I love mini pies because they make the perfect desserts and it saves me the hassle of having to cut slices for my friends. I already have a mini pumpkin pies recipe, so check that out here.
It was so popular, I even wrote a pecan version here.
They’ve got the caramel-like filling, the soft crunch of toasted pecans, and that buttery little crust… but without the effort of making a full pie.
These are the kind of treats I love making when I want dessert to feel indulgent but still portion-friendly, perfect for holidays, dinner parties, or quiet evenings when you want just a little something sweet.
They also disappear faster than anything else I make during parties!
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make This Easier:
- Using good-quality dark chocolate makes a huge difference in flavor, and a high-quality chocolate bar melts more smoothly and tastes richer than chocolate chips.
- Chilling the dough twice helps prevent shrinkage, and a mini tart pan with removable bottoms makes releasing the pies effortless and keeps the edges neat.
- For extra depth, add a pinch of espresso powder to the chocolate filling to intensify the chocolate flavor without making it taste like coffee.
- A small offset spatula helps smooth the chocolate filling evenly so each mini pie looks polished and professional.
- Letting the pies cool fully before topping keeps the whipped cream fluffy and prevents it from melting into the filling.
Mini Chocolate Pies
Course: DessertDifficulty: Easy12
pies15
minutes18
minutesIngredients
- For the crust:
1¼ cups all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
½ cup cold unsalted butter, cubed
3–4 tablespoons cold milk or water
- For the chocolate filling:
¾ cup heavy cream
½ cup dark chocolate, chopped
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch mixed with 2 tablespoons milk
- For topping (optional):
Whipped cream
Chocolate shavings
Directions
- Begin by making the crust; mix the flour, sugar, and salt in a bowl, cut in the cold butter until the mixture resembles coarse crumbs, then add milk gradually until a soft dough forms, wrap it, and chill for at least 20 minutes so it’s easy to roll.
- Roll out the chilled dough, cut circles to fit a mini tart pan or muffin tin, gently press the dough into each cavity, trim the edges, and chill again briefly to help the crust hold its shape while baking.
- Bake the crusts at 180°C / 350°F for 10–12 minutes until lightly golden, then remove and let them cool slightly while you prepare the filling.
- Heat the cream and sugar in a small saucepan until just steaming, remove from heat, add the chopped chocolate, let it sit for a minute, then stir until smooth, return to low heat, whisk in the cornstarch mixture, and cook gently until thick and glossy.
- Spoon the warm chocolate filling into the baked crusts, smoothing the tops, then return them to the oven for 5–6 minutes just to set the filling without overbaking.
- Remove the pies from the oven and allow them to cool completely, letting the chocolate firm up into a silky, sliceable texture.
- Top each mini pie with a dollop of whipped cream and a sprinkle of chocolate shavings just before serving for that classic bakery finish.
Notes
- These are wonderful to have with strong black coffee!
Variations and Substitutes
- Milk chocolate can be used instead of dark chocolate for a sweeter, softer flavor.
- A splash of orange zest or peppermint extract adds a festive twist, especially around the holidays.
- For a dairy-free version, coconut cream and dairy-free chocolate work well and give the filling a subtle coconut note.
- You can swap the crust for a chocolate cookie crust made from crushed biscuits and butter for a quicker option.
Conclusion
These chocolate mini pies are proof that small desserts can still feel satisfying.
They’re rich without being overwhelming, elegant without being fussy, and always seem to disappear quickly once they hit the table.
Whether you’re making them for guests or just for yourself, they’re the kind of dessert that feels quietly impressive every single time.
