Mini Chocolate Cream Pies Recipe

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08 January 2020

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Mini Chocolate Cream Pies Recipe

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This post was sponsored by AMERICAN HERITAG Chocolate as part of an Influencer Campaign for Influence Central and all opinions expressed in my post are my own.

Mini Chocolate Cream Pies are the perfect addition to your dessert table this holiday. They are super easy to make, rich, and elegant in both flavor and presentation. Adults and children alike will enjoy these tasty little treats.

4 Mini Chocolate Cream Pies on a cutting board over a white background with another pie and a blue and white striped napkin and 3 forks next to it

Chocolate Cream Pie was the first dessert recipe that I can remember making with my mom when I was growing up. It quickly became my contribution to the family holiday dessert table. These days, I love that I get to share that same experience with my own little family.

I decided to turn what would typically be a classic chocolate cream pie into miniature chocolate cream pies. Mini desserts are just so fun and draw people right in! My kids love them, and during the holidays I usually make a few different ones so that family and friends can easily just grab whichever ones they want.

These Mini Chocolate Cream Pies will be the talk of the dessert table. Not only are they beautiful, but they are made with the unique flavor of AMERICAN HERITAGE® Chocolate Finely Grated Chocolate.

AMERICAN HERITAGE Chocolate

2 bags of AMERICAN HERITAGE Chocolate over a white table with a cutting board, blue and white striped napkin, and measuring spoons around them

I actually just had AMERICAN HERITAGE Chocolate for the first time a month or two ago. We were in Colonial Williamsburg, VA and I bought a double chocolate chip cookie from one of the bakeries in town.

With the first bite, I could tell something was different. A few bites later, I was sure I was tasting spices and fruit. After a little research, I discovered that I was right. The AMERICAN HERITAGE Chocolate, used in all of their baked goods containing chocolate, is in fact made with vanilla, cinnamon, and orange peel.

Back in the 1700s, American chocolate makers routinely added spices and flavors to their chocolate. AMERICAN HERITAGE Chocolate is based on traditional, authentic recipes from the 1750s. It’s unique, delicious, and definitely takes anything made with it up a notch in flavor.

A silver measuring cup full of grated chocolate with the AMERICAN HERITAGE Chocolate package in the background

In this Mini Chocolate Cream Pies recipe, I use AMERICAN HERITAGE Chocolate Finely Grated Chocolate for several reasons:

  • Flavor: the unique flavor of AMERICAN HERITAGE Chocolate makes these Mini Chocolate Cream Pies taste like they came straight from an upscale bakery! It gives them a special flavor that is perfect for the holidays.
  • Convenience: grating chocolate is hard and time-consuming. Being able to buy chocolate already grated makes it quicker and easier to whip up these pies!
  • Melting: grated chocolate melts much faster and more evenly than chips or chunks.
  • Garnish: the same grated chocolate can be used to garnish the tops of the pies before serving to make them look as special as they taste.

You can find AMERICAN HERITAGE Chocolate on Amazon. What will you create?

Why This Recipe Works

  • Chocolate Cream Pie is an easy to make dessert that can be served for all types of occasions, especially holidays.
  • These mini pies are the perfect size for an individual without the mess or hassle of cutting pie slices.
  • You can use pre-made pie crusts, making this a no-bake dessert. Or, if you prefer, you can make your own favorite pie crust in a single-serve pie pan.

How to Make Mini Chocolate Cream Pies

Prep!

If you are using store bought mini pie crusts, there isn’t really any prep work that you need to do for this recipe.

Note: If you are making your own pie shells, you will want to do that part first, then let them cool before filling them.

Create!

Close up of a silver saucepan with cocoa powder, sugar, and a whisk in it

Combine the sugar, cocoa powder, cornstarch, and salt in a large saucepan. Do not place the saucepan on the stovetop yet.

Cream being poured into a chocolate mixture in a sauce pan with a whisk

Whisk in the milk and heavy cream, then place the saucepan over medium heat on the stovetop.

Whisk in the egg yolks.

Cook, stirring often, until the mixture is hot, bubbly, and starting to thicken, about 8-10 minutes.

 

Close up of sauce pan with butter melting in chocolate pudding and grated chocolate being poured in it

Once thickened, remove the pan from the heat and stir in the vanilla extract, butter, and grated chocolate.

Chocolate cream pie filling close up in a saucepan with a whisk

Whisk until everything is melted and well blended.

Mini graham cracker pie shell filled with chocolate pie filling on a white background with 2 empty pie shells close by

Spoon the chocolate pie filling evenly into the pie shells. You may have some leftover chocolate pie filling. Simply pour it into small bowls or cups and refrigerate to enjoy as a rich, creamy chocolate pudding snack later.

Allow the pie filling to cool slightly, then wrap each pie in plastic wrap so that the plastic wrap is touching the pie filling to prevent a “skin” from forming as they set.

Place the pies in the refrigerator to chill for at least 4 hours or until set.

Close up of homemade whipped cream with a whisk in a metal bowl

After the pies are set, it’s time to make the homemade whipped cream.

For the best results, place a metal mixing bowl in the freezer for about 15 minutes before you being.

Add the sugar and heavy whipping cream to the bowl and using a whisk attachment, whip until soft peaks form. This is easiest to do in an electric mixer.

Present!

Mom and son in a kitchen putting whipped cream on a mini pie

Using a spoon or piping bag and tip, add a dollop of whipped cream to each mini pie. This is the best part of this recipe for having kids join in the fun. My youngest son, Benjamin, loves “helping” me in the kitchen.

Sprinkling grated chocolate onto a mini chocolate cream pie with 2 other pies in the background on a white table

Garnish with extra AMERICAN HERITAGE Chocolate Finely Grated Chocolate.

A bag of AMERICAN HERITAGE Chocolate with mini chocolate silk pies on a cutting board and a blue and white striped napkin

Serve chilled.

Tips and Techniques for the Best Mini Chocolate Cream Pies

  • Use store-bought mini pie shells to make this dessert no-bake. Or, you can make your favorite homemade pie crust in mini pie pans.
  • If you have extra chocolate pie filling, you can enjoy it as a pudding treat. Just place it in small bowls or cups and place in the refrigerator for at least 4 hours.
  • Ensure that the plastic wrap is fully touching the top of the chocolate filling to prevent a “skin” from forming on top of the pie as it chills.
  • Store leftover Chocolate Cream Pie tightly covered in the refrigerator. Use within 3-4 days.

FAQ’s

  • Does Chocolate Cream Pie need to be refrigerated? Yes. Chocolate Cream Pie should be kept in the refrigerator until you are ready to serve it. It will keep for 3-4 days covered in the refrigerator.
  • Can you freeze Chocolate Cream Pie? Yes You can freeze a baked Chocolate Cream Pie, however, the texture may change. They are best consumed freshly made.
  • How do you thicken chocolate pie filling? Corn starch is most commonly used as the thickener in chocolate cream pie.

Love this Mini Chocolate Cream Pies recipe? Follow me on Pinterest, Instagram, and Facebook for more!

Overhead of a Mini Chocolate Cream Pie on a white background with 2 other pies partly showing and a blue and white striped napkin with grated chocolate sprinkled around

Print

 

Mini Chocolate Cream Pies

 
Mini Chocolate Cream Pies are the perfect addition to your dessert table this holiday. They are super easy to make, rich, and elegant in flavor and presentation. Both adults and children alike will enjoy these tasty little treats.
 
Course Dessert
Cuisine American
 
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
 
Servings 12
Calories 412.46kcal
Author Lauren Vavala

Ingredients

Mini Chocolate Cream Pies

  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • pinch salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • 1 cup American Heritage Finely Grated Chocolate * plus more for garnish
  • 12 mini pie shells * store-bought or homemade

Homemade Whipped Cream

  • 1/2 cup heavy cream
  • 1 tablespoons granulated sugar
 

Instructions

Mini Chocolate Cream Pies

  • Combine the sugar, cocoa powder, cornstarch, and salt in a large saucepan OFF of the heat.
  • Whisk in the milk and heavy cream.
  • Place the pan on the stove top and turn it on to medium heat.
  • Whisk in the egg yolks.
  • Cook until hot, bubbly, and starting to thicken, about 8-10 minutes.
  • Remove the pan from the heat and stir in the vanilla extract, butter, and grated chocolate until everything is melted and well blended.
  • Spoon the chocolate pie filling evenly into the pie shells (you may have some extra filling).
  • Allow to cool slightly, then wrap each pie in plastic wrap so that the plastic wrap is touching the pie filling to prevent a “skin” from forming as they set.
  • Place the pies in the refrigerator to chill for at least 4 hours or until set.

Homemade Whipped Cream

  • Add the heavy cream and sugar to a mixing bowl and using a whisk attachment, whip until soft peaks form.
  • Using a spoon or piping bag and top, add a dollop of whipped cream to each mini pie.
  • Garnish with extra grated chocolate.

Notes

Tips and Techniques for the Best Mini Chocolate Cream Pies

  • Use store bought mini pie shells to make this dessert no-bake. Or, you can make your favorite homemade pie crust in mini pie pans.
  • If you have extra chocolate pie filling, you can enjoy it as a pudding treat. Just place it in small bowls or cups and place in the refrigerator for at least 4 hours.
  • Ensure that the plastic wrap is fully touching the top of the chocolate filling to prevent a “skin” from forming on top of the pie as it chills.
  • Store leftover Chocolate Cream Pie tightly covered in the refrigerator. Use within 3-4 days.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1mini pie | Calories: 412.46kcal | Carbohydrates: 46.16g | Protein: 4.69g | Fat: 23.67g | Saturated Fat: 14.55g | Monounsaturated Fat: 1.5g | Cholesterol: 100.92mg | Sodium: 152.11mg | Potassium: 108.2mg | Fiber: 1g | Sugar: 34.2g | Vitamin A: 660IU | Vitamin C: 0.21mg | Calcium: 90.79mg | Iron: 0.56mg
 
 

RecipesOfChef

Hi, my name is Brianna. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food.

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