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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.

Ingredients

1 ½ cups all-purpose flour

1 tablespoon sugar

½ teaspoon salt

½ cup unsalted butter, chilled and cubed

4–6 tablespoons ice water

1 cup heavy cream

6 ounces semi-sweet chocolate, chopped

2 ounces milk chocolate, chopped

1 teaspoon vanilla extract

1 tablespoon unsalted butter

1 egg yolk, beaten with 1 teaspoon water (egg wash)

A small shamrock-shaped cookie cutter

Instructions

  1. 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.
  2. Gradually mix in the ice water, one tablespoon at a time, until the dough just comes together.
  3. Divide the dough in half, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat your oven to 375°F (190°C).
  5. On a floured surface, roll out one disc of dough to about ⅛ inch thick.
  6. 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.
  7. Dock the bottom of each crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
  8. Bake for 10-12 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Allow to cool.
  9. 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.
  10. Stir in the vanilla extract and butter until glossy. Set aside to cool slightly.
  11. Roll out the second dough disc and use a small shamrock-shaped cutter to cut out shapes.
  12. Place the shamrocks on a lined baking sheet, brush with egg wash, and bake for 5-7 minutes, or until golden.
  13. Pour the chocolate filling into the cooled pie crusts, smoothing the tops with a spatula.
  14. Place a baked shamrock cutout on top of each pie.
  15. Refrigerate for at least 2 hours, or until the filling is set.
  16. Once set, the pies are ready to serve! Enjoy them chilled or at room temperature.

Notes

For added texture, sprinkle chopped nuts on top of the chocolate filling before adding the shamrock topper.

Add a drop of mint extract to the chocolate filling for a refreshing mint-chocolate twist.

Use a knife to create your own shapes if you don’t have a shamrock cutter.

Ensure the pie crust is fully cooled before filling to prevent sogginess.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-shamrock-pies/