Mini Chocolate Cream Pies
Mini Chocolate Cream Pies are the perfect addition to your dessert table this holiday. They are super easy to make, rich, and elegant in flavor and presentation. Both adults and children alike will enjoy these tasty little treats.
Servings: 12
Calories: 412.46kcal
Ingredients
Mini Chocolate Cream Pies
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- pinch salt
- 2 cups whole milk
- 1 cup heavy cream
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 cup American Heritage Finely Grated Chocolate * plus more for garnish
- 12 mini pie shells * store-bought or homemade
Homemade Whipped Cream
- 1/2 cup heavy cream
- 1 tablespoons granulated sugar
Instructions
Mini Chocolate Cream Pies
- Combine the sugar, cocoa powder, cornstarch, and salt in a large saucepan OFF of the heat.
- Whisk in the milk and heavy cream.
- Place the pan on the stove top and turn it on to medium heat.
- Whisk in the egg yolks.
- Cook until hot, bubbly, and starting to thicken, about 8-10 minutes.
- Remove the pan from the heat and stir in the vanilla extract, butter, and grated chocolate until everything is melted and well blended.
- Spoon the chocolate pie filling evenly into the pie shells (you may have some extra filling).
- Allow to cool slightly, then wrap each pie in plastic wrap so that the plastic wrap is touching the pie filling to prevent a "skin" from forming as they set.
- Place the pies in the refrigerator to chill for at least 4 hours or until set.
Homemade Whipped Cream
- Add the heavy cream and sugar to a mixing bowl and using a whisk attachment, whip until soft peaks form.
- Using a spoon or piping bag and top, add a dollop of whipped cream to each mini pie.
- Garnish with extra grated chocolate.
Video
Notes
Tips and Techniques for the Best Mini Chocolate Cream Pies
- Use store bought mini pie shells to make this dessert no-bake. Or, you can make your favorite homemade pie crust in mini pie pans.
- If you have extra chocolate pie filling, you can enjoy it as a pudding treat. Just place it in small bowls or cups and place in the refrigerator for at least 4 hours.
- Ensure that the plastic wrap is fully touching the top of the chocolate filling to prevent a “skin” from forming on top of the pie as it chills.
- Store leftover Chocolate Cream Pie tightly covered in the refrigerator. Use within 3-4 days.
Nutrition
Serving: 1mini pie | Calories: 412.46kcal | Carbohydrates: 46.16g | Protein: 4.69g | Fat: 23.67g | Saturated Fat: 14.55g | Monounsaturated Fat: 1.5g | Cholesterol: 100.92mg | Sodium: 152.11mg | Potassium: 108.2mg | Fiber: 1g | Sugar: 34.2g | Vitamin A: 660IU | Vitamin C: 0.21mg | Calcium: 90.79mg | Iron: 0.56mg