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Mini Chocolate Pie Recipe

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This Mini Chocolate Pie Recipe is perfect for the holidays! See this fun and delicious dessert here!

pie ingredients

Mini Chocolate Pie Recipe:

I love the idea of mini pies. For one, the crust is my absolute favorite part of the pie. Yes, I’m odd! I love the saltiness of a good pie crust against the pie filling. Of course, with a mini pie you have a much better crust to pie ratio! Haha! They are perfect for those of us who love our pie crust.

The other great thing about mini pies is that they require NO serving. This is ideal for busy holidays where the hostess is trying to keep up with food and dessert, but at the same time wants to visit with family members. When thinking about holiday pies there are so many options.

The other thing I love about this recipe — aside from the pie shells– is the rich chocolate flavor. This homemade version is better than anything you will make with an instant pudding mix! If you have family members home for the holidays that include a chocolate lover or two, this recipe will be a win.

Individual Dessert Advantages:

For those of us looking for individual desserts to be able to keep down kitchen traffic and promote distancing as much as possible, these Mini Chocolate Pies work well.

You can also prepare these in disposable dishes to drop off to family members! You can use any of your favorite pie recipes for individual pies if you end up purchasing a set of single serving pie pans.

Mini Chocolate pie Fill pie crust

Not only do these work for preparing food to go, there’s no need for any serving utensils or anyone asking if they can cut the pie!

Everyone gets their own pie, so you can serve on a tray, dessert table, or bring out from the fridge if you’re having a more formal sit-down family dinner.

If individual pie pans aren’t in the budget, you might be able to make this recipe in a mini muffin cups pan or regular muffin cups pan. Grease the pan well to ensure your pie crusts do not break when removed from the pan!

You can definitely purchase the pre-made graham cracker crusts for this recipe. It will work with a graham cracker crust , refrigerated pie crust, or a homemade, flaky crust. These individual crusts can’t be really messed up! I do have a pie crust recipe separately on the blog if you’re not sure what pie crust ingredients are needed.

pie - add filling

Make It:

First you will will pre heat oven and start with individual pie pans or wide ramekins. If you have the traditional shaped ramekins, they may not be exactly ideal for this since they are harder to eat out of (the sides are too straight up and down). I would recommend these small pie pans for this recipe.

To make this Mini Chocolate Pie Recipe, you will whip up the pie crust dough first. You can use a food processor for this to get a good crumb consistency. Then, bake your mini pie crusts for about 10 minutes or until set.

If you’re using a refrigerated or traditional crust, a large cookie cutter or pastry cutter can get the crusts the shape you want without a lot of guesswork.

Mini Chocolate pie add pie dust

Chocolate Filling:


This Mini Chocolate Pie filling comes together on the stovetop. Be sure to give yourself a few minutes of dedicated time to standing at the stove and stirring on this one! The chocolate can ruin if it overheats.

Just combine dry ingredients in a medium saucepan. Add your egg + milk mixture over low heat and gently whisk or stir until sugar is dissolved. No need to overbeat, just gently stir while the mixture heats up to a boil.

Turn heat down to medium/low and add melted butter, vanilla extract, and chopped chocolate and continue to stir until all ingredients are incorporated. Since this is the only point in which eggs will cook, be sure to allow to gently boil for 3-5 minutes. Mixture should be approaching custard consistency. It will thicken more as it chills.

Add your filling to your prepared crusts inside the mini pie pan — I line them up on a baking sheet to keep them together in the fridge. These will need to chill 2-4 hours at minimum. If you’re serving the next day, I would cover them in order to keep them tasting fresh!

Mini Chocolate pie plated

Chill and Add Toppings:

Another fun thing about these easy mini chocolate pudding pies is that you can serve as they are in a pretty pie plate, or add a dollop of sweetened whipped cream to the top for decoration! We added strawberries and sifted cocoa powder for added flavor. Add chocolate shavings using a milk chocolate bar, or add semi-sweet chocolate chips or a little cool whip!

A sprig of mint also gives these some extra color if you’re preparing for a special dinner. Hope you enjoy! Print the recipe below to add to your holiday menu.

Mini Chocolate pie plated above shot

Mini Chocolate Pie Recipe:

Yield: 6

Mini Chocolate Pies

Mini Chocolate pie add filling

Single Serve Pies from scratch: Perfect for holiday dinners, or to refrigerate for smaller portions.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

  • Filling:
  • 1/2 tsp. Salt
  • 1 tsp. Vanilla
  • 2 cups Dark Chocolate (Bakers or good quality)
  • 4 Egg Yolks
  • 1/3 cup Cornstarch
  • 2/3 cup Sugar
  • 3 cups Whole Milk
  • 2 tbsp. Butter, softened
  • Sweetened Whipped Cream, Strawberries and Cocoa Powder
  • For the crust:
  • 2 cups Graham Cracker crumbs
  • 5 tbsp. Unsalted Butter, melted
  • 1/3 cup Granulated Sugar

Instructions

Preheat oven to 350º.

Process all crust ingredients in a food processor until grainy and press them in the bottom of 6 mini pie molds (or one big one if you prefer).

Bake for 10 minutes and remove from the oven.

Mix all dry ingredients of the pie in a saucepan.

Combine egg yolks and milk in a container and pour over dry ingredients mixture. Stir until sugar dissolves.

Bring to a boil and lower heat to minimum. Add butter and vanilla and mix well.

Add chocolate and stir until everything is combined and soft, and mixture has reached a thickening custard consistency.

Boil on lowest heat for Approximately 3-5 minutes total.

Pour over pie molds. Refrigerate for 2 hours.

Garnish with whipped cream, strawberries and cocoa.

Notes

This recipe calls for baking chocolate. You can use any brand, but good quality will work best. Results may vary widely if substituting with cocoa or chocolate chips.

Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 932Total Fat: 47gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 178mgSodium: 431mgCarbohydrates: 116gFiber: 7gSugar: 84gProtein: 12g

Did you make this recipe?

Please leave a comment if you love this recipe!

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