Mini Chocolate Cream Pies

• servings: 12 servings
• active time: 30 minutes
• total time: 4 hours

Ingredients

12 premade mini pie crusts

1 cup heavy whipping cream

3 eggs

¾ cup sugar

2 tablespoons water

8 ounces milk chocolate, (melted and cooled)

1 tablespoon vanilla extract

8 tablespoons butter, (cut into small pieces and softened)

1 ½ cups heavy whipping cream

3 tablespoons sugar

1 teaspoon vanilla

Chocolate shavings for topping

Directions

Chocolate Cream Filling

In a medium bowl, using a hand mixer, whip heavy cream until stiff peaks form and then cover bowl and place in refrigerator to chill while preparing filling.

In a large glass bowl, whisk together eggs, sugar, and water.

Place bowl over a medium saucepan that is filled with 1-2 inches of lightly simmering water, making sure that the water is not touching the bottom of glass bowl. Use a hand mixer to beat egg mixture on low-medium speed until thickened, about 10-12 minutes.

Remove bowl from heat and continue to beat egg mixture with hand mixer until thick, fluffy, and cooled (about 8-10 minutes).

Add cooled, melted chocolate and vanilla to egg mixture and beat until well mixed.

Beat in butter pieces until completely incorporated.

Fold in chilled whipped cream until fully combined and no streaks of whipped cream are visible.

Pour filling into all 12 pie crusts, place in refrigerator and chill for at least 3 hours but ideally, overnight.

Homemade Whipped Cream Topping

Once pies have chilled, make whipped cream topping by beating heavy cream, sugar, and vanilla with a hand mixer until fully combined and stiff peaks form.

Using a piping bag or gallon size ziplock baggie, pipe dollops of whipped cream on top of pies. Top with chocolate shavings.

Nutrition

• Calories: 409 kcal
• Total Fat: 32 g
• Saturated Fat: 20 g
• Unsaturated Fat: 8 g
• Cholesterol: 117 mg
• Sodium: 89 mg
• Total Carbohydrate: 29 g
• Total Sugars: 28 g
• Protein: 3 g