These amazingly flavorful deep fried chocolate peanut butter cheesecake hand pies are sure to satisfy everybody's sweet tooth. The sweet, crunchy and flaky crust and the silky, creamy chocolate peanut butter filling are a match made in heaven.
These deep fried hand pies combine the deliciousness of pie, cheesecake, chocolate and peanut butter to form the ultimate dessert. This sounds like they hard to make but surprisingly they only use simple ingredients and are ready in no time. We've also included instructions on how to bake them in the oven or the air fryer.
Even though the recipe calls for ready made pie crust, you can also make your own. Here is the recipe for our favorite home made pie crust.
DEEP FRIED CHOCOLATE PEANUT BUTTER CHEESECAKE HAND PIES INGREDIENTS
This recipe for fried peanut butter cheesecake hand pies only needs a few ingredients for maximum flavor.
You may have all of these chocolate peanut dessert ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.
Jump to Recipe- Vanilla Extract
- Granulated Sugar
- Peanut Butter: Use regular creamy peanut butter like Skippy or Jif.
- Cream Cheese: Brick style cream cheese works great with this recipe.
- Semi-sweet chocolate chips: You can also substitute bittersweet or milk chocolate chips.
- Refrigerated pie crust: Use any packaged pie crust that contains 2 rolled out circles of pie dough. You can even make your own pie crust if you like.
- Powdered sugar
- Corn syrup: Light corn syrup gives your glaze a great consistency and adds a nice sheen to the finished hand pies.
- Water
INSTRUCTIONS
If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.
TOOLS AND SUPPLIES NEEDED:
- dutch oven or other heavy bottom pot
- candy thermometer or oil thermometer
- medium sized bowl
- hand mixer
- measuring cups and spoons
- rolling pin
- 6 inch bowls
- knife
- pastry brush
PREHEAT THE OIL: In a heavy dutch oven or heavy bottom pot, add 5 inches of vegetable oil for frying. It is best to use a candy thermometer to make sure the temperature is what you want. Bring to 375 ºF.
KITCHEN TIP
Make sure you have the oil at the correct 375 ºF temperature before you start frying. If your oil is too cold the pies will absorb too much oil while cooking and become oily. If the oil is too hot the hand pies will burn on the outside, while staying undercooked on the inside.
KITCHEN TIP
When frying it is important to use an oil with a high smoke point like vegetable, canola, or peanut oil. Oils with a low smoke point may cause an odd taste in your food.
COMBINE FILLING INGREDIENTS: In a medium sized bowl, add the cream cheese, peanut butter, sugar and vanilla extract.
MIX THE PEANUT FILLING: Use a hand mixer to mix all the ingredients together.
CUT OUT PIE CRUST: Open your refrigerated pie crust or roll out homemade pie crust. Use a rolling pin to roll the dough out enough so you can fit 3 6” bowls on your pie crust. Cut around the bowls with a knife to make your hand pie pie crust. You will cut out 6 total.
DISTRIBUTE FILLING: Spoon 2 heaping tablespoons of peanut butter cream cheese mixture onto the pie crust round.
ADD CHOCOLATE CHIPS: Sprinkle the top with 10-15 chocolate chips. Using your fingers or a pastry brush, brush water on the edges of the crust to help seal the edges together.
SEAL AND CRIMP: Fold the pie crust in half. Use your fingers to crimp the edges and seal together.
COMBINE GLAZE INGREDIENTS: Add water, corn syrup and powdered sugar to a bowl.
MIX GLAZE: Whisk together the glaze ingredients.
KITCHEN TIP
The corn syrup in the glaze gives the hand pies a nice sheen and helps set the glaze so it is dry to the touch.
DEEP FRY HAND PIES: Deep fry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.
KITCHEN TIP
If you have a deep fryer, you can fry more hand pies at a time.
REMOVE PIES FROM OIL: They will be ready to remove when they are a deep golden brown.
GLAZE HAND PIES: Glaze immediately. Using a pastry brush, brush the glaze on both sides of the hand pie and set on a cooling rack to set.
KITCHEN TIP
Drizzle the hand pies with chocolate to make them look even more delicious for a special occasion.
FINISH AND SERVE: Repeat the process with each additional hand pie. Serve immediately.
OVEN AND AIR FRYER INSTRUCTIONS
If you don't want to deep fry your hand pies you can cook them in the oven or the air fryer.
OVEN: Bake on parchment paper on a baking sheet in the oven at 450°F for 10-12 minutes.
AIR FRYER: Spray the bottom of the air fryer basket with nonstick cooking spray and bake at 350°F for 10 minutes.
STORAGE TIPS
Storing your food properly is important to prevent spoiling or food poisoning.
Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days if you can't eat it the next day.
Freeze: Store in an airtight, freezer safe, container. If you're storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.
Defrosting: A great way to defrost is in the refrigerator overnight.
Reheating: Use the microwave, air fryer, or toaster oven to reheat leftovers.
RELATED RECIPES
While we love deep fried chocolate peanut butter cheesecake hand pies we also love some of these other recipes and think you will as well.
TURTLE HAND PIE: Love chocolate, caramel and pecans? Try our turtle hand pie recipe.
CHOCOLATE DIPPED STRAWBERRY HAND PIE: Dip a hand pie in chocolate for an extra treat. Our Chocolate strawberry hand pie recipe will teach you how.
CARAMEL APPLE CHEESECAKE HAND PIE: These hand pies combine apples, caramel and cheesecake filling. A delight for every fruit pie lover.
CHERRY CHEESECAKE HAND PIES: If you are a big fan of all things cherry and cheesecake, then you are going to love these air fryer turnovers.
CHOCOLATE LASAGNA: This no bake layered chocolate dessert is an absolute creamy chocolate indulgence. Your family will love it!
PEANUT BUTTER CHEESECAKE DIP: This simple and quick peanut butter cheesecake dip will be a hit with your family or at your next party.
FREQUENTLY ASKED QUESTIONS
Equipment
Ingredients
Pie Ingredients:
- ½ teaspoon vanilla extract
- ¼ cup granulated sugar
- 4 oz cream cheese
- ¼ cup peanut butter
- 1 cup semi-sweet chocolate chips
- 1 package refrigerated pie crust
Sugar Glaze Ingredients:
- ½ cup powdered sugar
- 1 teaspoon corn syrup
- 1 tablespoon water
- Oil for frying
Instructions
- In a heavy dutch oven or heavy bottom pot, add 5 inches of vegetable oil for frying. It is best to use a candy thermometer or oil thermometer to make sure the temperature is what you want. Bring to 375°.
In a medium sized bowl, add the cream cheese, peanut butter, sugar and vanilla.
Use a hand mixer to mix together.
Open your refrigerated pie crust or roll out homemade pie crust. Use a rolling pin to roll the dough out enough so you can fit 3 6” bowls on your pie crust. Cut around the bowls with a knife to make your hand pie pie crust. You will cut out 6 total.
Spoon 2 heaping tablespoons of peanut butter cream cheese mixture onto the pie crust round.
Sprinkle the top with 10-15 chcolate chips. Using your fingers or a pastry brush, brush water on the edges of the crust to help seal the edges together.
Fold the pie crust in half. Use your fingers to crimp the edges and seal together.
Make the icing. In another bowl, mix together the water, corn syrup, and powdered sugar.
Deep fry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.
They will be ready to remove when they are a deep golden brown.
Glaze immediately. Using a pastry brush, brush the glaze on both sides of the hand pie and set on a cooling rack to set.- Repeat the process with each additional hand pie.
Serve immediately.
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