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Before diving into the recipe, it’s important to understand the key components that make these mini chocolate cream pies so delicious. Each element plays a crucial role in the overall flavor and texture of the dessert, and mastering them will set you up for success in your baking endeavors.

Mini Chocolate Cream Pies

Satisfy your sweet tooth with these Heavenly Mini Chocolate Cream Pies! Perfectly portioned indulgence features a crunchy chocolate cookie crust filled with a smooth chocolate cream filling, topped with light whipped cream. Ideal for gatherings or a personal treat, each mini pie is a delightful blend of textures and flavors. Follow our step-by-step guide for a foolproof recipe, and impress your guests with this decadent dessert. Perfect for any occasion!
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Ingredients
  

For the Crust:

1 cup chocolate cookie crumbs (such as crushed Oreo cookies)

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the Chocolate Cream Filling:

2 cups whole milk

1/2 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/4 cup cornstarch

1/4 teaspoon salt

1 teaspoon vanilla extract

4 large egg yolks, lightly beaten

2 tablespoons unsalted butter

For the Topping:

1 cup heavy cream

2 tablespoons powdered sugar

Chocolate shavings or a light dusting of cocoa powder for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C).

    Make the Crust: In a medium mixing bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined and the crumbs are evenly moistened. Press this mixture firmly into the bottoms and up the sides of a mini muffin tin or mini tartlet pans. Bake in the preheated oven for 8-10 minutes, or until just set. Once baked, remove from the oven and allow to cool completely.

      Prepare the Chocolate Cream Filling: In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt until evenly distributed. Gradually pour in the whole milk, whisking continuously to eliminate any lumps and ensure a smooth mixture.

        Cook the Mixture: Place the saucepan over medium heat and continue whisking until the mixture begins to thicken and gently bubble, about 5-7 minutes. Once thickened, reduce the heat to low. Carefully whisk a small portion of the hot chocolate mixture into the beaten egg yolks to temper them, then slowly pour the egg yolk mixture back into the saucepan. Whisk continuously for an additional 2-3 minutes until the pudding is smooth and thickened to your desired consistency.

          Add Flavor: Remove the saucepan from heat and stir in the vanilla extract and butter until fully incorporated. Allow the filling to cool slightly before carefully spooning it into the cooled chocolate crusts, filling each about 3/4 full. Transfer the filled pies to the refrigerator and chill for at least 2 hours to allow the filling to set.

            Make the Whipped Topping: In a large mixing bowl, whip the heavy cream and powdered sugar together using an electric mixer until soft peaks form. Be careful not to overbeat, as you want a light and airy texture.

              Assemble the Pies: Once the chocolate cream filling has set in the refrigerator, remove the mini pies. Generously dollop the whipped cream on top of each pie, creating a beautiful presentation. Optionally, add chocolate shavings or a light dusting of cocoa powder for an elegant garnish.

                Serve and Enjoy: Serve these delightful mini chocolate cream pies chilled, and enjoy a decadent dessert that is sure to impress friends and family alike!

                  Prep Time, Total Time, Servings: 30 mins | 3 hrs | 12 mini pies