Teeny Tiny Chocolate Cream Pies Recipes

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MINI CHOCOLATE PIES



Mini Chocolate Pies image

I adapted my Aunt Clarica's family-favorite chocolate cream pie into mini individual chocolate pies for this recipe. These mini chocolate pies are so delicious, and perfect for parties.

Provided by Ramona Cruz-Peters

Categories     dessert

Time 3h40m

Number Of Ingredients 13

2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons Crisco shortening
4-5 tablespoons cold water
1 12-ounce can evaporated milk
1 cup sugar
3 egg yolks
3 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 tablespoon margarine
2 teaspoons vanilla extract
Cool Whip whipped topping, thawed
Chocolate sprinkles

Steps:

  • Preheat the oven to 425 degrees F.
  • Sift the flour and salt together into a large mixing bowl. Cut in the shortening thoroughly with a fork or pastry cutter. Stir in the water, starting with 4 tablespoons and adding up to a tablespoon more if the dough seems too dry.
  • Gather the dough into a ball, then roll out onto a floured surface (rolling it slightly thinner than you would for a full-size pie crust). Cut 12 circles into the dough with a 4" circle cookie cutter.
  • Press the dough circles into the cups of a 12-cup muffin tin. Prick the bottom and sides of the dough with a fork.Bake in the preheated oven for 6-8 minutes, or until the dough is firm and lightly golden. Cool in the pan on a wire rack for 5 minutes before removing from the pan to cool on the wire rack completely.
  • In a heavy saucepan over medium heat, mix the evaporated milk, sugar, egg yolks, cocoa powder, and flour. Cook, stirring until the mixture has thickened (about 12 minutes). Add the margarine and vanilla and stir until the margarine has melted and is thoroughly blended into the mixture. Remove from heat.
  • Transfer the chocolate filling to a large liquid measuring cup and let cool for a few minutes so it is warm but not boiling hot. Pour into the baked pie crusts, filling the crusts as much as you can. Cool the mini pies on the counter for 30 minutes before transferring to the refrigerator to cool for at least two more hours.
  • Once the pies are set, top with whipped topping and chocolate sprinkles. Refrigerate until ready to serve.

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