These Chocolate Cream Pie Bites are great for a crowd, and perhaps even better as a bite-sized treat to share with a loved one on a special occasion – with leftovers, of course!
Valentine’s Day is fast approaching and it’s time to start thinking ahead for the special day.
So I bought a black tie streaked with red patterns because Dan said he liked this one most and this tie would be perfect for a wedding, according to him. Of course, he told me that as a joke when we met 6 years ago.
And like every girl who dreams about her wedding dress and a wedding with the most beautiful flowers, I kept that detail in memory.
I bought him exactly the same black tie for formal occasions. It may seem presumptuous or for a particular purpose, but I felt that this day would be the right moment for such a gift. I knew that he had probably bought me something and I expected flowers, chocolate in a special box, or some jewelry, but this time a complete surprise followed. Tom came with a red heart-shaped box and when he opened it, instead of roses, I saw Chocolate Cream Pie Bites!
So this was a unique and the most valuable gift I could get, because he had made these treats by himself and he doesn’t even know how to cook, but he knows that I love chocolate and cute little things. And he remembered when I told him (6 years ago): “When you cook something for me, then I’ll be ready to marry you because it will surely be a sign of your true love and how much I really mean to you.”
And here it is – Chocolate Cream Pie Bites! Maybe it took Dan 6 years to manage to do something for me, but this yummy chocolate little gift is a great one, that’s for sure!
Chocolate Cream Pie Bites
All the flavors of Homemade Chocolate Cream Pie packed into perfect bite-sized treat to share with a loved one on a special occasion – with leftovers, of course! – Chocolate Cream Pie Bites...
- Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
- 2 cups half-and-half
- 4 tablespoons butter, cut into chunks
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 4 egg yolks + 1 egg for egg wash
- 4 oz. semi-sweet chocolate, chopped
- 2 oz. bittersweet chocolate, chopped
- 1 teaspoons vanilla extract
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- bittersweet chocolate curls, for garnish
- Preheat oven to 350 degrees.
- Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
- Roll the dough or pie crust out on a floured surface with a floured rolling pin.
- Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( or 12 rounds of each pie crust, if using store bought)
- Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie.
- Bake for 15-20 minutes or until golden around the edges. Remove from oven and let the crust cool while you make the filling. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups, but keep them in the pan.
- Filling : In a saucepan, heat the half and half until it starts to simmer. Remove the pan from the heat.
- In a large heat-proof bowl, whisk together sugar and cornstarch, add egg yolks and whisk until smooth.
- Pour the hot half-and-half into the egg yolk mixture in a thin stream, whisking constantly. Keep pouring, whisking constantly, until you’ve added all the hot half-and-half.
- Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes. (it should coat the back of a spoon nicely).
- Remove pan from heat and add the butter and chopped chocolate to the hot mixture in small handfuls. Mix together until thoroughly incorporated. (it should look like a big pot of hot chocolate pudding) Stir in the vanilla and whisk to incorporate, then immediately pour the filling through a fine-mesh sieve set over a bowl.
- Spoon mixture into each baked and cooled mini pie crust almost up to the top. Refrigerate the pie bites until the filling is cold and firm, at least 4 hours or overnight.
- Topping : When ready to serve, whip the heavy cream, sugar, and vanilla together until stiff peaks form. Top with whipped cream and sprinkle with finely grated semisweet or bittersweet chocolate on top, and garnish with bittersweet chocolate curls before serving. Keep refrigerated.
These little pies have a great chocolate flavor to them, and a consistency that is very similar to chocolate pudding. They’re easy to handle because the filling is quite firm.Don’t worry if the tops of the mini pies look a little irregular as they set. The whipped cream used to top the pies not only lightens up the chocolate, but it disguises any little imperfections in the filling.
These mini pies can easily be made a day in advance and stored in the refrigerator until ready to serve. Add the whipped cream just before serving and give them a dusting of finely grated semisweet or bittersweet chocolate on top, and chocolate curls to finish them off.