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Chocolate desserts hold a special place in the hearts of many. Whether it’s the silky smoothness of a chocolate mousse or the decadent layers of a chocolate cake, the allure of chocolate is undeniable. Among these delightful creations, mini chocolate cream pies stand out as a beloved choice. These bite-sized treats pack a punch of flavor and indulgence, making them perfect for any occasion. From casual family gatherings to elegant dinner parties, mini chocolate cream pies are sure to please chocolate lovers of all ages.

Mini Chocolate Cream Pies

Discover the perfect dessert with mini chocolate cream pies, a delectable treat for any occasion. These bite-sized delights feature a rich chocolate filling, a buttery crumb crust, and a light whipped cream topping that will impress guests at gatherings or make family celebrations extra special. Easy to make and beautifully presented, these mini pies are not only a joy to eat but also a creative way to indulge in the beloved flavor of chocolate—all in a perfect portion! Enjoy making and sharing this delightful dessert that brings smiles to everyone who tastes it.
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Ingredients
  

1 cup chocolate cookie crumbs

4 tablespoons unsalted butter, melted

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

3 large egg yolks

1/4 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup whole milk

Whipped cream, for topping

Chocolate shavings or cocoa powder, for garnish

Instructions
 

Prepare the crust: In a medium bowl, mix the chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of mini pie tins (or a muffin tin) to form small pie crusts. Chill in the refrigerator for about 15-20 minutes to set.

    Make the chocolate filling: In a medium saucepan, combine 1/2 cup of heavy cream, granulated sugar, cornstarch, and salt. Whisk together until there are no lumps. Cook over medium heat, whisking constantly until the mixture starts to thicken and bubble.

      Temper the egg yolks: Meanwhile, in a small bowl, whisk the egg yolks. Once the cream mixture is bubbling, slowly pour about 1/2 cup of the hot mixture into the egg yolks while whisking continuously to temper them. This prevents the yolks from scrambling.

        Combine and cook: Pour the tempered egg yolk mixture back into the saucepan and stir continuously until the mixture thickens further and coats the back of a spoon (about 2 minutes). Remove from heat and stir in the chocolate chips and vanilla extract until smooth and shiny.

          Fill the crusts: Remove the pie crusts from the refrigerator and carefully pour the chocolate filling into the cooled crusts, filling them generously. Allow the mini pies to cool to room temperature, then cover and refrigerate for at least 2 hours to set completely.

            Prepare the whipped cream: In a separate bowl, use an electric mixer to beat the remaining 1/2 cup of heavy cream and powdered sugar until stiff peaks form.

              Serve: Once the mini pies have set, top each pie with a generous dollop of whipped cream and garnish with chocolate shavings or a dusting of cocoa powder.

                Enjoy! Serve immediately, or keep them refrigerated until ready to serve.

                  Prep Time: 30 minutes | Total Time: 3 hours | Servings: 6 mini pies