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This mini chocolate pie recipe is one of the best easy chocolate desserts ever! A chocolate cookie crust and chocolate pie filling promises plenty of chocolate flavor. Top with fresh whipped cream and chocolate shavings for extra pizazz! A great dessert recipe for parties or picnics!
Mini Chocolate Cream Pies
This recipe is everything you love about my classic chocolate cream pie… but mini! Mini desserts are fun to make and perfect for parties or holiday gatherings. Unlike baked chocolate pie, these mini pies require ZERO baking! And you can even make them up to 3 days in advance and store them in the fridge until needed.
But the real reason you’ll fall in love with these mini chocolate cream pies? They’re absolutely delicious: loaded with rich chocolate flavor and super creamy…. they’re heaven with whipped cream on top. I made these last Christmas for an easy dessert treat, and my family finished them within minutes!
Easy Chocolate Pie Recipe
Unlike chocolate pudding pie, there’s no egg whites or egg yolks in this recipe! Heck, you won’t even need unsweetened cocoa powder or vanilla extract! This recipe calls for a total of 5 basic ingredients. And is quick and easy to make.
- Make the Pie Shell: Line a muffin pan with paper liners, then fill the liners with the Oreo cookie crust mix. Freeze the crust while you make the filling. No need to cover them with plastic wrap.
- Make the Chocolate Pie Filling: Essentially, you’re making chocolate ganache. You’ll chop the chocolate and place it in a large bowl. Heat cream over medium heat, then pour it on top of the chocolate. Whisk in butter, and viola, you have chocolate pie filling.
- Let it Chill: You’ll pour the chocolate filling on top of the chocolate crust, then pop the whole pan into the fridge for 2 to 4 hours. Or you can chill them for up to 3 days!
If you’d like to add vanilla extract, you can add it with the butter. Full recipe and ingredient list in the recipe card below!
Easiest Homemade Pie Crust
You can skip the store bought crust because making this homemade pie crust couldn’t be easier!
- You’ll need a food processor or high-powdered blender to crush the Oreo cookies into fine crumbs. You don’t want any large chunks of cookie in your pie shell.
- You don’t need to remove the cream filling from the Oreo cookies. This helps the pie crust bind together, and sweetens it.
- If you prefer a graham cracker crust, you can use this recipe from my key lime pie.
- I don’t suggest making these without a crust, as the crunchy aspect adds a lot to the recipe overall.
Add Whipped Cream and Chocolate
To make your life easier, you can certainly use store-bought whipped cream. But this recipe is SO easy, I suggest using homemade whipped cream and chocolate shavings or chocolate squares. My recipe will yield about 1 and 1/2 cups of whipped cream.
Whipped cream will begin to weep after an hour or two. Maybe faster depending on the temperature where you live – so make it right before you plan on serving. And if you make these mini chocolate cream pies in advance, definitely store them in the fridge without the whipped cream.
How to Store Mini Chocolate Cream Pies?
You can store these mini pies in an airtight container, in the fridge, for up to 3 days. You can also freeze them, in an airtight freezer-safe ziplock bag, for up to 2 months.
When serving them from the fridge, you’ll want to let them sit at room temperature for 20 minutes. This enhances their creaminess and makes them more enjoyable to eat. If serving them from the freezer, let them thaw overnight in the fridge. Then let them sit at room temperature another 20 minutes before serving.
Mini Chocolate Cream Pie Recipe
Ingredients
For the Oreo Cookie Crust:
- 24 regular sized Oreo cookies cream NOT removed
- 6 Tablespoons (84g) salted butter melted
For the Chocolate Ganache Filling:
- 8 ounces semi-sweet chocolate finely chopped
- 1 and 1/2 cups (340ml) heavy whipping cream
- 5 Tablespoons (70g) salted butter cut into cubes, room temperature
For the Whipped Cream Topping:
- 1 and 1/2 cups (340ml) heavy whipping cream
- 1/4 cup (54g) confectioners' sugar sifted
- chocolate squares or chocolate shavings for garnish, optional
Instructions
For the Oreo Cookie Crust:
- Line a 12-mold muffin tin with paper liners. Set aside until needed.
- Place the cookies in the body of a small food processor – or blender – and pulse until the cookies are very fine crumbs.
- In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.
- Divide the mixture evenly between the cupcake liners and press it firmly into the bottom of each mold.
- Place the muffin tin in the freezer to chill while you make the chocolate filling.
For the Chocolate Ganache Filling:
- Add the chopped chocolate to a large heatproof bowl; set aside.
- In a small saucepan over medium-heat, add the cream and bring it to a slow simmer, then remove from heat.
- Pour the hot cream on top of the chopped chocolate and set aside for 1 minute.
- Using a whisk, stir the chocolate and cream together, whisking until the melted chocolate and cream are completely combined, about 2 minutes.
- Add in the butter and vigorously whisk it into the mixture until the butter is completely melted. The mixture should be smooth and glossy. Set aside until needed
For the Whipped Cream Topping:
- In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until medium-soft peaks are formed.
- Scrape into a pastry bag fitted with an open star piping tip. Use as directed.
Assembly:
- Remove the muffin tin from the freezer. Carefully pour the chocolate filling inside the muffin tins, filling each one all the way to the top of the liner.
- Carefully place the muffin tin in the fridge to set for 2 to 4 hours. When ready to serve, pipe swirls of whipped cream on top of each mini pie. Then press a square of dark chocolate into the center of the whipped cream or top with chocolate shavings. Serve at once!
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