Introduction
You get all the indulgence of a classic chocolate cream pie in these perfectly portioned, single-serving delights. The rich, silky chocolate filling pairs magically with the flaky, buttery crust. They’re impressive enough for a dinner party yet simple enough to satisfy a weeknight chocolate craving.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling time)
- Servings: 12 mini pies
Ingredients
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- pinch salt
- 2 cups whole milk
- 1 cup heavy cream
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 cup American Heritage Finely Grated Chocolate (plus more for garnish)
- 12 mini pie shells (store-bought or homemade)
- 1/2 cup heavy cream
- 1 tablespoons granulated sugar
Instructions
- Prepare the pie shells according to package or recipe instructions. Let them cool completely on a wire rack.
- In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt until no lumps remain.
- Gradually whisk in the whole milk and 1 cup of heavy cream until the mixture is smooth.
- Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble, about 8-10 minutes. Let it boil gently for 1 full minute while continuing to whisk.
- In a separate bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot chocolate mixture into the yolks while whisking vigorously to temper them.
- Pour the tempered yolk mixture back into the saucepan. Cook over medium heat for 2 more minutes, whisking constantly, until very thick.
- Remove from heat. Whisk in the vanilla extract, butter, and the 1 cup of American Heritage Finely Grated Chocolate until completely melted and smooth.
- Pour the hot chocolate filling into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
- Once chilled, spoon or pipe the chocolate filling into the cooled mini pie shells.
- For the whipped cream topping, combine the 1/2 cup heavy cream and 1 tablespoon granulated sugar in a chilled bowl. Whip with a mixer until stiff peaks form.
- Top each filled pie with a dollop of whipped cream and a sprinkle of the extra grated chocolate. Serve immediately or chill until ready to serve.
Variations
- Icebox Style: Skip baking the shells. Use crushed chocolate wafer cookies mixed with melted butter to create no-bake mini crusts in your cups.
- Meringue Topped: Swap the whipped cream for toasted meringue. Use the leftover egg whites to make a Swiss meringue and brown it with a kitchen torch.
- Chilled Parfait: For a deconstructed version, layer the chilled chocolate filling with the whipped cream and crumbled pie crust in small glasses.
- Salted Caramel Drizzle: Just before serving, add a light drizzle of store-bought salted caramel sauce over the whipped cream for a sweet-and-salty twist.
Tips for Success
- Tempering Eggs is Key: Slowly adding the hot mixture to the yolks prevents them from scrambling. If you pour too quickly, you’ll get bits of cooked egg in your filling.
- Press Out the Plastic Wrap: Ensuring the plastic wrap touches the entire surface of the warm filling is the best way to avoid a rubbery skin as it chills.
- Prevent Soggy Crusts: Make sure your baked pie shells are completely cool before filling them with the chilled custard.
Storage & Reheating
Store assembled pies, covered loosely, in the refrigerator for up to 2 days. The whipped cream may begin to deflate after a day, so for best results, store the filling, shells, and whipped cream separately and assemble just before serving. These pies are meant to be served cold and should not be reheated.
FAQ
Can I use milk chocolate instead of the grated chocolate?
Yes, you can substitute an equal amount of finely chopped milk chocolate. The filling will be slightly sweeter and less intensely chocolatey.
Why did my filling turn out grainy?
Graininess is often caused by the cocoa powder not being fully dissolved. Be sure to whisk it thoroughly with the dry ingredients and liquid before heating. It can also happen if the chocolate was added when the filling was too hot and seized.
Can I make one large pie instead?
Absolutely. Simply use one standard 9-inch pre-baked pie shell and follow the same filling instructions. You will likely need to increase the final chilling time to at least 6 hours for the larger pie to set firmly.
What can I do with the leftover egg whites?
You can use them to make the meringue topping variation, or save them for an omelet, pavlova, or angel food cake. They can be stored in an airtight container in the fridge for 2-3 days.
My filling is too runny. How can I fix it?
If your filling hasn’t set after chilling, it likely wasn’t cooked long enough on the stove. You can pour it back into a saucepan, re-whisk, and cook it for a few more minutes until it reaches a pudding-like thickness, then chill again.
Can I use pre-made whipped topping?
Yes, a store-bought whipped topping or canned whipped cream can be used in place of the homemade whipped cream for a quicker assembly.