Mini Chocolate Cream Pies

By: Amy Hatwig


  • Yield:

    12 pies (12 Servings)
  • Cuisine:

    American
  • Course:

    Dessert


Ingredients

Pie Dough

  • 2.5 cups all purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold
  • 1/2 cup ice water

Chocolate Pie Filling

  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup corn starch
  • 1/2 teaspoon salt
  • 6 Egg Yolks
  • 7 ounces semisweet chocolate
  • 2 ounces unsweetened chocolate
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter, room temperature

Whipped Cream

  • 1 1/2 cups heavy cream
  • 2 tablespoons Powdered sugar
  • 1/2 teaspoon Vanilla Extract

Assembling Pies

  • 12 mini pie shells
  • 1 recipe chocolate pie filling
  • 3/4 cup pretzels, coarsely chopped
  • 1 recipe whipped cream

Variation - One 9-inch pie

  • 1/2 recipe pie dough
  • 1 recipe chocolate pie filling
  • 1 recipe whipped cream
  • 3/4 cup pretzels, coarsely chopped

Directions

  1. For the Pie Dough: Cut butter into small quarter inch cubes, separate on a cookie sheet and place in freezer.
  2. In an electric mixer fitted with the paddle attachment add the flour, sugar and salt. Mix on low just to distribute ingredients.
  3. Add butter and mix on medium-low speed until the texture resembles coarse cornmeal. Butter pieces should be no larger than small peas size.
  4. Add the ice water and mix on low speed just until the dough pulls together.
  5. Turn the dough out onto plastic wrap and divide into two small, round disks.
  6. Wrap tightly and refrigerate for at least two hours before use.
  7. For the Chocolate Pie Filling: Whisk together sugar, cornstarch, salt and egg yolks in a medium saucepan.
  8. Slowly whisk in milk and heavy cream.
  9. Bring mixture to a simmer over medium low heat, whisking often to prevent it from burning on the bottom of the saucepan. Cook until filling thickened.
  10. Remove from heat once thickened, whisk in chocolate. Stir until chocolate has completely melted and filing is smooth.
  11. Whisk in vanilla and butter until smooth.
  12. Place plastic wrap directly on the surface of the filling to prevent a skin from forming on top and refrigerate until completely cooled, at least 2 hours.
  13. For the Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, combine cream, sugar and vanilla.
  14. Whip on medium speed until soft peaks form, about 4-5 minutes.
  15. For the pie assembly: Preheat oven to 350°F with a baking sheet on the middle rack.
  16. Roll out one pie round to 10-inches in diameter, cut into 4 wedges. Fit each piece of dough into the mini pie pan and trim away excess with a small knife so the dough is level with the top of the pan. Save the excess dough to re-roll.
  17. Once you have lined all 6 mini pie compartments, place pan in freezer for 15 minutes.
  18. Line each mini pie with foil and fill with pie weights.
  19. Bake shells for 20 minutes or until golden brown.
  20. Once cooled remove pie weights and foil.
  21. Place 1 tablespoon of chopped pretzels in bottom of baked pie shells.
  22. Spoon in chocolate filling, about a scant 1/2 cup.
  23. Top with whipped cream, about 1/4 cup.
  24. For the variation of one 9-inch pie: Follow the above directions but bake at 350 degrees for 30 minutes or until golden brown.