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Mini Chocolate Pies Recipe

Mini Chocolate Pies Recipe
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5 from 32 reviews

Indulge in these delightful mini chocolate pies that promise a rich, creamy bite of heaven with every forkful. Featuring a cocoa-infused buttery crust and a smooth, velvety chocolate filling, these pies are perfect for any chocolate lover seeking an elegant yet easy dessert.

Ingredients

Scale

Crust Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 2 tablespoons ice water

Filling Ingredients

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • Pinch of salt

Topping

  • Whipped cream for topping (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the crusts.
  2. Make the Crust Dough: In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, and granulated sugar. Add the chilled, cubed unsalted butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition until the dough just comes together and holds its shape.
  4. Roll and Cut Dough: Lightly flour a clean surface, then roll out the dough to about 1/8-inch thickness. Cut small circles to fit your mini pie tins or molds.
  5. Form the Crusts: Press the dough circles into the mini pie tins firmly and trim any excess dough from the edges. Use a fork to prick the bottoms to prevent bubbling during baking.
  6. Bake Crusts: Bake the crusts in the preheated oven for about 10 minutes, or until they become slightly firm to the touch. Remove from oven and let cool.
  7. Prepare Chocolate Filling: While the crusts bake, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and immediately add the semi-sweet chocolate chips. Stir continuously until the mixture is completely smooth and shiny.
  8. Add Flavorings: Stir in the vanilla extract and a pinch of salt to enhance the chocolate flavor.
  9. Fill the Crusts: Pour the warm chocolate filling evenly into the baked mini crusts.
  10. Chill the Pies: Place the filled pies in the refrigerator for at least 2 hours, allowing the filling to set and firm up properly.
  11. Serve: Optionally, top each mini chocolate pie with a dollop of whipped cream before serving for an extra touch of indulgence.

Notes

  • Use chilled butter and ice water to keep the crust flaky and tender.
  • If you don’t have mini pie tins, cupcake liners or muffin molds can be a suitable alternative.
  • Ensure the cream does not boil, just reaching a simmer is sufficient to melt the chocolate smoothly.
  • For a richer filling, you can use dark chocolate instead of semi-sweet chocolate chips.
  • Make the pies a day ahead to give the filling ample time to set for best texture and flavor.

Nutrition

Keywords: mini chocolate pies, chocolate dessert, mini pies, chocolate filling, easy chocolate pie, homemade pie crust, no bake chocolate dessert

Find it online: https://maicook.com/mini-chocolate-pies-recipe/