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 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
CHOCOLATE-PEANUT BUTTER PIE
Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 9
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
- In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
- Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
- In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 15 g, TransFat 0 g
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