Mini Chocolate Cream Pies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Pies
Serves: 48 mini pies
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, stir together sugar, graham crackers, and butter until crumbs are moist and resemble wet sand.
  3. 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.
  4. Bake for 5 minutes and remove to cooling racks to cool completely.
  5. While the crusts are cooling, prepare the filling. In a 3-quart saucepan, stir together the sugar, cornstarch, and salt.
  6. 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.)
  7. 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.
  8. Remove from heat and stir in the vanilla and the butter, stirring constantly until butter is melted. Pour into muffin tins.
  9. 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).
Notes
These mini pies are delicate, so you have to be careful taking them out of the muffin tins. Slide a butter knife all the way around each one and carefully lift them out. Don't scoop them out, as you could end up leaving the crust in the tin.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/mini-chocolate-cream-pies/