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 1β2 cups sugar, plus 2 tablespoons
1β2 cup unsweetened cocoa powder
1β4 cup corn starch
1β4 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
Related Recipes
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Mini Blueberry & Raspberry Lemon Chess Pies
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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.