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Chocolate desserts hold a special place in the hearts of many, transcending cultures and cuisines with their rich flavors and comforting appeal. Among the plethora of chocolate confections, mini chocolate cream pies stand out as a delightful indulgence that combines the best of both worlds: the elegance of dessert pies with the convenience of bite-sized portions. These petite treats not only satisfy a craving for chocolate but also serve as an eye-catching addition to any gathering or celebration.

Mini Chocolate Cream Pies

Discover the joy of making mini chocolate cream pies with this indulgent recipe! Perfect for gatherings or a personal treat, these bite-sized delights feature a buttery graham cracker crust filled with rich chocolate and topped with fluffy whipped cream. Their elegant presentation makes them a standout dessert, while their small size allows for guilt-free enjoyment. Elevate your dessert game and impress your guests with these irresistible mini treats. Dive into the decadent world of chocolate today!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the chocolate filling:

1 cup heavy cream

1/2 cup whole milk

1 teaspoon vanilla extract

1/3 cup granulated sugar

1/4 cup unsweetened cocoa powder

3 tablespoons cornstarch

1/2 cup semi-sweet chocolate chips

A pinch of salt

For the topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Chocolate shavings or cocoa powder for garnish

Instructions
 

Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture evenly into the bottoms and up the sides of a mini muffin tin (makes approximately 12 mini pies). Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove and let cool completely in the muffin tin.

    Make the chocolate filling: In a saucepan over medium heat, whisk together the heavy cream, whole milk, and vanilla extract. In a separate bowl, whisk together the granulated sugar, cocoa powder, cornstarch, and salt. Gradually whisk the dry mixture into the warming milk and cream mixture until well combined.

      Thicken the filling: Continue to whisk the filling over medium heat until it starts to thicken and bubble, about 5-7 minutes. Once thickened, remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Allow the filling to cool slightly.

        Fill the crusts: Once the chocolate filling is cool, carefully spoon it into the prepared crusts, filling each to the top. Place the mini pies in the refrigerator for at least 2 hours to set.

          Prepare the whipped topping: In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.

            Assemble the pies: Remove the mini pies from the refrigerator. Using a piping bag or a spoon, top each mini chocolate cream pie with a generous dollop of the whipped cream. Garnish with chocolate shavings or a dusting of cocoa powder.

              Serve and enjoy: Serve chilled and enjoy your delightful mini chocolate cream pies!

                Prep Time: 30 minutes | Total Time: 3 hours (including chilling) | Servings: 12