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Saturday, July 19, 2014

Mini Chocolate Oreo Pies

I came across this cool little trick on Pinterest by Dorothy at Crazy for Crust for making miniature pie shells that I’ve been wanting to try but it’s just been so hot here lately and I haven’t wanted to turn my oven on. All’s I’m saying is this weekend was the perfect trifecta because it’s been raining and a nice cool 70 degrees here in Georgia today. Perfect Fall-like weather for baking!

Once I made these mini pie shells, I needed something to go inside of them. And ever since I made my Double Stuff Oreo pancakes, I have been craving chocolate! And not just chocolate, but that little cream filled chocolate morsel, America’s favorite, the Oreo cookie!

I still had some left over Oreo whipped cream topping from my Double Stuff Oreo pancakes  and wanted to use that up. And I’ve been wanting to make a chocolate pudding recipe using coconut milk instead of regular milk, which turned out deliciously creamy and perfect for filling these little pies!

So I actually got to finally do two things I’ve been wanting to try and use up the rest of the Oreo whipped topping. A win-win for everyone!

Not only are these mini pies creamy delicious and chocolatey, but they’re also portion controlled because they come in their own little edible dish. Making it the perfect dessert for any get together.

And the best part is, it looks like you’ve spent all day in the kitchen baking (but that will be our little secret {wink}).

Mini Chocolate Oreo Pies  

Ingredients and Directions for making mini pie crusts

You only need one ingredient for this and that is your favorite store bought pie crust. One pie crust makes 6 mini pie crusts.

Using a regular sized muffin or cupcake pan, turn over and spray the bottom with non-stick spray.
We will be using the bottom of the pan. Set aside.

Unroll the pie crust and place on lightly floured counter. Cut circles of pie crust. For this, I used the bottom of a glass for direction but cut a little larger than the glass bottom since I wanted my pie crust to have depth.

Place circles of pie crust over the bottom of the muffin/cupcake pan and bake per instructions on pie crust packaging. I baked mine at 450F degrees for 10-12 minutes.

Remove from oven and let cool while still on muffin pan. After they have cooled, carefully remove from pan and place on wire rack to cool completely.

Ingredients for Chocolate Pudding

2 cups milk (you can also use coconut milk as I did)

2 ounces unsweetened chocolate squares (I used 100% cocoa which is a dark cocoa)

1 cup granulated sugar

3 to 3 ½ Tablespoons cornstarch

¼ teaspoon sea salt

3 egg yolks, place in a separate bowl

1 teaspoon vanilla extract

2 Tablespoons unsalted butter

Directions for preparing chocolate pudding

Without placing on burner, add your sugar, cornstarch, and salt in a medium saucepan and mix together. Set aside.

Separate egg yolks from egg whites and place in a small bowl and beat the yolks until they are blended. Set aside egg yolks. *You will not be needing the egg whites for this recipe so place the whites in refrigerator for another use.*

In a small saucepan, add milk and chocolate squares. Over medium to high heat, melt chocolate in milk, stirring often. You do not want milk to burn.

Once chocolate is completely melted. Slowly add milk mixture to dry ingredients in medium saucepan while stirring.

Continue cooking over medium heat until mixture boils.

After mixture becomes thick, cook an additional 2 minutes longer.

Remove from heat.

Add 1 Tablespoon of hot mixture into beaten egg yolks, stirring constantly. Once combined, add in another Tablespoon of pudding mix into egg yolks, stirring until mixed completely.

Add egg yolk mixture back into pudding mixture, stirring well so you don't get lumps.

Continue to cook for another 2 minutes at low to medium heat, while continuously stirring and mixture gently boils.

Remove from heat.

Add in butter and vanilla. Mix well until all ingredients are combined.

Pour pudding into medium bowl and cover with wax paper. Place in refrigerator and let cool.

Recipe and directions for Oreo Whipped topping can be found here.

To prepare mini pies ~

Simply place a dollop of pudding in pie crust and top with Oreo whipped topping and an Oreo cookie. Enjoy!

Chocolate pudding recipe adapted from ~ Best Homemade Chocolate Pudding

*Helpful Hints*

- a wire whisk works best for preparing pudding.

- Best if Oreo whipped topping and pudding are prepared ahead of time so flavors can combine and cool. Overnight is best.

- Best if you prepare mini pie shells at least 3 hours before filling so they can cool.

- All measurements are US

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