Mini Chocolate Cream Pies

Absolutely! Here’s a full and detailed recipe for Mini Chocolate Cream Pies, including everything from history to nutrition:

Mini Chocolate Cream Pies

Introduction

Mini Chocolate Cream Pies are delightful, individual-sized desserts that combine a buttery crust, velvety chocolate filling, and a fluffy whipped topping. They’re everything you love about traditional chocolate cream pie—but perfectly portioned for parties, picnics, or an elegant finish to a meal. These bite-sized pies are as decadent as they are adorable and can be made ahead, making them ideal for entertaining.

Origin of the Recipe

Chocolate cream pie is a classic American dessert dating back to the early 20th century, often featured in diners and family cookbooks. Its roots lie in the custard pies and puddings of European culinary traditions. The “mini” version is a modern adaptation, making this rich treat more convenient for serving and storing. These individual pies blend the nostalgia of old-fashioned baking with contemporary presentation.

Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs or crushed chocolate cookies
• ¼ cup (50g) granulated sugar
• 6 tbsp (85g) unsalted butter, melted

For the Chocolate Filling:

• ¾ cup (150g) granulated sugar
• ¼ cup (30g) cornstarch
• ¼ tsp salt
• 2 ½ cups (600ml) whole milk
• 4 oz (115g) semi-sweet or dark chocolate, chopped
• 4 large egg yolks
• 2 tbsp (30g) unsalted butter
• 1 tsp vanilla extract

For the Whipped Topping:

• 1 cup (240ml) heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Optional Ingredients:

• 1 tsp instant espresso powder (enhances chocolate flavor)
• Shaved chocolate or cocoa powder for garnish
• Mini chocolate chips or crushed nuts on top
• Substitute Oreo crust for deeper chocolate flavor
• Splash of liqueur (e.g., Kahlua, Baileys) in the filling for an adult version

Instructions

Step 1: Make the Crust

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly coated.
3. Press the mixture firmly into mini muffin tins or a 12-cup cupcake pan lined with paper liners (use the back of a spoon or small cup to flatten).
4. Bake for 6–8 minutes, until set and golden. Let cool completely.

Step 2: Prepare the Chocolate Filling

5. In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
6. Cook over medium heat, whisking constantly, until thickened and bubbling (about 6–8 minutes).
7. In a bowl, beat egg yolks. Slowly whisk in some of the hot milk mixture to temper the yolks.
8. Pour tempered yolks back into the saucepan and cook for 2 more minutes.
9. Remove from heat. Stir in chopped chocolate, butter, and vanilla until smooth.
10. Let filling cool slightly, then spoon or pipe into cooled crusts.
11. Chill for at least 2 hours (or overnight) until set.

Step 3: Make the Whipped Topping

12. Beat cold cream, powdered sugar, and vanilla with a mixer on high speed until stiff peaks form.
13. Pipe or spoon onto the chilled pies. Garnish with chocolate shavings, chips, or cocoa if desired.

Tips for Success

• Use high-quality chocolate for a rich, intense flavor.
• Temper the egg yolks slowly to avoid scrambling them.
• Let the filling cool slightly before adding to the crust to prevent soggy bottoms.
• Chill thoroughly before topping with whipped cream for the cleanest layers.
• Use silicone or non-stick mini tart pans for easy removal.

Serving Recommendations

• Serve cold, straight from the fridge.
• Perfect for afternoon tea, holiday platters, or individual dinner party desserts.
• Add seasonal toppings like raspberries, peppermint chips, or caramel drizzle for variety.
• Pairs well with espresso, cold brew, or dessert wines like port.

Nutrition Estimate

(Per mini pie, based on 12 servings)

Nutrient	Approximate Value
Calories	250–280 kcal
Total Fat	18g
Saturated Fat	10g
Carbohydrates	24g
Sugars	16g
Protein	4g
Fiber	1g
Sodium	100mg

Note: Values may vary based on crust and chocolate used.