buttery, flaky crust complements the smooth, rich chocolate filling perfectly. The shamrock-shaped decorations add a festive flair and make these pies a fun, themed dessert. With a minimal ingredient list and simple steps, these pies are easy to prepare, and their cute, seasonal presentation is sure to impress guests and loved ones.

Ingredients

For the Pie Crust:

1 ½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
½ cup unsalted butter, chilled and cubed
4-6 tablespoons ice water

For the Chocolate Filling:

1 cup heavy cream
6 ounces semi-sweet chocolate, chopped
2 ounces milk chocolate, chopped
1 teaspoon vanilla extract
1 tablespoon unsalted butter

Decoration:

1 egg yolk, beaten with 1 teaspoon water (egg wash)
A small shamrock-shaped cookie cutter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Pie Crust:

In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Gradually mix in the ice water, one tablespoon at a time, until the dough just comes together.
Divide the dough in half, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Pie Shells:

Preheat your oven to 375°F (190°C).
On a floured surface, roll out one disc of dough to about ⅛ inch thick.
Cut circles large enough to fit into a muffin tin or mini tart pans. Gently press the circles into the tins and refrigerate for 15 minutes to firm up.
Dock the bottom of each crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake for 10-12 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Allow to cool.

Make the Chocolate Filling:

In a small saucepan, heat the cream over medium heat until just simmering.
Remove from heat, add the chopped chocolate, and let it sit for 2 minutes. Stir until smooth.
Stir in the vanilla extract and butter until glossy. Set aside to cool slightly.

Create the Shamrock Toppers:

Roll out the second dough disc and use a small shamrock-shaped cutter to cut out shapes.
Place the shamrocks on a lined baking sheet, brush with egg wash, and bake for 5-7 minutes, or until golden.

Assemble the Pies:

Pour the chocolate filling into the cooled pie crusts, smoothing the tops with a spatula.
Place a baked shamrock cutout on top of each pie.
Refrigerate for at least 2 hours, or until the filling is set.

Serve and Enjoy:

Once set, the pies are ready to serve! Enjoy them chilled or at room temperature.

Servings and Timing

Servings: 12 mini pies
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 2 hours (chilling)
Total Time: 2 hours 50 minutes

Variations

Add Nuts: Sprinkle some chopped nuts, such as hazelnuts or walnuts, on top of the filling before adding the shamrock topper for added crunch.
Mint Chocolate: Add a drop or two of mint extract to the chocolate filling for a refreshing mint-chocolate twist.
Vegan Option: Use dairy-free butter and a plant-based heavy cream alternative to make these pies vegan-friendly.

Storage/Reheating

Storage: Store the assembled pies in the refrigerator for up to 3 days.
Freezing: These pies can be frozen before adding the ganache topping. After assembling and chilling, freeze them in an airtight container for up to 3 months. Thaw before serving.
Reheating: These pies are best served chilled or at room temperature, but if you prefer, you can warm them in the microwave for a few seconds.

FAQs

Can I use store-bought pie crust instead of homemade?

Yes, if you’re short on time, you can use store-bought pie crusts. Just make sure to follow the baking instructions on the package.

Can I make these pies ahead of time?

Yes, you can make these pies a day ahead. In fact, they taste even better when the filling has had time to set and the flavors meld together.

How do I make sure the crust doesn’t get soggy?

Pre-baking the crust (also known as blind baking) helps prevent it from getting soggy. Make sure to cool the crusts before filling them.

Can I use a different shape for the topping?

Yes! If you don’t have a shamrock-shaped cutter, you can use any small cookie cutter, or even use a knife to create your own shapes.

How do I know when the filling is set?

The filling should be firm to the touch and no longer jiggly. Refrigerate for at least 2 hours to ensure it has set properly.

Conclusion

These Chocolate Shamrock Pies are the perfect way to celebrate St. Patrick’s Day with a delicious and festive treat. With a rich chocolate filling, a buttery crust, and charming shamrock decorations, these mini pies are sure to delight everyone who tries them. Easy to make and even easier to enjoy, they’ll become a go-to dessert for any special occasion!

Chocolate Shamrock Pies: A Sweet St. Patrick’s Day Treat

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Chocolate Shamrock Pies are a festive treat perfect for St. Patrick’s Day, featuring a buttery, flaky crust, a creamy chocolate filling, and festive shamrock-shaped decorations.

Author: Amy
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Yield: 12 mini pies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Gradually mix in the ice water, one tablespoon at a time, until the dough just comes together.
Divide the dough in half, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out one disc of dough to about ⅛ inch thick.
Cut circles large enough to fit into a muffin tin or mini tart pans. Gently press the circles into the tins and refrigerate for 15 minutes to firm up.
Dock the bottom of each crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake for 10-12 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Allow to cool.
In a small saucepan, heat the cream over medium heat until just simmering. Remove from heat, add the chopped chocolate, and let it sit for 2 minutes. Stir until smooth.
Stir in the vanilla extract and butter until glossy. Set aside to cool slightly.
Roll out the second dough disc and use a small shamrock-shaped cutter to cut out shapes.
Place the shamrocks on a lined baking sheet, brush with egg wash, and bake for 5-7 minutes, or until golden.
Pour the chocolate filling into the cooled pie crusts, smoothing the tops with a spatula.
Place a baked shamrock cutout on top of each pie.
Refrigerate for at least 2 hours, or until the filling is set.
Once set, the pies are ready to serve! Enjoy them chilled or at room temperature.