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There's something irresistibly charming about mini desserts. They deliver the perfect balance of indulgence without overwhelming your palate or your waistline. Among the myriad of sweet treats, Heavenly Mini Chocolate Cream Pies stand out as a decadent delight that captures the essence of chocolate in every bite. These delightful morsels combine a rich, creamy filling with a luscious chocolate crust and are topped with a light, fluffy whipped cream. Whether you're hosting a dinner party, celebrating a special occasion, or simply craving something sweet, these mini chocolate cream pies are sure to impress and satisfy.

Mini Chocolate Cream Pies

Discover the joy of making Heavenly Mini Chocolate Cream Pies, the perfect indulgence for any occasion. These delightful treats feature a rich chocolate filling nestled in a crunchy cookie crust and topped with fluffy whipped cream. Perfectly portioned, they're easy to serve and impress guests. Customize with your favorite toppings for a personal touch. Treat yourself or share the decadence—these mini pies are sure to satisfy your sweet cravings!
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Ingredients
  

For the Crust:

1 cup chocolate cookie crumbs (such as Oreo cookies)

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the Chocolate Cream Filling:

2 cups whole milk

1/2 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/4 cup cornstarch

1/4 teaspoon salt

1 teaspoon vanilla extract

4 large egg yolks, lightly beaten

2 tablespoons unsalted butter

For the Topping:

1 cup heavy cream

2 tablespoons powdered sugar

Chocolate shavings or cocoa powder for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Make the Crust: In a medium bowl, combine chocolate cookie crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottoms and up the sides of a mini muffin tin or mini tartlet pans. Bake for 8-10 minutes until set. Remove from oven and allow to cool completely.

      Prepare the Chocolate Cream Filling: In a saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk, ensuring there are no lumps.

        Cook the Mixture: Over medium heat, continuously whisk the mixture until it begins to thicken and starts bubbling, about 5-7 minutes. Once thickened, reduce the heat. Slowly whisk a small amount of the hot mixture into the beaten egg yolks, then pour the egg yolk mixture back into the saucepan. Whisk continuously for another 2-3 minutes until the pudding is smooth and thick.

          Add Flavor: Remove from heat and add the vanilla extract and butter, stirring until well combined. Let the filling cool slightly before spooning it into the cooled chocolate crusts, filling each about 3/4 full. Place in the refrigerator for at least 2 hours to set.

            Make the Whipped Topping: In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form.

              Assemble the Pies: Once the chocolate cream is set, remove the mini pies from the refrigerator. Top each mini pie with a generous dollop of whipped cream. Add chocolate shavings or a sprinkle of cocoa powder on top for garnish if desired.

                Serve and Enjoy: Serve chilled for a delightful dessert that is sure to impress!

                  Prep Time, Total Time, Servings: 30 mins | 3 hrs | 12 mini pies