Mini Chocolate Cream Pies

Did you know that chocolate cream pies became popular in the early 1900s when chocolate became more affordable and readily available?

This is vegetarian and gluten free recipe. Dish can be prepared in 150 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

Print Recipe

Medium

Mini Chocolate Cream Pies

Cooking Method: Baking, Refrigerating Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 10 min Rest Time 120 min Total Time 2 hrs 30 mins

Servings: 6 Calories: 2100

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Chocolate cookie crust
• 4 ounce Dark chocolate
• 1 cup Heavy cream
• ¹⁄₄ cup Powdered sugar
• ¹⁄₂ teaspoon Vanilla extract
• ¹⁄₂ cup Whipped cream
• 2 tablespoon Chocolate shavings

Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare the chocolate cookie crust by crushing the cookies and pressing them into the mini pie pans.
3. Bake the crusts in the preheated oven for 10 minutes, then let them cool.
4. In a saucepan, melt the dark chocolate over low heat.
5. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
6. Fold the melted chocolate into the whipped cream mixture.
7. Spoon the chocolate cream mixture into the cooled pie crusts.
8. Refrigerate the mini pies for at least 2 hours to set.
9. Before serving, garnish with whipped cream and chocolate shavings.

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 25g

Protein 5g10%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.