Chocolate Pies, Personal 3 1/2-inch

By MarieR

Taste of the South Magazine, Jan/Feb 2016, Page 55.

Buttery crusts with fudgy fillings.

Ingredients

• Dough:
• 21/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon sugar
• 1 cup cold unsalted butter,cut into 1/2-inch pieces
• 4 to 8 tablespoons ice water
• Filling:
• 1/2 cup unsalted butter
• 1 cup semisweet chocolate morsels
• 3/4 cup granulated sugar
• 1/4 cup firmly packed dark brown sugar
• 2 large eggs
• 3/4 cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon kosher salt

Details

Servings 6

Preparation

Step 1

1. For dough: In the work bowl of a food processor, pulse together flour,
salt, and sugar. Add butter; pulse until crumbly. With processor running, add ice water, 1 teaspoon at a time, until dough just comes together. Divide dough in half; shape into two disks. Wrap each disk in plastic wrap; refrigerate 2 hours.
2. For filling: In a medium bowl set over a saucepan of simmering water, combine butter and chocolate; stir until melted. Remove from heat; whisk in sugars. Let cool 5 minutes. Add eggs, whisking to combine.
In a small bowl, stir together flour, cocoa, and salt. Gently fold flour mixture into butter mixture just until combined. Refrigerate at least 30 minutes.
3. Preheat oven to 375°. On a lightly floured surface, roll each dough disk 1/s inch thick. Using a 5-inch round cutter, cut 12 rounds, re-rolling scraps as needed. Press one round into bottoms and up sides of
6 (3 1/2-inch) skillets. Divide cooled filling among skillets. Top each skillet with remaining dough rounds. Fold edges under, and crimp as desired. Cut 6 vents in top of each pie.
4. Bake until golden brown, 18 to 20 minutes.