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Chocolate-Chess Mini Pies Will Make the Chocolate Lovers In Your Life So Happy

chocolate mini pie

Kids and adults alike will love Chocolate-Chess Mini Pies for the holidays! These personal-size pies start with a time-saving refrigerated pie crust and have a classic, creamy chocolate filling. Instant espresso powder adds deep, rich flavor to this mini dessert. Dust with a mix of cocoa and espresso powder and top with a dollop of whipped cream before serving for a perfectly portioned, indulgent treat.

INGREDIENTS
For the crust:
2 (14.1-oz) packages refrigerated pie dough (4 sheets total)
Chocolate chess filling:
2 oz dark unsweetened baking chocolate
⅔ cup butter
½ cup evaporated milk
1 tsp vanilla
1 large egg
1 cup sugar
4 Tbsp unsweetened cocoa powder, divided
1½ Tbsp flour
1 Tbsp instant espresso powder

Directions:

For the crust:
Coat a standard-size 12-cup muffin tin with nonstick cooking spray. Allow pie dough to come to room temperature.

On a lightly floured surface, use a rolling pin or your hands to slightly thin out dough.

Using a 4-inch cookie cutter or glass (or 5-inch cutter, to have excess for a fluted edge, as pictured with Cranberry- Pecan Crumble Pie), cut three circles from each dough sheet to make 12 circles total.

Fit circles into the muffin-tin cups. Trim excess or pinch into a fluted edge. Refrigerate until ready to fill.

Chocolate chess filling:
Preheat oven to 350°F. In a microwave safe bowl, melt together chocolate and butter. Heat at 30 second intervals, stirring until fully melted and well blended. Cool 5 minutes.

In a large bowl, whisk together milk, vanilla and egg. Stir in cooled chocolate-butter mixture until well blended. Add sugar, 2 Tbsp cocoa powder and flour, whisking until combined. Pour equal amounts of the filling into chilled crusts.

Bake 20 to 25 minutes. Filling may be slightly jiggly. Remove from oven and cool 15 minutes. Carefully remove pies from muffin tin and cool completely on a wire rack.

In a small bowl, combine espresso and remaining 2 Tbsp cocoa powder. If desired, top each pie with whipped cream and a dusting of the cocoa-espresso mixture.

As posted on PARADE.COM.

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