Mini Chocolate Cream Pies

Mini mason jars are perfect for single-serve pies. The filling can be made up to two days in advance, making these easy for prepping and storing. Using jars with lids are perfect for a sweet grab-n-go treat!

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PREP TIME: 15 minutes

COOK TIME: 10 minutes

SERVINGS: 24

TOTAL TIME: 25 minutes

Ingredients

2 cups crushed pretzel twists

6 tablespoons butter, divided

1 1⁄2 cups sugar, plus 2 tablespoons

1⁄2 cup unsweetened cocoa powder

1⁄4 cup corn starch

1⁄4 teaspoon salt

2 cups whole milk

4 egg yolks

2 teaspoons vanilla

1 cup heavy whipping cream

Caramel and toffee for topping, if desired

Notes

Ease: Moderate

Chill time: 1 hour

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Instructions

Make the Crust

Combine crushed pretzels with 4 tablespoons of melted butter and 2 tablespoons of sugar.

Scoop a heaping tablespoon full of crust mix into bottom of mini 4-ounce mason jars. Set aside.

Make the Filling

Whisk together the sugar, cocoa, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks.

Whisk over medium heat until the mixture comes to a low boil and becomes thick, resembling a pudding thickness, about 10 minutes.

Remove from heat and stir in remaining 2 tablespoons of butter and vanilla.

Place jars on sheet trays for easy transfer. Fill each jar about 3/4 full of chocolate cream, cover with plastic wrap.

Chill in fridge for at least 2 hours.

Before serving, top toffee pieces, fresh whipped cream and a drizzle of caramel sauce, if desired.