Mud pie pillows are a decadent Southern-inspired dessert: squares of rich, fudgy chocolate filling wrapped in a tender pastry crust and baked until the outside is golden and the inside is molten. Think of them as a cross between a hand pie and a lava cake, but easier to make and even more portable. The contrast between the crisp, buttery pastry and the warm, gooey chocolate center makes them an irresistible treat for parties, picnics, or a cozy night in.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (170 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) ice-cold water (plus more if needed)
- 1 cup (175 g) semisweet chocolate chips
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (50 g) light brown sugar, packed
- 2 tablespoons (28 g) unsalted butter
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions
- Make the filling: In a medium saucepan, combine the chocolate chips, heavy cream, brown sugar, and 2 tablespoons butter. Warm over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the vanilla. Let cool to room temperature, then refrigerate for at least 30 minutes, until thickened but still spoonable.
- Make the pastry: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Drizzle in the ice-cold water, a tablespoon at a time, tossing with a fork until the dough just comes together. Do not overwork.
- Turn the dough out onto a lightly floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a floured surface, roll the dough out to about 1/8-inch (3 mm) thickness. Using a knife or a pastry wheel, cut into 8 rectangles, each about 4×5 inches (10×12 cm).
- Spoon about 2 tablespoons of the chilled chocolate filling onto one half of each rectangle, leaving a 1/2-inch (1 cm) border. Fold the other half over the filling and press the edges with a fork to seal.
- Place the pillows on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sugar, if using.
- Bake for 20-25 minutes, until the pastry is deep golden brown. Let cool on the baking sheet for 5 minutes before serving warm.
Tips
- Chill the filling well: The filling must be cold and thick before assembling, or it will leak out during baking. If it becomes too runny, pop it back in the fridge for 10 minutes.
- Don’t overwork the dough: Overworking develops gluten, making the pastry tough. Mix just until the dough holds together when pinched.
- Seal the edges tightly: Use a fork to press the edges firmly, and consider brushing the edges with a little water before folding to help them stick.
- Substitutions: For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, use vegan butter and coconut cream, and ensure your chocolate is dairy-free.
Serving Suggestions
Serve these pillows warm, straight from the oven, with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also pair beautifully with a cup of strong coffee or a glass of cold milk. Dust with powdered sugar just before serving for a pretty finish.
Variations
- Peanut Butter Mud Pillows: Add 2 tablespoons of creamy peanut butter to the filling along with the chocolate.
- S’mores Pillows: Add a few mini marshmallows and a crumbled graham cracker to each pillow before sealing.
- Mint Chocolate Pillows: Stir 1/2 teaspoon of peppermint extract into the filling.
- Spicy Mexican Chocolate: Add 1/4 teaspoon of cinnamon and a pinch of cayenne to the filling.
Storage and Reheating
Store any leftover pillows in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until the pastry is crisp and the filling is molten again. You can also microwave them for 20-30 seconds, but the pastry will be softer. These are best enjoyed fresh, but they can be frozen unbaked for up to 2 months; bake from frozen, adding 5 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought pie crust? Yes, you can use a refrigerated pie crust from the store to save time. Just roll it out slightly thinner and cut into rectangles. The result will be less buttery, but still delicious.
Why did my filling leak out? This usually happens if the filling was too warm or the edges weren’t sealed properly. Make sure the filling is well-chilled and press the edges with a fork firmly. Also, avoid overfilling.
Can I make these ahead of time? Yes, you can assemble the pillows and refrigerate them on the baking sheet for up to 24 hours before baking. You can also freeze them unbaked for up to 2 months.
Can I use milk chocolate instead of semisweet? Yes, but the filling will be sweeter and less rich. If you prefer a less sweet dessert, stick with semisweet or dark chocolate.
What is the best way to reheat them? The oven is best for restoring crispness. Reheat at 350°F (175°C) for 8-10 minutes. A microwave will work, but the pastry will be soft.
Can I make the filling with cocoa powder? Yes, you can make a quick ganache by heating 1/2 cup cream with 1/4 cup cocoa powder and 1/2 cup sugar, then adding 2 tablespoons butter. It won’t be as rich as using chocolate chips, but it works.
Related
- Mike’s Pies Mississippi Mud Pie Recipe
- Low Salt Potato Chips: Crispy, Homemade & Easy
- Marie Callender’s Chicken and Dumplings Bowl Copycat
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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