If you don’t feel like rewatching my IGTV video with my daughter making Mini Chocolate Pies to get the recipe, here it is for you!
Makes 10-12 Mini Chocolate Pies
Active Time: 45 minutes, but longer with kids…
Total Time, Including Chilling, Baking, and Cooling: 3 hours
- 1 1/4 cups Flour
- 1/2 Tbsp Sugar
- 1/2 tsp Salt
- 1 stick cold Butter, cut into small pieces
- 1/4 cup +/- cold Water
- 1/4 cup Cocoa Powder
- 1/2 cup Sugar
- 2.5 Tbsp Cornstarch
- 1/2 tsp Salt
- 1.5 cups Milk
- 1.5 Tbsp Butter
- 1/4 tsp Vanilla
Make the pie crust. Mix together the dry ingredients in a food processor. Add the butter and pulse until crumbly. Add the water and pulse until just combined and starting to form into a ball. With your hands, form into a ball and flatten into a disc. Wrap in plastic, place in the refrigerator, and chill for at least an hour or overnight.
Meanwhile, make the filling. Combine the first five ingredients and whisk until smooth. Continue whisking over medium heat, until thickened, about two minutes after brought to a boil. Remove from heat and stir in vanilla and butter. Pour the pudding filling into a bowl and cover with plastic wrap, pressing the wrap directly onto the filling. Refrigerate for a few hours, until cool.
When ready to make the crust shells, preheat the oven to 350°F. Roll out the disc onto a lightly floured surface making a large circle, about 1/4″ thick. Using a glass or biscuit cutter, cut circles, anywhere from 3″-3.5″ in diameter. Press the circles into muffin tin cups and then prick the bottom of the shells with a fork. Bake in the oven until just golden, about 15 minutes. Set aside to cool.
Once the shells and filling are both cool, fill the cups by adding dollops of the pudding and smoothing with the back of a spoon.
Before serving, dust with powdered sugar, top with whipped cream, or press in mini marshmallows!!