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.
