Mini Chocolate Cream Pie Recipe
This Mini Chocolate Cream Pie Recipe is a rich, creamy, and decadent treat perfect for any chocolate lover. Easy to make and ideal for individual servings!
Equipment
- Mini Pie Pans
- Mixing Bowls
- Whisk
- Spatula
- Microwave-safe Bowl
- Food Processor
Ingredients
- 24 Oreo cookies regular-sized, cream NOT removed
- 6 tablespoons salted butter melted
- 8 ounces semi-sweet chocolate finely chopped
- 1 1/2 cups heavy whipping cream divided
- 5 tablespoons salted butter cut into cubes, room temperature
- 1/4 cup confectioners' sugar sifted
- Chocolate squares or chocolate shavings for garnish, optional
Instructions
- Preheat your oven to 350°F (175°C). In a food processor, blend the 24 Oreo cookies until finely crushed. Add the melted butter and pulse until the mixture resembles wet sand.
- Press the cookie mixture evenly into the bottom and up the sides of each mini pie pan. Bake in the preheated oven for 8-10 minutes until set. Remove from the oven and allow to cool completely.
- In a microwave-safe bowl, combine the finely chopped semi-sweet chocolate with 1/2 cup of the heavy whipping cream. Heat in the microwave in 30-second intervals, stirring in between, until smooth and melted. Allow the mixture to cool slightly.
- In a large mixing bowl, beat the remaining heavy whipping cream until soft peaks form. Gradually add the confectioners' sugar and continue to beat until stiff peaks form. Gently fold in the cooled chocolate mixture until well combined.
- Spoon the chocolate filling evenly into the cooled Oreo crusts, smoothing out the tops with a spatula.
- Refrigerate the mini pies for at least 2 hours or until set.
- Once set, remove the mini pies from the refrigerator. If desired, garnish with chocolate squares or shavings on top. Serve chilled and enjoy.
Notes
- Use gluten-free Oreo cookies for a gluten-free version.
- Substitute coconut cream and dairy-free chocolate for a dairy-free alternative.
- Do not overmix the whipped cream to avoid a grainy texture.
- Allow the crust to cool completely before adding the filling to prevent a soupy filling.
- These mini pies can be stored in the refrigerator for up to 3 days, covered.