Mini Chocolate Pies {Recipe} (2024)

Mini Chocolate Pies {Recipe} (1)

My baby sister is getting married next summer. We're about ankle-deep at this point in trying to get some of the basics set. The thing is, she can't really be related to me because she's not a huge fan of cake. (I know! Right?!)

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So, I'm thinking that if we can convince my mom, and perhaps my future brother-in-law... she can go with some kind of dessert bar.

Now, I would LOVE to be able to actually make such a thing happen for her all by myself, but given that the wedding will be in Texas, and I live in Minnesota, this seems unlikely. But perhaps I can make some recommendations... like these mini chocolate cream pies.

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What You Need:
For the crust:
2 cups flour
1 tsp. salt
2 Tbsp. powdered sugar
1/2 cup shortening
1/2 cup heavy cream
3 Tbsp. butter

For the filling:
3/4 cup butter (at room temperature)
1 cup powdered sugar
5 oz. semisweet or unsweetened chocolate, melted
1 1/2 tsp. vanilla
3 eggs (or 3/4 cup 'pasteurized egg product' to protect from salmonella)

For the topping:
1 cup heavy whipping cream
3 Tbsp. powdered sugar
1 tsp. vanilla

Yield: About 36 mini pies.

For the Crust:
Preheat the oven to 425-degrees (F).

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In the bowl of a mixer, or in a medium-sized bowl, combine the dry ingredients.
Add shortening and butter, and either mix on low or cut in with a pastry cutter just until you get coarse crumbs, like you see above. (About 30 seconds on low in my Kitchen Aid.)

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Add the cream, with the mixer on low, until it just begins to form a ball (about 30-60 seconds). There will still be some crumbs. Do not overmix or it will get tough.

Turn the dough out onto some plastic wrap.

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Knead it with your hands about 5-10 times, until it becomes one ball.
Wrap the dough, and put it in the refrigerator for 20-30 minutes.

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Dust a piece of parchment paper with flour. Unwrap the dough, and dust the top with flour. Roll out to about 1/8" thick. Be sure you roll the crust very thin. If it's too thick, it doesn't wrap around the pan well, and you have fat, flat pie shells.
Cut out individual crusts using a 2.5" - 3" round, fluted or flower cookie cutter. (I used a 10-petal flower cutter that is just shy of 3" in diameter.)

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Press the shapes, as evenly as possible around the underside of a mini-cupcake pan. You want to be sure to get the sides to stick down or when they bake, they will bake more flat than like a bowl.

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When you cover all of the cups, place the tray in the refrigerator for 10-15 minutes to help the crusts set in their shape.

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Bake the crusts for 8-10 minutes at 425-degrees, or until golden brown.

For the Filling:
An important note... EVERYTHING needs to be room temperature for this recipe. The melted chocolate can be slightly warmer, but nothing can be cold, or you'll get clumpy filling.

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In the bowl of a mixer, combine the butter and powdered sugar until it is creamy. (2-3 minutes)

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Next, add the vanilla and melted chocolate, and mix until well combined.

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Add the eggs, one at a time, or the pasteurized eggs 1/4 cup at a time.

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Mixing well after each addition until it looks soft, light and silky like this. (You can see the difference in color between this photo and the one above where I add the eggs. That helps me know when it's mixed well enough.)

**This is where you want to be a little careful. Try to use a low speed, and watch that you don't overmix or it can separate a little, which is kind of what happens to mine almost every time because I forget to pay attention.

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Load the filling into a piping bag fitted with Tip 1A, or just a piping bag with a hole cut in the bottom, or even a zip-top baggie, if you want.
Fill each cooled pie shell with filling.

For the Topping:

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Here's where I tell you that I cheated this time around. I have a few cans of whipped cream in the fridge, and I was pressed for time, so I just used that.

If you want to make the whipped cream, combine the cream & powdered sugar in the bowl of a mixer. Mix on high until stiff peaks form (about a minute). Add vanilla just before you turn off the mixer.
To help the cream whip best, put the bowl and beater(s) in the refrigerator for a while before you whip it.

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I then topped the little pies with chocolate shavings, using a Hershey bar and my small cheese grater.

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These were really good, and since French Silk Pie is my sister's favorite, I'm thinking these might have a chance on the wedding table?!

PS- To make a super simple version of these... use store-bought pie crust, instant pudding mix, and the can of whipped cream. SO easy!!

Click the Links Below to See:
French Silk Pie Recipe
Ridiculous Chocolate Cake Recipe (includes chocolate cake, pie crust and this pie filling)
Pie Recipes
Chocolate Recipes

Mini Chocolate Pies {Recipe} (2024)
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