Mini Chocolate Cream Pies Recipes

MINI CHOCOLATE PIES

Steps:

• Preheat the oven to 425 degrees F.
• Sift the flour and salt together into a large mixing bowl. Cut in the shortening thoroughly with a fork or pastry cutter. Stir in the water, starting with 4 tablespoons and adding up to a tablespoon more if the dough seems too dry.
• Gather the dough into a ball, then roll out onto a floured surface (rolling it slightly thinner than you would for a full-size pie crust). Cut 12 circles into the dough with a 4" circle cookie cutter.
• Press the dough circles into the cups of a 12-cup muffin tin. Prick the bottom and sides of the dough with a fork.Bake in the preheated oven for 6-8 minutes, or until the dough is firm and lightly golden. Cool in the pan on a wire rack for 5 minutes before removing from the pan to cool on the wire rack completely.
• In a heavy saucepan over medium heat, mix the evaporated milk, sugar, egg yolks, cocoa powder, and flour. Cook, stirring until the mixture has thickened (about 12 minutes). Add the margarine and vanilla and stir until the margarine has melted and is thoroughly blended into the mixture. Remove from heat.
• Transfer the chocolate filling to a large liquid measuring cup and let cool for a few minutes so it is warm but not boiling hot. Pour into the baked pie crusts, filling the crusts as much as you can. Cool the mini pies on the counter for 30 minutes before transferring to the refrigerator to cool for at least two more hours.
• Once the pies are set, top with whipped topping and chocolate sprinkles. Refrigerate until ready to serve.

TEENY-TINY CHOCOLATE CREAM PIES

Steps:

• Make the mousse: Gently bring the cream, chocolate and a pinch of salt to a simmer in a small saucepan over medium-low heat, stirring constantly, until all the chocolate is melted. Transfer the mixture to a large metal bowl, let cool to room temperature, then refrigerate to chill, about 15 minutes. Beat with an electric mixer on medium-high until light and airy and stiff peaks form. Transfer to a pastry bag fitted with a round pastry tip.
• Lay the cookies out on a baking sheet. Starting at the edge of each cookie but leaving just a small border, pipe spirals of mousse to cover the cookie.
• Make the meringue: Rinse and dry the pastry bag, and fit it with a star tip. Put the eggs whites, cream of tartar and a large pinch of salt in a large bowl, and beat with an electric mixer on medium-high until foamy. While continuing to beat, add the sugar, 1 tablespoon at a time, until it is all added and there are glossy, stiff peaks. Transfer the meringue to the pastry bag, and pipe in spirals as with the mousse, to completely cover the mousse.
• Preheat the broiler, and broil the pies until the meringue is lightly toasted, turning the baking sheet as needed (watch carefully, burning can happen quickly!). Or use a kitchen torch to toast the meringue. Serve right away, or refrigerate for up to 2 hours.

EASY MINI CHOCOLATE PUDDING PIES

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon into graham crusts, adding about 1/2 cup to each.
• Refrigerate 1 hour. Top with remaining ingredients before serving.

MINI CHOCOLATE CREAM PIES

Steps:

• To prepare the cookie cups, preheat oven to 350° F. Mix flour, cocoa powder, salt, and cinnamon in a small bowl. Set aside.
• Combine butter and sugar in the bowl of a standing mixture on medium speed with the paddle attachment. Beat until light and fluffy. Add egg and vanilla extract and beat until well combined. Add flour mixture and stir on low speed until the dough comes together, about 1 minute. Turn the dough out onto a lightly floured surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic, and chill until firm, about 30 to 40 minutes.
• One at a time, roll out the chilled disks of dough to about 1/8-inch thickness on a counter generously dusted with cocoa powder. Using a 3 3/4-to 4-inch flower-shaped cookie cutter, stamp out as many flowers as possible. Gently transfer the dough to a greased muffin tin, tucking each flower carefully into one of the cups.
• With a toothpick or sharp skewer, prick holes in the dough around the edge of the cup, about 1/8 to 1/4 inch apart, adding a few holes in the center as well. Gather the scraps, re roll, and stamp out additional cookies to fill the remaining cups. Bake for about 10 minutes, until just set, shifting the baking sheets halfway through for even baking. Let the cookies cool in the muffin tins for 5-10 minutes before running a thin metal spatula around the outside edge of each cup. Leave cups in the pan to cool completely before removing carefully.
• To prepare the pudding, whisk together sugar, cornstarch, salt, and yolks in a small heavy saucepan until well combined. Add milk in a stream, whisking constantly. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking constantly for 1 minute (filling will be thick).
• Force filling through a fine-mesh sieve into a medium bowl, then whisk in chocolates, butter, and vanilla.
• Place the bowl containing filling in a larger bowl containing ice and water. Whisk filling until it feels just warm to the touch, adding more ice to the water bath if necessary. Pipe or spoon filling into cookie cups and chill uncovered for at least 3 hours.
• Just before serving, beat heavy cream with confectioners' sugar and vanilla until it just holds stiff peaks. Pipe or spoon the whipped cream on top of each pie. Garnish with chocolate sprinkles or shavings.

CHOCOLATE CREAM PIE II

Steps:

• In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
• Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

MINI CHOCOLATE PIES

Steps:

• Start by preheating your oven to 325 degrees. Then place your mini pie crust on a baking sheet.
• Now in a saucepan you will add your milk and cream and whisk until it is warmed and simmering. Make sure to stir often to prevent burning.
• Add in your coffee and whisk until incorporated. Remove your chocolate pie filling from the heat.
• Now add in your sugar, salt, and both chocolates. Stir until the chocolate is fully melted down.
• In a small bowl add in your room temperature eggs, and whisk well. Then slowly stir them into the pie mixture. They have to be room temperature or they will cook into scrambled eggs.
• Pour the chocolate mixture into your tart shells, and bake for 15-20 minutes or until the chocolate filling is fully cooked.
• Place your mini chocolate pies on a cooling rack to cool down. Then serve and enjoy.