This Mini Chocolate Pie Recipe is perfect for the holidays! See this fun and delicious dessert here!
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.
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! We know a lot of family members may not be present for the holiday meals this year, so if that’s the case, you can prepare them a meal to go, complete with a homemade dessert. Grab some disposable individual pie pans to take this dessert to-go!
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.
First you will 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 crust first. You can use a food processor for this to get a good crumb consistency. Then, bake your crust for about 10 minutes or until set.
This Mini Chocolate Pie filling comes together on the stovetop. Be sure to give yourself some time dedicated to standing at the stove and stirring on this one! It’s not one that takes forever, but if you are doing kitchen cleanups or turn your back on this, the filling does have the chance of burning!
Just combine dry ingredients in a sauce pan, and then add your egg + milk mixture over 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 butter, vanilla, and 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.
Chill and Add Toppings:
Another fun thing about these mini pies is that you can serve as they are, or add a dollop of sweetened whipped cream to the top for decoration! We added strawberries and sifted cocoa for added flavor.
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 Recipe:
- 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
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.
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.
Amount Per Serving: Calories: 932Total Fat: 47gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 178mgSodium: 431mgCarbohydrates: 116gFiber: 7gSugar: 84gProtein: 12g
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