Product Used: Señor Rico® Chocolate Pudding with Cinnamon
These easy to make handheld pies with rich chocolate centers and tender flaky crusts are the perfect nostalgic treat. Simply fill ready made pie crust with our chocolate pudding and bake!
1 package refrigerated pie crust, softened as directed on box
one 7.5oz container of Señor Rico® Chocolate Pudding with Cinnamon
1 egg yolk
1 Tbsp. whipping cream
Preheat oven to 375º F. Line a large cookie sheet with parchment paper.
Remove thawed pie crusts from pouches and unroll. Using a 3-inch cookie cutter (a washed empty tuna can works), cut 10 rounds out of each crust; re-roll out scraps. Place 10 rounds on cookie sheet and top each with one heaping tablespoon of Señor Rico® Chocolate Pudding with Cinnamon. Brush crust edges with water and top with remaining dough rounds. Press edges together with fork to seal. Cut slits in an x into the tops of each round.
In a small bowl, beat egg yolk with whipping cream and brush over the tops of pies. Sprinkle with sugar.
Bake for 20–25 minutes until golden brown. Serve warm or room temperature.