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4.8 from 5 votes

Chocolate Pie Bites

MINI SCRATCH-MADE, BUTTERY PIE CRUSTS FILLED WITH CREAMY HOMEMADE CHOCOLATE PUDDING AND TOPPED WITH FRESH WHIPPED CREAM AND SHAVED CHOCOLATE
Servings 24 mini pies
Author Divas Can Cook

Ingredients

  • BUTTERY PIE CRUST
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup cold butter-flavored shortening
  • 1/4 cup cold butter finely diced
  • 1/4 cup cold half n half
  • CHOCOLATE PUDDING FILLING
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 cup unsweetened cocoa powder sifted
  • pinch of salt (optional
  • 2 cups half n half whole milk or heavy cream (see note)
  • 3 egg yolks beaten
  • 1/4 cup semi-sweet chocolate chips melted
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter
  • WHIPPED CREAM
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  • First let's make the pie crust!
  • In a large bowl sift together the flour and salt.
  • Cut in the shortening and butter until mixture resembles large crumbs.
  • Stir in the half n half, milk or heavy cream just until until a dough forms.
  • Gather dough and knead a few times on a floured surface.
  • Flatten dough into a disk and wrap in plastic wrap.
  • Refrigerate for 30 minutes or until chilled.
  • Preheat oven to 375 F.
  • Once chilled, flatten dough out a floured surface about 1/4 inch thick.
  • Use a 2.5 inch round cookie cutter to cut out small circles.
  • Arrange each circle into a mini muffin pan, being sure to bring the dough up the sides.
  • Bake for 15 minutes or until edges are lightly golden.
  • Remove pie shells from pan and set aside.
  • To make the pudding, add sugar, cornstarch, cocoa powder and salt to a large pot.
  • Stir together until well combined.
  • Stir in half n half, heavy cream or whole milk.
  • Place the pot on medium heat and begin stirring until sugar has completely dissolved. (Do NOT BOIL)
  • Continue stirring until bubbles begin to barely break on the surface. (reduce heat if mixture begin to boil or simmer heavily. A few bubbles are ok)
  • Beat egg yolks in a small bowl and slowly add in about 1 cup of the warm milk mixture. (This will help slowly heat the yolks up so they won't scramble when added to the pot)
  • Slowly add the yolk mixture to the pot while whisking vigorously until the pudding begins to thicken. Mixture will be foaming and hot.
  • Reduce heat, stir in the melted chocolate, vanilla extract and the butter.
  • Remove from heat and continue stirring vigorously to further thicken the pudding.
  • When pudding is thickened and coats the whisk well, remove from heat and stir in vanilla extract.
  • Place the pudding in a glass dish, cover and chill for about 2 hours to thicken up a bit more. (Can also cover with plastic wrap touching the pudding to prevent a skin from forming if desired. I never do)
  • Place the chilled pudding in a pipping bag and pipe the pudding into the pie shells.
  • Refrigerate until firmer about 2 more hours.
  • When ready to serve, top with whipped cream and shaved chocolate.
  • To make the whipped cream, chill a glass bowl and beaters in the freezer for about 20 minutes.
  • Place the heavy whipping cream into the chilled bowl.
  • Stir in the powdered sugar.
  • Beat on medium until fluffy and peaks hold their shape.

Video

Notes

Milk for pudding: A variety of milk can be used for making homemade pudding, all giving a different end texture. I prefer whole milk or a combination of whole milk and heavy cream for a thick creamy texture or half n half.
To Boil or Not to Boil? Many homemade pudding recipes suggest you boil the pudding a little bit. I never do this though. I've found that just allowing a few bubbles to break on the surface is good enough and keeps me from accidentally scorching the pudding since I don't use a double boiler.