Mini Chocolate Pudding Pies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Roll out the pie crust and cut out circles to fit into mini pie tins.
• STEP 3.Press the pie crust into the tins and trim any excess.
• STEP 4.Bake the pie crusts for 10-12 minutes, until golden brown.
• STEP 5.In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
• STEP 6.Gradually whisk in milk and cook over medium heat until the mixture thickens and comes to a boil.
• STEP 7.Remove from heat and stir in butter and vanilla extract until smooth.
• STEP 8.Pour the chocolate pudding into the baked pie crusts and refrigerate for at least 2 hours, until set.
• STEP 9.Serve the mini chocolate pudding pies chilled, topped with whipped cream or ice cream.

Cooking Tips

• You can use store-bought pie crust or make your own from scratch.
• For a richer chocolate flavor, use dark cocoa powder.
• Feel free to add toppings such as chocolate shavings or sprinkles for extra decoration.

Storage and Serving

• Leftover mini chocolate pudding pies can be stored in the refrigerator for up to 3 days.
• Serve the pies chilled, straight from the refrigerator.
• Top with whipped cream or ice cream just before serving.