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Mini Chocolate Cream Pies Recipe

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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.

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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.

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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.

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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.

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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!

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