Best 4 Mini Chocolate Pies Recipes
Indulge in a delightful culinary journey with our exquisite Mini Chocolate Pies, a symphony of flavors that will tantalize your taste buds. These bite-sized treats are a perfect blend of rich chocolate and flaky crust, handcrafted with love and precision. Each pie is a masterpiece, featuring a velvety chocolate filling nestled within a buttery, golden crust that shatters with every bite. Whether you're a seasoned baker or a novice in the kitchen, our Mini Chocolate Pies are sure to impress, with three irresistible variations that cater to every palate. Embark on this delectable adventure and treat yourself to a taste of pure chocolate bliss.
Check out the recipes below so you can choose the best recipe for yourself!
MINI CHOCOLATE WHOOPIE PIES
Martha made this recipe on Martha Bakes episode 402.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes about 32
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Sift flour, cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl.
- Beat shortening, sugars, and butter with a mixer on high speed until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes.
- Reduce speed to low. Mix in flour mixture in 2 additions, alternating with milk and vanilla, beginning and ending with flour.
- Drop mounds of dough (about 2 teaspoons each) onto parchment-lined baking sheets, spacing each 2 inches apart. Bake until cookies spring back when lightly touched with a finger, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
- Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2 1/2 teaspoons each) onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently.
MINI CHOCOLATE-PEANUT BUTTER PIES
This bite-sized dessert is packed with peanut butter and chocolate flavor. MultiGrain Cheerios Peanut Butter cereal forms the sweet-and-crunchy crust cups.
Provided by Jessica Walker
Categories Dessert
Time 35m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Place miniature paper baking cup in each of 36 mini muffin cups.
- Crush cereal in food processor or in food-storage plastic bag with rolling pin. Add melted butter and sugar; mix well. Spoon 1 tablespoon cereal mixture into each muffin cup; press into cup with back of spoon.
- Bake 7 minutes. Cool cups in pan 15 minutes. Meanwhile, fold whipped topping into pudding.
- Spoon 1 tablespoon pudding mixture into each cooled cup. Top each with whipped topping; drizzle each with melted peanut butter. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
SUPER SIMPLE MINI CHOCOLATE BANANA CREAM PIES
This is a nice simple recipe that is quick to put together and very tasty. They are extremely fast to make if you microwave the filling. Time does not include cooling period. Note: I use "Cook & Serve" pudding for this recipe as I feel that it has a better taste and texture then instant. If you chose to use instant pudding, please make sure to follow the package directions.
Provided by Chef Buggsy Mate
Categories Pie
Time 17m
Yield 6 tarts, 6 serving(s)
Number Of Ingredients 7
Steps:
- Make pudding according to package directions.
- Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
- Fill the pie crusts with pudding and top with remaining banana slices.
- Place pies in refrigerator to cool.
- Once cool, sprinkle with toffee bits.
- Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
Nutrition Facts : Calories 100.5, Fat 3.6, SaturatedFat 2, Cholesterol 11.5, Sodium 60.4, Carbohydrate 14.7, Fiber 0.9, Sugar 6.5, Protein 3.2
DEATH BY CHOCOLATE MINI CHEESECAKE PIES
A perfect make-ahead choice for entertaining, these mini cakes use chocolate and chopped Snickers™ candy bars to create a "to die for" dessert.
Provided by Tieghan Gerard
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In small bowl, mix Crust ingredients. Divide mixture among cups. Using fingertips, firmly press in bottom of each cup, making sure crumbs are firmly packed.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar until fluffy. Beat in vanilla and liqueur. Beat in eggs, 1 at a time, until well blended. Pour in the cooled (but still pourable) melted chocolate, and beat until there are no more streaks and batter looks chocolaty. Add Bisquick mix, and beat until incorporated. Pour in milk, and beat until smooth and creamy.
- Divide batter evenly among cups (cups will be almost full).
- Bake 30 to 35 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in pan at least 45 minutes.
- In chilled small bowl, beat whipping cream on medium speed 30 seconds; gradually increase speed to high, and beat until stiff peaks form. During last minute, beat in powdered sugar. Remove 3/4 cup of the whipped cream, and place in bowl; set aside. Add all but 2 tablespoons (reserve for drizzling) of the melted chocolate to the remaining whipped cream, and beat until there are no more chocolate streaks.
- Remove cheesecakes from refrigerator and, using butter knife, gently pop them out of pan. Carefully remove wrappers, and top each chilled cheesecake with large dollop of chocolate cream and then a little dollop of whipped cream. Just before serving, garnish with chopped candy bars and a drizzle of melted chocolate. Serve chilled.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling during the process.
- Use High-Quality Chocolate: The quality of your chocolate will make a big difference in the final product. Look for chocolate with a high cocoa content (at least 60%) and a smooth, rich flavor.
- Temper Your Chocolate: Tempering chocolate is a process that helps to stabilize it and give it a smooth, glossy finish. It's not essential, but it will make your pies look and taste more professional.
- Chill Your Pie Crusts: Chilling your pie crusts before baking will help to prevent them from shrinking and becoming too tough. You can chill them for at least 30 minutes, or up to overnight.
- Don't Overfill Your Pie Crusts: When filling your pie crusts, be sure not to overfill them. This will help to prevent the filling from bubbling over and making a mess.
- Bake Your Pies at the Right Temperature: The temperature at which you bake your pies will affect the final texture. For a crispy crust, bake your pies at a high temperature (375°F or higher). For a more tender crust, bake your pies at a lower temperature (325°F or lower).
- Let Your Pies Cool Completely: Once your pies are baked, let them cool completely before serving. This will help the filling to set and the crust to firm up.
Conclusion:
Mini chocolate pies are a delicious and versatile dessert that can be enjoyed by people of all ages. They're perfect for any occasion, from a simple family dinner to a special holiday gathering. With a little planning and preparation, you can easily make mini chocolate pies at home. So what are you waiting for? Give this recipe a try today!
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