Print

Mini Chocolate Pies Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

These Mini Chocolate Pies feature a tender homemade crust filled with a rich, creamy chocolate custard made from evaporated milk, cocoa, and egg yolks. Perfectly portioned in a muffin tin, these luscious pies are topped with whipped cream and chocolate sprinkles for an irresistible, bite-sized treat.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons Crisco shortening
  • 4–5 tablespoons cold water

For the Filling:

  • 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

Toppings:

  • Cool Whip whipped topping, thawed
  • Chocolate sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to get ready for baking the pie crusts.
  2. Prepare the Dough: Sift together 2 cups of the flour and salt into a large mixing bowl. Cut in the shortening thoroughly using a fork or pastry cutter until the mixture resembles coarse crumbs. Gradually stir in 4 tablespoons of cold water, adding an extra tablespoon if the dough feels too dry. Gather the dough into a ball.
  3. Roll and Cut Dough: On a floured surface, roll out the dough slightly thinner than a standard pie crust. Using a 4-inch circle cookie cutter, cut out 12 circles from the dough.
  4. Line Muffin Tin: Press each dough circle into the cups of a 12-cup muffin tin. Prick the bottoms and sides of each crust with a fork to prevent bubbling during baking.
  5. Bake Crusts: Bake the crusts in the preheated oven for 6-8 minutes, until firm and lightly golden. Remove and cool in the pan on a wire rack for 5 minutes before gently removing to cool completely on the rack.
  6. Make Chocolate Filling: 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, approximately 12 minutes. Remove from heat and stir in margarine and vanilla extract until fully melted and incorporated.
  7. Cool Filling: Transfer the filling to a large liquid measuring cup and let it cool for a few minutes until warm but not hot.
  8. Fill the Pies: Pour the chocolate filling into the baked crusts, filling each as much as possible. Allow to cool on the counter for 30 minutes.
  9. Chill: Transfer the filled pies to the refrigerator and chill for at least two hours until fully set.
  10. Add Toppings and Serve: Once set, top each mini pie with a dollop of Cool Whip whipped topping and sprinkle with chocolate sprinkles. Keep refrigerated until ready to serve.

Notes

  • Ensure the dough isn’t too thick when rolling out for a crisp, delicate crust.
  • If the filling is too thick while cooking, stir gently to avoid lumps.
  • Cool the pies completely before adding whipped topping to prevent melting.
  • These pies can be stored covered in the refrigerator for up to 3 days.
  • For added texture, consider garnishing with crushed nuts or a dusting of powdered sugar instead of sprinkles.

Keywords: mini chocolate pies, chocolate custard pie, bite-sized desserts, homemade pie crust, easy chocolate pies, mini desserts

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