At Thanksgiving, Bart’s sister and her family came out to spend a week with us.
They arrived on Saturday evening and then went to church with us on Sunday.
But after a long drive the day before and new surroundings, their littlest boy was falling apart by the second hour of church, so Heather took him back to our house so he could take a nap.
When we got home from church, not only had she made the most amazing little chorizo hand pies for lunch (I gotta get myself a live-in chef), she’d used the extra crust to make a batch of these ridiculously tasty chocolate chip and cream cheese hand pies.
After the savory hand pies were gone, she pulled these out and they were gone within MINUTES (I guess that’s what happens when there are 17 people in the house).
I finally remembered to ask her for the recipe so that I could make them any time I want. Which is basically every other day.
6-Ingredient Chocolate Chip and Cream Cheese Hand Pies
(Recipe from my sister-in-law Heather)
Makes about a dozen depending on the size
1 or 2 prepared pie crusts, store bought or homemade, cut into squares
1 package cream cheese at room temperature (important)
1 egg (plus 1 more for the crust)
3 T sugar or to taste
1 tsp. vanilla
1 cup chocolate chips (Heather told me she likes Ghirardelli 60% chocolate chips)
Beat the cream cheese until light and fluffy. Add the egg, sugar, and vanilla. Beat well. Fold in chocolate chips.
Fill prepared squares of pie crust, being careful not to overfill.
Brush edges with beaten egg, fold over edges to make triangles and press together with a fork.
Bake at 425 for 20 minutes or until the crust is golden brown.