Keyword chocolate cream, pie, mini dessert, mini pie
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Jennifer Pullman
1refrigerated prepared pie crust
Pinchof sea salt
1cuplow fat milk
1ouncesemi sweet chocolate
⅓cupheavy whipping cream
Roll out pie crust and cut out 6 circles (I used a cup as a guide)
Grease 6 cups of a cupcake baking pan.
Place dough into each of the 6 prepared cups.
Prick the sides and bottom of dough in each cup.
Bake according to package directions.
While pie cups are baking prepare chocolate cream.
In a saucepan combine sugar, salt, and corn starch.
Slowly whisk in milk, egg yolk, and chocolates.
Stir continually until cream thickens (coats a spoon).
Remove from heat and stir in butter and vanilla.
Place chocolate cream into the refrigerator and chill for thirty minutes.
Prior to assembling the mini pies prepare the whipped cream.
In a medium bowl combine heavy cream and confectioners sugar.
Beat on high with a hand mixer until stiff peaks form.
Divide chocolate cream into the mini pie shells.
Top with whipped cream.
Garnish with shaved chocolate.
When I make whipped cream I usually make an entire cup, however this recipe only uses about a third of the prepared whipped cream. If you want left over whipped cream increase the heavy cream to 1 cup and the confectioners sugar to 1 tablespoon.