Mini Seasonal Chocolate Pies

Mini Seasonal Chocolate Pies


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Pie is great but I’ll tell you what’s even better – these mini seasonal chocolate pies. They come out crunchy, creamy and chocolaty.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • Crust:
  • 1 ½ C. flour
  • ½ tsp. vanilla extract
  • ¼ tsp. salt
  • ¼ C. cocoa powder
  • 2 egg yolks
  • 10 T. unsalted butter, softened
  • Ganache:
  • ½ C. heavy cream
  • 4 oz. bittersweet chocolate, chopped

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Preheat the oven to 350 degrees. Make the crust by combining the flour, vanilla extract, salt, cocoa powder, egg yolks and softened butter. Place the dough into mini greased tart pans. Place them into the oven for 30 minutes. Meanwhile, make the ganache by melting the heavy cream and bittersweet chocolate in a saucepan over medium heat. Pour into the mini tart crusts. Refrigerate for 4 hours. Serve and enjoy.

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