Introduction

These Mini Chocolate Pies are perfect bite-sized treats that combine a flaky crust with a rich, creamy chocolate filling. Topped with whipped cream and chocolate sprinkles, they make an irresistible dessert for any occasion.

The image shows several small tarts arranged on a black wire cooling rack over a white marbled surface. Each tart has three visible layers: the bottom layer is a light golden, slightly rough textured pastry shell; the middle layer is a smooth, dark brown chocolate filling that looks creamy; the top layer is a dollop of white whipped cream, slightly textured and airy, sprinkled with small, dark brown chocolate sprinkles. The tarts are round, uniform in size, and the focus is on the closest tart in the lower center of the image, with a soft blur on the tarts in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons Crisco shortening
4-5 tablespoons cold water
1 (12-ounce) can evaporated milk
1 cup sugar
3 egg yolks
3 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 tablespoon margarine
2 teaspoons vanilla extract
Cool Whip whipped topping, thawed
Chocolate sprinkles

Instructions

Step 1: Preheat the oven to 425 degrees F.
Step 2: Sift 2 cups of flour and salt together into a large mixing bowl. Cut in the shortening thoroughly using a fork or pastry cutter. Stir in cold water, starting with 4 tablespoons and adding up to 1 tablespoon more if the dough seems too dry.
Step 3: Gather the dough into a ball and roll it out on a floured surface slightly thinner than a full-size pie crust. Use a 4-inch circle cookie cutter to cut 12 circles.
Step 4: Press the dough circles into the cups of a 12-cup muffin tin. Prick the bottom and sides with a fork to prevent bubbling.
Step 5: Bake for 6-8 minutes until the dough is firm and lightly golden. Cool in the pan on a wire rack for 5 minutes, then remove the pies to cool completely on the wire rack.
Step 6: In a heavy saucepan over medium heat, combine evaporated milk, sugar, egg yolks, cocoa powder, and the remaining 2 tablespoons of flour. Cook, stirring constantly, until the mixture thickens (about 12 minutes).
Step 7: Remove from heat and stir in margarine and vanilla extract until fully blended and smooth.
Step 8: Let the chocolate filling cool slightly until warm but not hot, then pour it into the baked pie crusts, filling each as much as possible.
Step 9: Let the pies cool on the counter for 30 minutes, then refrigerate for at least 2 hours to set.
Step 10: Before serving, top each mini pie with Cool Whip whipped topping and sprinkle with chocolate sprinkles. Keep refrigerated until ready to enjoy.

Tips & Variations

For a richer crust, substitute half of the shortening with cold butter for a slightly flaky texture.
Add a pinch of cinnamon or a drop of peppermint extract to the filling for a unique twist.
If you don’t have a 4-inch cookie cutter, use a knife to cut circles from rolled dough using a small bowl as a guide.
Mini chocolate chips can be sprinkled on top along with the sprinkles for extra texture.

Storage

Store the mini pies covered in the refrigerator for up to 3 days. Reheat is not recommended as the filling is best served chilled and creamy. For best taste, add the whipped topping just before serving.

How to Serve

The image shows several small tarts arranged on a black cooling rack on top of a white marbled surface. Each tart has a golden-brown, slightly thick crust holding a dark, smooth and glossy chocolate filling layer. On top of the chocolate layer, there is a swirl of fluffy white whipped cream with a soft texture, sprinkled with small, thin chocolate sprinkles in a random pattern. The tarts are close to each other, and the focus is sharpest on one tart in the middle, showing its detailed layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of Crisco shortening for the crust?

Yes, you can substitute butter for shortening in equal amounts to achieve a richer and slightly flakier crust, though it may change the texture slightly.

Can these mini pies be frozen?

While you can freeze the baked crusts and filling separately, the whipped topping does not freeze well. Thaw thoroughly in the refrigerator before assembling and serving.