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This mini chocolate pie is made with a smooth, homemade chocolate pudding poured over a buttery cookie crust. It’s rich, creamy, and perfectly sized for one or two people. Simple to make and full of deep chocolate flavor.
Featured Comment
“Wow, just made the chocolate pie and it’s amazing, perfect!”
– Lois
Why You’ll Love This Recipe
- Great Make-Ahead Dessert: The pudding thickens as it chills, so it’s perfect to prepare a few hours in advance or the night before.
- Homemade Chocolate Pudding: Made from scratch with simple ingredients that create a rich, chocolatey filling.
- Quick Cookie Crust: Store-bought cookies make it easy, or use one of our small batch cookie recipes or mini pie crust recipes for a homemade version.
- Rich and Velvety: Semi-sweet chocolate chips and a little butter give the pudding a smooth texture and deep flavor.
- Perfectly Portioned: Just the right size for one or two people, made in a small dish or two ramekins.
This mini chocolate pie is one of those desserts I keep coming back to. The rich, silky pudding settles perfectly over a layer of buttery cookies, and after a few hours in the fridge, it transforms into something that feels downright luxurious.
I love how easy it is to make with ingredients I almost always have on hand. It’s the kind of dessert that makes you slow down, grab a spoon, and savor every bite.
Looking for more single serving and small batch chocolate recipes? Try our small chocolate lava Cake, mini Texas sheet cake, single serving Oreo brownie, and mini devil’s food cake.
Ingredients
If you have any ingredients leftover from this mini chocolate pie recipe, check out our Leftover Ingredients Recipe Finder.
- Cookies: Use store-bought shortbread cookies or your favorite variety for the crust. You can also bake a small batch of shortbread cookies and use a few for the crust. For a different option, try our mini graham cracker crust recipe.
- Cornstarch: Thickens the pudding and helps it set properly.
- Cocoa Powder: Use unsweetened cocoa for a deep chocolate flavor.
- Egg Yolk: Adds richness, structure, and stability to the pudding. Save the egg white to use in recipes like our mini flourless chocolate cake, mini angel food cake, or small pavlova.
- Chocolate: A small handful of chocolate chips or chunks adds even more depth. Use semi-sweet, dark, or bittersweet chocolate based on your taste. Leftover chocolate can be used in a single brookie or small batch chocolate chip cookies.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Here are a few easy ways to change up your mini chocolate pie:
- Nutty: Stir in 2 tablespoons of chopped nuts like hazelnuts or almonds for crunch.
- Spiced: Add a pinch of cinnamon or chili powder for a warm, flavorful twist.
- Mint: Mix in a few drops of mint extract for a cool mint chocolate version.
- Citrus: Add 1 teaspoon of orange zest for a bright, fruity note.
How To Make A Mini Chocolate Pie
These step-by-step photos and instructions are here to help you visualize how to make a chocolate pie. See the recipe card below for ingredient amounts and full recipe instructions.
- Make the Pudding Base: In a 1-quart saucepan, whisk together the sugar, cocoa powder, and cornstarch. Add 1/2 cup of milk and whisk until smooth, then whisk in the remaining milk and the egg yolk.
- Cook the Pudding: Place the saucepan over medium heat and cook, stirring frequently, until the mixture begins to simmer, about 5 minutes. Once simmering, stir constantly until it thickens, about 2 minutes. Lower the heat to low and continue stirring for 2 more minutes.
- Add Flavorings: Remove from heat and stir in the butter, vanilla, and chocolate chips until smooth.
- Assemble the Pie: Line the bottom of a 5×5-inch baking dish or two 10-ounce ramekins with cookies. Pour the pudding over the cookies.
- Chill and Serve: Refrigerate, covered or uncovered, for at least 4 hours or overnight. Top with homemade whipped cream, if desired.
Expert Tips
- Read First: Review the full recipe, ingredient notes, and process photos before starting. Gather all ingredients ahead of time.
- Watch the Pudding: The pudding thickens gradually as it simmers. Stir constantly and be patient for the best texture.
- Add a Finishing Touch: Top with shaved chocolate for a polished look. Use a vegetable peeler to make chocolate curls or shavings.
Frequently Asked Questions
Chill for at least 4 hours or overnight to let the pudding set properly.
If the pudding didn’t thicken, it may not have cooked long enough. Be sure the mixture reaches a simmer and starts to thicken before lowering the heat. Stir continuously over low heat for 2 more minutes to fully activate the cornstarch. After assembling the pie, refrigerate it for at least 4 hours to allow the filling to fully set.
Cover and refrigerate any leftovers. The pie will remain fresh and delicious for up to 5 days.
Yes. To make a larger pie, double the ingredients and use a 6×8-inch baking dish or a 6.5×6.5-inch baking dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small chocolate pie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Chocolate Pie
Equipment
Ingredients
- ¼ cup sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 ½ cups whole milk -divided
- 1 large egg yolk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- ¼ cup semi-sweet chocolate chips
- 4 shortbread cookies * See notes
- Optional: whipped cream for topping
Instructions
- Make the Pudding Base: In a 1-quart saucepan, whisk together the sugar, cocoa powder, and cornstarch. Add 1/2 cup of milk and whisk until smooth, then whisk in the remaining milk and the egg yolk.
- Cook the Pudding: Place the saucepan over medium heat and cook, stirring frequently, until the mixture begins to simmer, about 5 minutes. Once simmering, stir constantly until it thickens, about 2 minutes. Lower the heat to low and continue stirring for 2 more minutes.
- Add Flavorings: Remove from heat and stir in the butter, vanilla, and chocolate chips until smooth.
- Assemble the Pie: Line the bottom of a 5×5-inch baking dish or two 10-ounce ramekins with cookies. Pour the pudding over the cookies.
- Chill and Serve: Refrigerate, covered or uncovered, for at least 4 hours or overnight. Top with whipped cream, if desired.
Notes
-
- Read First: Review the full recipe, ingredient notes, and process photos before starting. Gather all ingredients ahead of time.
- Watch the Pudding: The pudding thickens gradually as it simmers. Stir constantly and be patient for the best texture.
- Add a Finishing Touch: Top with shaved chocolate for a polished look. Use a vegetable peeler to make chocolate curls or shavings.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
How is this considered a pie? No pie crust in there just cake & pudding.
Thank you for your comment! The base of this chocolate pie is actually lined with cookies, which adds a fun twist. However, as mentioned in the recipe, you can definitely use our shortbread pie crust recipe if you prefer a more traditional crust. The filling, while creamy like pudding, is actually a rich chocolate custard that sets perfectly for that classic pie experience. I hope this clears things up!
Thanks you for this great recipe! Easy to make and tastes decadent. You always come through with wonderful tips to make it work every time!
Thank you so much!
Wow, just made the chocolate pie and it’s amazing, perfect.
I’m so happy you enjoyed the pie.
Terrific recipe.