Introduction

The Chocolate Oreo Hand Pie is a triumph of emulsified textures. The core of this dessert is a “cheesecake-ganache” hybrid created by blending softened cream cheese with melted chocolate. Because cream cheese has a high moisture content, it prevents the chocolate from becoming brittle once cooled, maintaining a silky mouthfeel even at room temperature.

The addition of crushed Oreo cookies provides a “Dutch-process” cocoa depth and a necessary textural crunch. To succeed with hand pies, one must follow the regulation of the Crimp and Vent: a tight seal keeps the filling from leaking, while small vents allow steam to escape, preventing the pastry from becoming soggy from the inside out.

Ingredients

For the flaky exterior, you can use store-bought refrigerated pie crusts or a traditional puff pastry for extra height.

• 1 cup Chocolate Chips: Semi-sweet is best to balance the sugar in the cookies.
• 4 oz Cream Cheese: Softened to room temperature for smooth blending.
• 10-12 Oreo Cookies: Finely crushed.
• 2 Refrigerated Pie Crusts: (Standard 9-inch rounds).
• 1 Egg: Beaten (for the egg wash).
• Optional: Coarse sugar for topping.

Instructions