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Desserts have a remarkable ability to elevate any gathering, whether it's a casual family dinner or a grand celebration. Among the plethora of sweet treats available, mini chocolate cream pies have emerged as a favorite for many dessert lovers. These delightful little confections pack an incredible punch of flavor while offering a charming presentation that is sure to impress guests. Their rich, creamy filling paired with a crisp, delectable crust creates a harmony of textures and tastes that is simply irresistible.

Mini Chocolate Cream Pies

Discover the joy of making Heavenly Mini Chocolate Cream Pies, the perfect dessert for any occasion. These delightful little treats feature a crunchy chocolate cookie crust filled with rich, creamy chocolate goodness. Ideal for both casual gatherings and formal celebrations, they are a hit among dessert lovers. Get tips on crafting the perfect crust, making the luscious filling, and adding a light whipped topping. Enjoy the process of creating these charming confections that are sure to impress!
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Ingredients
  

For the Crust:

1 cup chocolate cookie crumbs (preferably 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: Start by preheating your oven to 350°F (175°C) to prepare it for baking the crust.

    Make the Crust: In a medium mixing bowl, thoroughly combine the chocolate cookie crumbs, melted butter, and granulated sugar. Mix until all crumbs are evenly moistened. Firmly press the mixture into the bottoms and up the sides of a mini muffin tin or mini tartlet pans. Bake in the preheated oven for 8-10 minutes, or until the crusts are set. Once baked, remove from the oven and let them cool completely.

      Prepare the Chocolate Cream Filling: In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt until combined. Gradually whisk in the milk, making sure to dissolve any lumps.

        Cook the Mixture: Place the saucepan over medium heat and continuously whisk the mixture as it heats. Keep whisking until it begins to thicken and bubble, approximately 5-7 minutes. Once it has thickened, reduce the heat to low. Carefully whisk a small spoonful of the hot mixture into the beaten egg yolks to temper them, then pour the egg yolk mixture back into the saucepan. Continue to whisk for another 2-3 minutes until the pudding becomes smooth and thick.

          Add Flavor: Remove the saucepan from heat and stir in the vanilla extract and unsalted butter, mixing until well incorporated. Allow the filling to cool slightly before spooning it into the cooled chocolate crusts, filling each about 3/4 full. Place the filled crusts in the refrigerator and chill for at least 2 hours to ensure they set properly.

            Make the Whipped Topping: In a mixing bowl, use an electric mixer to beat the heavy cream and powdered sugar together until soft peaks form. Be careful not to overmix.

              Assemble the Pies: Once the chocolate cream has set in the refrigerator, remove the mini pies. Generously top each mini pie with a dollop of the whipped cream. For an added special touch, sprinkle chocolate shavings or cocoa powder on top as garnish, if desired.

                Serve and Enjoy: Serve these delicious mini chocolate cream pies chilled, and prepare to impress your guests with this delightful dessert!

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