Indulge in these adorable and delicious Mini Chocolate Cream Pies—perfectly portioned desserts that are rich, creamy, and satisfying. With a buttery crust, silky chocolate filling, and a dollop of whipped cream, these mini pies are an elegant addition to any gathering. Whether for a party, holiday celebration, or just a sweet craving, these bite-sized treats will steal the show and leave everyone wanting more.

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Chocolate Filling:

• 2½ cups whole milk
• ¾ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1½ cups semi-sweet chocolate chips

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or mini chocolate chips, for garnish

Directions

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
3. Press the mixture firmly into the bottoms and slightly up the sides of a 12-cup muffin tin or mini tart pans.
4. Bake for 8-10 minutes, or until lightly golden. Allow the crusts to cool completely before adding the filling.

Make the Chocolate Filling:

1. In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt until smooth.
2. Place over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
3. In a small bowl, beat the egg yolks. Gradually whisk a small amount of the hot mixture into the yolks to temper them, then pour the yolks back into the saucepan.
4. Continue cooking for 2-3 minutes, stirring constantly, until the filling is thick and smooth. Remove from heat.
5. Stir in the vanilla extract and chocolate chips until fully melted and incorporated.

Assemble the Pies:

1. Spoon the chocolate filling into the cooled crusts, filling each one to the top.
2. Cover with plastic wrap, pressing it gently against the surface of the filling to prevent a skin from forming.
3. Chill in the refrigerator for at least 2 hours, or until set.

Make the Whipped Cream:

1. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Decorate and Serve:

1. Pipe or spoon a dollop of whipped cream onto each mini pie.
2. Garnish with chocolate shavings, mini chocolate chips, or a sprinkle of cocoa powder.
3. Serve chilled and enjoy!

Serving and Storage Tips

Serving:

• Serve these mini pies chilled for the best flavor and texture.
• Pair with fresh berries for a refreshing contrast to the rich chocolate.

Storage:

• Refrigerator: Store in an airtight container for up to 3 days. Add whipped cream just before serving for maximum freshness.
• Freezer: Freeze the assembled pies (without whipped cream) for up to 1 month. Thaw in the refrigerator and top with whipped cream before serving.

Variations

1. Peanut Butter Chocolate Pies:
   • Add a layer of peanut butter to the crust before adding the chocolate filling.
2. Oreo Crust:
   • Replace the graham cracker crumbs with crushed Oreos for an extra chocolaty base.
3. Mint Chocolate Pies:
   • Stir ½ teaspoon of peppermint extract into the chocolate filling and garnish with crushed peppermint candies.
4. White Chocolate Pies:
   • Substitute white chocolate chips for the semi-sweet chocolate and reduce the sugar slightly.
5. Coffee Chocolate Pies:
   • Add 1 teaspoon of instant espresso powder to the chocolate filling for a mocha twist.

Conclusion

Mini Chocolate Cream Pies are the perfect combination of creamy decadence and crisp buttery crust in an elegant, bite-sized package. They’re easy to make, endlessly customizable, and always a hit with chocolate lovers. Whether for a casual treat or a special occasion, these mini pies are sure to impress and satisfy every sweet tooth.

FAQs

1. Can I use store-bought crusts?
Yes, pre-made mini tart shells or phyllo cups work well for convenience.

2. What can I use instead of graham crackers?
Try crushed digestive biscuits, vanilla wafers, or pretzels for a unique twist.

3. Can I make these without eggs?
Yes, you can use 2 tablespoons of cornstarch instead of the egg yolks for a completely egg-free filling.

4. How do I keep the crust from sticking to the pan?
Grease the muffin tin or use silicone molds for easy removal.

5. Can I double this recipe?
Absolutely! This recipe is easily scalable for larger gatherings.

Enjoy these creamy, chocolaty delights—they’re guaranteed to disappear quickly! 🥧🍫✨