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Home » Recipes » Single Serving Desserts

By Joanie Zisk Published: Mar 27, 2023 · Updated: Mar 27, 2023 · This post may contain affiliate links · Please read my disclosure

Mini Chocolate Pie

Jump to Recipe

A mini chocolate pie is a classic no-bake dessert made with a cookie crust and topped with a decadent chocolate filling. It's silky and rich and perfect for one or two people to enjoy.

a mini chocolate pie in a red square baking dish topped with whipped cream and fresh mint

If you're a chocolate lover, you will absolutely love this mini chocolate pie. The homemade filling is extra creamy and rich and cooks quickly right on the stove. For the crust, we use a layer of cookies which makes this a simple pie to whip together anytime you're craving chocolate.

Why This Recipe Works

  • A perfect make-ahead dessert: Although the pie comes together quickly, the filling needs to chill in the refrigerator for a few hours to set up. As the chocolate pudding pie chills in the fridge, the filling thickens beautifully.
  • Made almost entirely from scratch: The chocolate filling is made without any box mixes or pre-made ingredients. It comes together quickly with easy-to-find ingredients. We use store-bought cookies for convenience but you can use our small batch shortbread cookie recipe, our butter cookies recipe, or our peanut butter cookie recipe to line the bottom of the baking dish which will then make this pie 100% homemade.
  • Extra rich and with an intense chocolate flavor: We stir in a handful of semi-sweet chocolate chips or morsels along with vanilla extract for extra depth. A tablespoon of butter stirred in at the end helps the filling set up with a silky consistency once it's poured over the cookie crust.
  • A pie for one or two: We use a 5x5 inch baking dish to hold the pie and we find this size to be ideal for serving one or two people. You can also divide the pie between two 10-ounce ramekins. You can find out more information about the dishes we use below.

Ingredients

chocolate pie ingredients on a kitchen counter
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Ingredient Notes

See below for ways to use leftover ingredients.

  • Cookies: Use store-bought cookies for the pie crust. I love using regular shortbread cookies but use the kind you love. You can bake up a small batch of one of our cookie recipes, use a few to line the dessert dish, and still have a few to enjoy, or use our mini graham cracker cookie crust recipe instead.
  • Sugar: Sugar helps sweeten the pudding, enhances the flavors of the vanilla and chocolate, and helps to thicken the pudding.
  • Cornstarch: This ingredient helps to thicken the pudding beautifully.
  • Cocoa powder: Use unsweetened cocoa powder in this recipe.
  • Egg yolk: One egg yolk adds structure, stability, and a richness to the filling. Don't toss the egg white, though. Save it and use it in any of our egg white recipes below.
  • Milk: I recommend using whole milk in the filling. I do not recommend using skim milk or reduced-fat milk because it won't give you a filling that is as rich and thick. You can use half and half (half whole milk - half heavy cream) instead.
  • Vanilla: Pure vanilla extract adds a wonderful flavor.
  • Butter: Adding a little bit of butter at the end gives the pudding a smooth texture, a glossy finish, and a richer flavor.
  • Chocolate: A handful of chocolate chips or chocolate chunks helps to make the pudding even richer! I've used semi-sweet (my favorite!), dark chocolate, and bittersweet chocolate in this decadent chocolate pie recipe.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

two small chocolate pies in ramekins topped with whipped cream on a silver tray

How To Make A Mini Chocolate Pie

These step-by-step photos and instructions are here to help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Mix the sugar, cocoa powder, and cornstarch in a 1-quart saucepan.
sugar, cocoa powder, and cornstarch in a small saucepan
  1. Add ½ cup of milk and whisk until the mixture is smooth.
milk mixed with cocoa powder and sugar in a small saucepan
  1. Slowly whisk in the remaining milk and the egg yolk.
homemade chocolate pudding in a small pot
  1. Bring the mixture to a simmer over medium heat, stirring frequently. This process takes me about 5 minutes.
  2. Once the mixture starts to simmer, stir constantly until it begins to thicken, about 2 minutes.
a small batch of chocolate pudding simmering on the stove
  1. Once the mixture starts to thicken, lower the heat to low and cook, stirring constantly for 2 minutes.
  2. Remove from the heat and stir in the butter, vanilla, and chocolate chips.
homemade chocolate pudding in a pot
  1. Line the bottom of your baking dish with cookies.

Pro Tip: For best results use either a 5x5-inch baking dish or two 10-ounce ramekins.

cookies lining two baking dishes
  1. Pour the chocolate filling over the cookies in the baking dish.
Pouring homemade chocolate pudding over cookies in a baking dish to make a chocolate pie
  1. Refrigerate, covered or uncovered, for at least 4 hours or overnight.
a small chocolate pie in a red square dish
  1. Enjoy with whipped cream, if desired.
a small chocolate cream pie with a spoon scooping out some of the crust with pudding on the side

Expert Tips

  • Read through the entire recipe and the Ingredient Notes section of the post, take a look at the process photos above, and gather your ingredients before starting.
  • Be patient when making the chocolate pudding. You will be able to feel and see the pudding getting thicker.
  • For a more decorative topping, add some shaved chocolate on top of the whipped cream. To make chocolate curls or shavings, I use a vegetable peeler.
  • Make a chocolate cream pie with homemade whipped cream. Use our small batch whipped cream recipe to add a layer of whipped cream over the top of the pie.

Frequently Asked Questions

What Makes Chocolate Pie Runny?

If your chocolate pie is runny, it is likely that the filling was not cooked long enough. Make sure that once the pudding starts to thicken, you reduce the heat to low and stir constantly for 2 minutes.

Another reason may be that the pie has not been in the refrigerator long enough. The filling will continue to thicken as the pie chills. When testing this recipe, we found that 4 hours was the perfect amount of time needed. Depending on the temperature of your fridge, the pie may need a bit longer.

Can I Make This Pie Gluten-Free?

Yes! To make a gluten-free chocolate pie, use gluten-free cookies for the crust - the rest of the ingredients are gluten-free.

What Pan Should I Use?

The success of this recipe depends heavily on the size of the pan or dish you use. We recommend using one 5x5-inch baking dish or two 10-ounce ramekins. These dishes can be found on our Store page.

Storage Tips

  • If you have leftover chocolate pie, cover it tightly with plastic wrap and keep it in the refrigerator for up to 5 days.
  • I do not recommend freezing this pie because the filling tends to weep or separate.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this easy chocolate pie recipe, you might like to consider using them in any of these single serving and small batch recipes:

  • Cocoa powder: Mini Texas Sheet Cake, Hot Chocolate, Double Chocolate Chip Cookies, Deep Dish Brownie, Flourless Chocolate Cake, Mini Devil's Food Cake
  • Chocolate: Chocolate Chip Cookies, Chocolate Chip Muffin, Mini S'mores Dip, Two Ingredient Chocolate Mousse, Chocolate Scones, French Silk Pie
  • Cornstarch: Chess Pie, Blueberry Pie, Slow Cooker Sesame Chicken, Lemon Meringue Pie, Mini Boston Cream Pie, Coconut Cream Pie
  • Egg white: Mini Texas Sheet Cake, Coconut Macaroons, Flourless Chocolate Cookies, Two Vanilla Cupcakes, Two Chocolate Cupcakes, Flourless Chocolate Cake
  • Vanilla:  Buckeyes, Buttermilk Pancakes, Coffee Cake, Peanut Butter Fudge, Morning Glory Muffins, Banana Nut Bread
  • Milk: Strawberry Milkshake, Pralines, Mashed Potatoes, Flan, Biscuits, Baked Oatmeal

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this mini 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!

Recipe

a mini chocolate pie in a red square baking dish topped with whipped cream and fresh mint

Mini Chocolate Pie

A mini chocolate pie is a classic no-bake dessert made with a cookie crust and topped with a decadent chocolate filling. It's silky and rich and perfect for one or two people to enjoy.
5 from 4 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Cool: 4 hours hours
Total Time: 4 hours hours 30 minutes minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 265kcal
Author: Joanie Zisk

Equipment

  • 5-inch baking dish
  • 1-quart saucepan

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
US Customary - Metric

Instructions

  • Mix the sugar, cocoa powder, and cornstarch in a 1-quart saucepan.
  • Add ½ cup of milk and whisk until the mixture is smooth.
  • Slowly whisk in the remaining milk and the egg yolk.
  • Bring the mixture to a simmer over medium heat, stirring frequently.
    Pro Tip: This process takes me about 5 minutes.
  • Once the mixture starts to simmer, stir constantly until it begins to thicken, about 2 minutes.
  • Once the mixture starts to thicken, lower the heat to low and cook, stirring constantly for 2 minutes.
  • Remove from the heat and stir in the butter, vanilla, and chocolate chips.
  • Line the bottom of a small baking dish with cookies.
    Pro Tip: For best results use either a 5x5-inch baking dish or two 10-ounce ramekins.
  • Pour the chocolate filling over the cookies in the baking dish.
  • Refrigerate, covered or uncovered, for at least 4 hours or overnight.
  • Enjoy with whipped cream, if desired.

Notes

Note: Use store-bought cookies as the pie crust. I love using regular shortbread cookies but I also love using shortbread cookies drizzled with fudge. You can bake up a small batch of one of our cookie recipes, use a few to line the dessert dish, and still have a few to enjoy or use our mini graham cracker cookie crust recipe instead.
You may want to use our small batch whipped cream recipe to make a rich homemade topping.
Expert Tips
  • Read through the entire recipe and the Ingredient Notes section of the post, take a look at the process photos in the post above, and gather your ingredients before starting.
  • Be patient when making the chocolate pudding. You will be able to feel and see the pudding getting thicker.
  • For a more decorative topping, add some shaved chocolate on top of the whipped cream. To make chocolate curls or shavings, I use a vegetable peeler.
Storage Tips
  • If you have leftover chocolate pie, cover it tightly with plastic wrap and keep it in the refrigerator for up to 5 days.
  • I do not recommend freezing this pie because the filling tends to weep or separate.
Nutrition Facts
Mini Chocolate Pie
Amount Per Serving (1 serving)
Calories 265 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 65mg22%
Sodium 96mg4%
Potassium 254mg7%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 22g24%
Protein 5g10%
Vitamin A 311IU6%
Calcium 131mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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About Joanie Zisk

Joanie Zisk is the creator behind OneDishKitchen.com, the number one website for single-serving recipes. Joanie has over 10 years of experience in developing and publishing recipes, author of “The Ultimate Cooking for One Cookbook”, and a passionate home cook. Our aim is to inspire individuals with access to single-serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

Reader Interactions

Comments

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    Recipe Rating




  1. Jenreads says

    May 12, 2023 at 9:03 am

    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!

    Reply
    • Joanie Zisk says

      May 12, 2023 at 1:41 pm

      Thank you so much!

      Reply
  2. Lois Jones says

    April 01, 2023 at 1:33 pm

    Wow, just made the chocolate pie and it’s amazing, perfect.

    Reply
    • Joanie Zisk says

      April 01, 2023 at 3:00 pm

      I'm so happy you enjoyed the pie.

      Reply
  3. J. Hegyi says

    March 27, 2023 at 9:39 pm

    Terrific recipe.

    Reply

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