These Mini Chocolate Cream Pies are rich, creamy, and utterly decadent—perfect for a bite-sized dessert that’s big on flavor. With a buttery, crisp crust, silky chocolate filling, and a dollop of whipped cream on top, these mini pies are ideal for parties, gatherings, or whenever you need a small yet indulgent treat. They’re easy to make and look absolutely adorable, making them a great addition to any dessert table.

The combination of the rich chocolate filling and the light, fluffy whipped cream makes these mini pies truly irresistible. Serve them for any special occasion or just as a treat for yourself and your loved ones.

Table of Contents

1. Ingredients
2. Instructions
3. Cook Notes & Tips
4. Recipe Variations
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs (about 10 full graham crackers)
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Chocolate Filling

• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Chocolate shavings or curls, for garnish (optional)

Instructions

Step 1: Prepare the Crust

• Preheat your oven to 350°F (175°C).
• In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
• Press the mixture evenly into the bottoms of a 12-cup muffin tin, making sure to pack it down firmly to form mini pie crusts.
• Bake in the preheated oven for 8-10 minutes, or until the crusts are golden brown. Let them cool completely before adding the filling.

Step 2: Make the Chocolate Filling

• In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
• Gradually whisk in the milk until the mixture is smooth, then add the egg yolks, whisking until well combined.
• Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Continue to cook for 1-2 minutes, or until the mixture is thick and smooth.
• Remove from the heat and stir in the butter and vanilla extract until fully incorporated.
• Pour the chocolate filling into the cooled graham cracker crusts, filling each to the top. Smooth the tops with a spoon or spatula.
• Cover and refrigerate for at least 2 hours, or until the filling is set.

Step 3: Make the Whipped Cream

• In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
• Spoon or pipe the whipped cream onto the chilled chocolate pies.
• Garnish with chocolate shavings or curls, if desired.

Step 4: Serve

• Serve the mini chocolate cream pies chilled. Enjoy!

Cook Notes & Tips

• Pressing the Crust: Use the bottom of a small glass or measuring cup to press the graham cracker mixture into the muffin tin to ensure an even and firm crust.
• Constant Stirring: Be sure to stir the chocolate filling constantly while cooking to prevent lumps and to keep it from burning.
• Whipped Cream: Make sure the heavy cream is very cold before whipping—it will whip up faster and hold its shape better.

Recipe Variations

• Oreo Crust: Replace the graham cracker crumbs with crushed Oreo cookies for a chocolatey crust.
• Chocolate Peanut Butter Pies: Swirl a spoonful of peanut butter into each pie before refrigerating for a chocolate-peanut butter twist.
• Mint Chocolate Pies: Add 1/2 teaspoon of peppermint extract to the chocolate filling for a refreshing mint flavor.

Frequently Asked Questions (FAQs)

Q: Can I make these pies ahead of time?
A: Yes! You can make the mini chocolate cream pies up to 2 days in advance. Keep them covered in the refrigerator and add the whipped cream just before serving.

Q: How do I store leftover pies?
A: Store leftover pies in an airtight container in the refrigerator for up to 3 days. The whipped cream may lose some of its structure over time, so it’s best to add it fresh.

Q: Can I freeze these mini pies?
A: Yes, you can freeze the pies without the whipped cream topping. Wrap them tightly and freeze for up to 1 month. Thaw in the refrigerator before adding the whipped cream and serving.

These Mini Chocolate Cream Pies are a delightful treat that combines a rich chocolate filling, buttery graham cracker crust, and a fluffy whipped cream topping. Perfect for any occasion, these bite-sized desserts are easy to make and will impress anyone who takes a bite. Give this recipe a try, and enjoy the creamy, chocolatey goodness in every little pie!