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–+ servings
a mini chocolate pie in a red square baking dish topped with whipped cream and fresh mint
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5 from 6 votes

Mini Chocolate Pie

This mini chocolate pie features a rich, homemade chocolate pudding poured over a cookie crust and chilled until set. It’s an easy, small batch dessert with big chocolate flavor.
Prep Time15 minutes
Cook Time15 minutes
Cool4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Diet: Low Salt, Vegetarian
Keyword: chocolate, chocolate cream pie, chocolate pie, chocolate pie for one, chocolate pie for two, chocolate pudding pie, mini chocolate pie, small chocolate pie
Servings: 4 servings
Author: Joanie Zisk

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
US - Metric

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 5x5-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

Note: Use store-bought cookies for the crust. I like using plain shortbread cookies or ones drizzled with fudge. You can also bake one of our small batch cookie recipes, use a few for the crust, and save the rest to enjoy later. For a different option, try our mini graham cracker cookie crust recipe.
 
  • 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.
 
To make a larger pie, double the ingredients and use a 6x8-inch baking dish or a 6.5x6.5-inch baking dish.

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 96mg | Potassium: 254mg | Fiber: 2g | Sugar: 22g | Vitamin A: 311IU | Calcium: 131mg | Iron: 1mg

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