Mini Chocolate Pie

Indulge in the simple pleasure of making a Mini Chocolate Pie, a delightful dessert that’s perfect for chocolate enthusiasts.

This recipe features a rich, homemade chocolate filling that’s both creamy and quick to cook on the stove. Its charm lies in the simplicity of its preparation and the depth of its flavors. The crust, made effortlessly with a layer of cookies, adds a delightful crunch to the smooth chocolate. All these come together in a small baking dish, creating a dessert that’s just the right size for a sweet treat.

Searching for more single serving and small batch luxurious chocolate recipes? Try our rich Chocolate Lava Cake, indulgent Texas Sheet Cake, luscious Oreo Brownie, and sumptuous Devil’s Food Cake.

Ingredients

• Cookies: For the crust, choose store-bought cookies that you enjoy. Shortbread cookies or shortbread bites are a great option, but feel free to select your favorite variety. Alternatively, bake a small batch using one of our cookie recipes. You can use a few for the crust and have some left over to enjoy separately. If you prefer, try our mini graham cracker cookie crust recipe as an excellent substitution.
• Sugar: Sugar is essential in our recipe as it not only sweetens the pudding but also enhances the vanilla and chocolate flavors and contributes to the pudding’s thickness.
• Cornstarch: Cornstarch plays a key role in thickening the pudding, ensuring it achieves the perfect consistency.
• Cocoa powder: Always use unsweetened cocoa powder to get the ideal balance of chocolate flavor.
• Egg yolk: A single egg yolk is crucial for adding structure, stability, and a rich depth to the filling. Don’t toss the egg white, though. Save it and use it in any of our egg white recipes like a mini Flourless Chocolate Cake or a mini Pavlova.
• Milk: Whole milk is recommended for the filling to achieve a rich, thick texture. Skim or reduced-fat milk is not advisable as it may result in a less creamy filling. Half and half (a mix of whole milk and heavy cream) is a suitable alternative.
• Vanilla: The inclusion of pure vanilla extract significantly enhances the flavor profile of the pie.
• Butter: A small amount of butter added at the end enriches the pudding with a smooth texture, glossy finish, and a deeper flavor.
• Chocolate: Incorporating a handful of chocolate chips or chunks takes the richness of the pudding to the next level. This recipe works beautifully with semi-sweet, dark, or bittersweet chocolate, allowing you to adjust it according to your taste preference. If you’ve got leftover chocolate, consider using it in a Brookie or Chocolate Chip Cookies.

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.

Recipe Variations

Get creative with these versatile recipe variations, allowing you to personalize your Mini Chocolate Pie to suit your taste preferences:

• Nutty Addition: Stir in 2 tablespoons of chopped nuts like hazelnuts or almonds for added texture.
• Spice It Up: Add a pinch of cinnamon or chili powder for a warming spice kick.
• Minty Fresh: Incorporate a few drops of mint extract to the pudding for a refreshing mint chocolate variation.
• Fruit-Infused: Mix in a teaspoon of orange zest for a fruity undertone.

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 box below for ingredient amounts and full recipe instructions.

1. Mix the sugar, cocoa powder, and cornstarch in a 1-quart saucepan.

2. Add 1/2 cup of milk and whisk until the mixture is smooth.

3. Slowly whisk in the remaining milk and the egg yolk.

4. Bring the mixture to a simmer over medium heat, stirring frequently. This process takes me about 5 minutes.
5. Once the mixture starts to simmer, stir constantly until it begins to thicken, about 2 minutes.

6. Once the mixture starts to thicken, lower the heat to low and cook, stirring constantly for 2 minutes.
7. Remove from the heat and stir in the butter, vanilla, and chocolate chips.

8. Line the bottom of your baking dish with cookies.

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

9. Pour the chocolate filling over the cookies in the baking dish.

10. Refrigerate, covered or uncovered, for at least 4 hours or overnight.

11. Enjoy with whipped cream, if desired.

Expert Tips

• Preparation is Key: Before you begin, read the entire recipe and the detailed Ingredient Notes. Check out the process photos provided and assemble all your ingredients. This preparation ensures a smooth and efficient baking experience.
• Patience with Pudding: When cooking the chocolate pudding, patience is crucial. Pay attention to the texture; you’ll notice the pudding thickening gradually. This step is essential for achieving the perfect consistency.
• Decorative Touches: Enhance the visual appeal of your pie with shaved chocolate atop the whipped cream. Use a vegetable peeler to create elegant chocolate curls or shavings for a professional finish.

Storage Tips

To preserve any leftover chocolate pie, ensure it is securely covered with plastic wrap and store it in the refrigerator. It will remain fresh and delicious for up to 5 days.

Freezing this pie is not advised, as the filling is prone to weeping or separating when thawed, affecting its quality and texture.

Frequently Asked Questions

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!