MINI CHOCOLATE PIES
Mini Chocolate Pies are a baked chocolate pie that is in a buttery crust. The perfect homemade pie recipe to serve up for any occasion.
Provided by Kelsey Apley
Categories Desserts
Time 30m
Number Of Ingredients 9
Steps:
- Start by preheating your oven to 325 degrees. Then place your mini pie crust on a baking sheet.
- Now in a saucepan you will add your milk and cream and whisk until it is warmed and simmering. Make sure to stir often to prevent burning.
- Add in your coffee and whisk until incorporated. Remove your chocolate pie filling from the heat.
- Now add in your sugar, salt, and both chocolates. Stir until the chocolate is fully melted down.
- In a small bowl add in your room temperature eggs, and whisk well. Then slowly stir them into the pie mixture. They have to be room temperature or they will cook into scrambled eggs.
- Pour the chocolate mixture into your tart shells, and bake for 15-20 minutes or until the chocolate filling is fully cooked.
- Place your mini chocolate pies on a cooling rack to cool down. Then serve and enjoy.
EASY MINI CHOCOLATE PUDDING PIES
Make your day a little sweeter with these deliciously sweet Easy Mini Chocolate Pudding Pies. Made with JELL-O Chocolate Flavor Instant Pudding, semi-sweet chocolate and a graham cracker crust, these Easy Mini Chocolate Pudding Pies are the perfect way to end a meal.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk with whisk 2 min.
- Spoon into graham crusts, adding about 1/2 cup to each.
- Refrigerate 1 hour. Top with remaining ingredients before serving.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
EASY CHOCOLATE PUDDING
HERE'S a recipe that satisfies a sweet tooth without any fuss. This wonderful pudding can be served plain or topped with coconut, nuts or whipped cream for a more elaborate finish. -Nora Reidy, Montoursville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine the sugar, cocoa and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into two serving dishes. Cover and refrigerate until chilled. Garnish with whipped topping if desired.
Nutrition Facts :
MINI CHOCOLATE PIES
I adapted my Aunt Clarica's family-favorite chocolate cream pie into mini individual chocolate pies for this recipe. These mini chocolate pies are so delicious, and perfect for parties.
Provided by Ramona Cruz-Peters
Categories dessert
Time 3h40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Sift the flour and salt together into a large mixing bowl. Cut in the shortening thoroughly with a fork or pastry cutter. Stir in the water, starting with 4 tablespoons and adding up to a tablespoon more if the dough seems too dry.
- Gather the dough into a ball, then roll out onto a floured surface (rolling it slightly thinner than you would for a full-size pie crust). Cut 12 circles into the dough with a 4" circle cookie cutter.
- Press the dough circles into the cups of a 12-cup muffin tin. Prick the bottom and sides of the dough with a fork.Bake in the preheated oven for 6-8 minutes, or until the dough is firm and lightly golden. Cool in the pan on a wire rack for 5 minutes before removing from the pan to cool on the wire rack completely.
- In a heavy saucepan over medium heat, mix the evaporated milk, sugar, egg yolks, cocoa powder, and flour. Cook, stirring until the mixture has thickened (about 12 minutes). Add the margarine and vanilla and stir until the margarine has melted and is thoroughly blended into the mixture. Remove from heat.
- Transfer the chocolate filling to a large liquid measuring cup and let cool for a few minutes so it is warm but not boiling hot. Pour into the baked pie crusts, filling the crusts as much as you can. Cool the mini pies on the counter for 30 minutes before transferring to the refrigerator to cool for at least two more hours.
- Once the pies are set, top with whipped topping and chocolate sprinkles. Refrigerate until ready to serve.
EASY CHOCOLATE MINT PUDDING PIE
Break out the creme de menthe baking chips and see how easy it is to turn a luscious chocolate pudding pie into a luscious chocolate mint pudding pie!
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Beat pudding mixes, milk and extract in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. baking chips.
- Pour into crust.
- Top with remaining COOL WHIP and baking chips.
Nutrition Facts : Calories 440, Fat 20 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 5 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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- Prepare pudding and pie filling mix as directed on package; remove from heat. Immediately add 1 cup small chocolate chips; stir until melted. Cool 5 minutes, stirring occasionally.
- Pour filling into crusts; press plastic wrap directly onto surface. Refrigerate several hours or until firm. Garnish with whipped topping and additional small chocolate chips, if desired.
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