• Unroll both pie crusts and let them sit at room temperature for about 10 minutes so they’re easier to handle without cracking.
• In a medium mixing bowl, whisk together (1) 3.9-ounce box instant chocolate pudding mix and 1 cup cold half-and-half. It will look grainy once whisked; it's okay, as it will set nicely once you fry the pies. Set it in the fridge to firm up while you prepare the crusts.
• Roll out the pie dough slightly to even it out, then use a 3 to 3.5-inch round cutter (or the top of a glass) to cut out circles. Re-roll the scraps to obtain approximately 20 circles in total.
• Spoon about 1 tablespoon of thickened pudding into the center of each dough circle. Don’t overfill or it’ll leak when frying.
• In a small bowl, beat 1 egg with 1 tablespoon of water to make an egg wash. Brush around the edges of each circle, then fold them over into half-moons. Press the edges to seal, then crimp with a fork.
• Place the sealed handpies on a parchment-lined baking sheet and refrigerate them for 5-10 minutes to firm up. This helps them hold their shape while frying.
• While they chill, heat approximately 1½-2 inches of vegetable oil in a deep skillet over medium heat, aiming for an oil temperature of 350-365°F. Use a kitchen thermometer to monitor the oil temperature.
• Fry the handpies in batches of 2-3, for 2-3 minutes per side, or until they are golden brown and crispy. Don’t overcrowd the pan.
• Transfer to a paper towel-lined wire rack. Let the pies cool for 10–15 minutes before glazing.

For the Fried Pie Glaze

• Whisk 1 cup powdered sugar, 1 ½ tablespoons milk (or more as needed), ½ teaspoon pure vanilla extract, and ½ tablespoon light corn syrup together in a small bowl until smooth. You want it thick but pourable—like Elmer’s glue texture. Add a tiny splash of milk if it’s too thick.
• Once the fried handpies are cool (but not cold), dip the tops or spoon the glaze over.
• Place them on a wire rack and let the glaze set for 15–20 minutes until it firms up.
• Once the glaze is set and dry to the touch, go ahead and serve! These handpies are best enjoyed the same day—sweet, flaky, and just the right amount of gooey inside. ENJOY!