It’s official, guys. Thanksgiving is just one short week away. Wasn’t it Halloween like yesterday?? I’m sure you’re all busily preparing your Thanksgiving menus. And one of the best parts of Thanksgiving has to be the desserts. Although, I’m not a huge fan of the traditional pies. Is that weird? I just can’t do pumpkin pie. Apple pie is okay. Not a huge fan of pecan pie either. Honestly, I think I’m more of a cake person.
But there is one pie that I can totally get on board with. I look forward to it every year and I could inhale it all by myself. That is chocolate cream. Mmmmmm. I mean, chocolate is in the name, people. You really can’t go wrong.
If your family is like mine, there’s never a shortage of desserts for Thanksgiving. I think we usually have enough that everyone could quite literally have a whole dessert to themselves. I mean, I really could call dibs on the chocolate cream pie. I remember what my grandma would say whenever we asked her which dessert she wanted. “I’ll have a little bit of each.” So we’d cut a little sliver of each of the bazillion pies we had so she could have a taste of each. Smart woman!
If she were alive today, she would appreciate these cute-as-a-button Mini Chocolate Cream Pies. They allow you to have just a taste so you can save room for more pies or you can eat a dozen more of these babies. And you don’t have to feel guilty about it because they’re so small, they should be calorie free, right?
For the crust I went with a graham cracker one because it’s the best base for a chocolate cream IMO. For the filling, I used the Lion House Chocolate Cream Pie recipe that Jenn features on her Eat Cake for Dinner site. I made her recipe last year for Thanksgiving and it was AHHHMAZING!
These mini pies are a cinch to make and so incredibly delicious. Sweet and crumbly graham cracker crust topped with a creamy, decadent, chocolately filling and a dollop of fresh whipped cream.
And you know what? Sometimes size really doesn’t matter. These babies may be small, but they’re BIG on flavor. Whip them up for Thanksgiving or any time the mood strikes. Christmas, Sunday dinner, weeknights, midnight snacks…
- FOR CRUST
- 6 Tbsp sugar
- 22 graham crackers
- ¾ cup butter
- FOR FILLING
- 1 cup sugar
- 5 Tbsp cornstarch
- ¼ tsp salt
- 2½ cups milk
- ¾ cup half-and-half
- ¾ cup chocolate chips (I used milk chocolate)
- 3 egg yolks, beaten
- 1 tsp vanilla extract
- 2 Tbsp unsalted butter
- Preheat oven to 350 degrees.
- In a small bowl, stir together sugar, graham crackers, and butter until crumbs are moist and resemble wet sand.
- Using a round tablespoon scoop, drop a level Tbsp of crumb mixture into each muffin tin cup. Using the back of the tablespoon scoop, firmly press the crumb mixture evenly into each cup, making sure to cover bottom and sides of each cup.
- Bake for 5 minutes and remove to cooling racks to cool completely.
- While the crusts are cooling, prepare the filling. In a 3-quart saucepan, stir together the sugar, cornstarch, and salt.
- Slowly whisk in the milk and half-and-half. Add the chocolate chips and heat over medium heat until chocolate is melted and mixture thickens, stirring constantly. (You know it is thick enough if it coats the back of a wooden spoon and when you run the back of another spoon through it, the line stays and does not run back together.)
- Gradually add about ½ cup of the hot mixture to the egg yolks while whisking constantly. Then, pour the egg yolk mixture back into the saucepan. Whisk and continue cooking for another two minutes.
- Remove from heat and stir in the vanilla and the butter, stirring constantly until butter is melted. Pour into muffin tins.
- Cover with plastic wrap, pressing it directly onto the surface of the mini pies and refrigerate until set; about 4 hours. Serve topped with a dollop of stabilized whipped cream (I used extra creamy Reddi Wip).
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