Mini Chocolate Cream Pies

In recent years, mini desserts have surged in popularity, and for good reason. These bite-sized treats offer a perfect balance between indulgence and moderation, appealing to those who want to enjoy a sweet treat without going overboard. Their small size makes them ideal for gatherings, parties, and events where variety is key. Imagine a dessert table featuring an array of mini pies, tarts, and cupcakes—each one a unique flavor experience that beckons guests to sample just a little bit of everything.

Indulge in the irresistible charm of mini chocolate cream pies, perfect for any occasion! These delightful desserts feature a crunchy chocolate cookie crust and a rich, creamy filling that will satisfy any chocolate lover. Easy to make and customizable, you can dress them up for fancy events or keep them casual for family gatherings. With their bite-sized appeal, they invite everyone to enjoy a sweet treat without the guilt. Get ready to impress your guests with these charming mini treats!

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Ingredients

For the Crust:

1 cup chocolate cookie crumbs (like Oreo)

4 tablespoons unsalted butter, melted

1 tablespoon granulated sugar (optional)

For the Chocolate Cream Filling:

1 cup heavy cream

1/2 cup whole milk

1/3 cup granulated sugar

1/4 cup unsweetened cocoa powder

3 tablespoons cornstarch

1/4 teaspoon salt

1 teaspoon vanilla extract

4 ounces semi-sweet chocolate, chopped

For the Topping:

1 cup heavy cream (for whipped topping)

2 tablespoons powdered sugar

Chocolate shavings or cocoa powder for garnish

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Instructions

Make the Crust:

In a medium bowl, combine chocolate cookie crumbs, melted butter, and granulated sugar (if using). Mix until the texture resembles wet sand.

Press the mixture evenly into the bottom and sides of a 12-cup muffin tin or mini pie dishes. Use a flat-bottomed glass or your fingers to press firmly.

Place the crusts in the refrigerator to set while preparing the filling.

Prepare the Filling:

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Slowly add the whole milk and heavy cream, whisking continuously until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 5-7 minutes). Be patient; it will turn into a thick pudding-like consistency.

Incorporate Chocolate and Vanilla:

Remove the saucepan from heat and stir in the chopped semi-sweet chocolate and vanilla extract until completely melted and smooth.

Transfer the chocolate filling into a bowl, cover with plastic wrap (place the wrap directly on the surface of the filling to prevent a skin from forming), and let it cool for about 30 minutes at room temperature, then refrigerate until chilled for about 1 hour.

Fill the Crusts:

Once the filling is fully chilled, take the crusts out of the refrigerator. Spoon the chocolate cream filling into each crust, filling them generously. Refrigerate the mini pies for at least 2 hours to set properly.

Make the Whipped Topping:

In a mixing bowl, combine the heavy cream and powdered sugar. Using an electric mixer, beat on medium-high speed until stiff peaks form—this should take about 3-5 minutes.

Top and Garnish:

Once the pies are set, remove them from the fridge and generously dollop the whipped topping over each mini pie.

Sprinkle with chocolate shavings or dust with cocoa powder for extra flair.

Serve:

Serve immediately or return them to the refrigerator until ready to enjoy. These mini chocolate cream pies are perfect for parties, dessert platters, or a special treat!

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Prep Time, Total Time, Servings: 30 min | 3 hours | 12 mini pies