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Mini Chocolate Cream Pie Recipe

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4.6 from 70 reviews

This Mini Chocolate Cream Pie recipe features a rich Oreo cookie crust filled with smooth chocolate ganache and topped with fluffy whipped cream. Perfectly portioned in cupcake liners, these delightful mini pies are easy to make and ideal for special occasions or simple indulgences.

Ingredients

Scale

For the Oreo Cookie Crust

  • 24 regular sized Oreo cookies (cream NOT removed)
  • 6 Tablespoons (84g) salted butter, melted

For the Chocolate Ganache Filling

  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 and 1/2 cups (340ml) heavy whipping cream
  • 5 Tablespoons (70g) salted butter, cut into cubes, room temperature

For the Whipped Cream Topping

  • 1 and 1/2 cups (340ml) heavy whipping cream
  • 1/4 cup (54g) confectioners’ sugar, sifted
  • Chocolate squares or chocolate shavings (for garnish, optional)

Instructions

  1. Prepare the Oreo Cookie Crust: Line a 12-mold muffin tin with paper liners and set aside. Place the Oreo cookies with the cream intact into a small food processor or blender and pulse until the cookies become very fine crumbs. Transfer the crumbs into a large bowl and mix well with the melted butter until fully combined.
  2. Form the Crusts: Evenly divide the crumb mixture among the cupcake liners, pressing firmly into the bottom of each mold to create a compact crust. Place the muffin tin in the freezer to chill while you prepare the chocolate filling.
  3. Make the Chocolate Ganache Filling: Add the finely chopped semi-sweet chocolate to a large heatproof bowl and set aside. Heat the heavy cream in a small saucepan over medium heat until it reaches a slow simmer, then remove from heat immediately.
  4. Combine Chocolate and Cream: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 1 minute. Then whisk gently but thoroughly until the chocolate is completely melted and the mixture is smooth and glossy, about 2 minutes.
  5. Add Butter to Ganache: Incorporate the room temperature butter cubes by whisking vigorously until fully melted and the ganache is silky and homogeneous. Set aside to cool slightly.
  6. Whip the Cream Topping: In a large bowl, use a handheld mixer or stand mixer fitted with a whisk attachment to beat together the heavy cream and sifted confectioners’ sugar until medium-soft peaks form.
  7. Prepare for Assembly: Transfer the whipped cream to a pastry bag fitted with an open star piping tip for easy decorating.
  8. Assemble the Mini Pies: Remove the chilled muffin tin from the freezer and carefully pour the chocolate ganache into each crust-lined liner, filling to the top. Place the tin in the refrigerator for 2 to 4 hours to allow the ganache to set completely.
  9. Garnish and Serve: Once set, pipe swirls of whipped cream on top of each mini pie. Decorate each with a square of dark chocolate or sprinkle with chocolate shavings. Serve immediately for best texture and flavor.

Notes

  • Keep the Oreo cream in the cookies for extra sweetness and creaminess in the crust.
  • The ganache should be smooth and glossy; if it thickens too much before assembling, gently warm it to soften.
  • Chilling the crust before adding the filling prevents sogginess and helps maintain structure.
  • Use good quality semi-sweet chocolate for the best flavor in the ganache.
  • These mini pies are best consumed within 2 days when stored covered in the refrigerator.

Keywords: mini chocolate cream pie, Oreo crust, chocolate ganache, whipped cream topping, no-bake dessert, easy chocolate pie, holiday dessert

Find it online: https://thedishspot.com/mini-chocolate-cream-pie-recipe/