Mini Chocolate Cream Pies

 

Today my kids and I wanted to make a desert for family night but were running low on supplies.  No chocolate chips for cookies, very little brown sugar or nuts.  What we did find on the other hand was some leftover pie dough in the freezer, a package of chocolate pudding (yes a mix), and some whipping cream.

We could have made  regular chocolate cream pie, but I love small treats.  I think that's because I don't feel so guilty eating them.  These were great because they were so easy that the kids could help out but they look so cute too.  After finishing these, my kids were covered with chocolate pudding and whipped cream, it was even in their hair.  It was pretty cute!

Mini Chocolate Cream Pie

3 cups flour

1/2 tsp. salt

3  Tbs. Sugar

1/2 cup cold butter, cut in to pieces

1/2 cup shortening

about 1/2 cup ice water

1 large pkg. (2.1 oz) Chocolate pudding

1 1/2 cups cold milk

1 cup cold whipping cream

Grated Chocolate for garnish (optional)

1.  In a large bowl, mix together the flour salt and sugar.  Cut in the butter an d shortening until the fat has irregular pieces about the size of peas.

2.  Slowly add a tablespoon of water at a time carefully mixing the water into the dough.  Add enough water so that the dough forms  a ball when pressed together.  Do not overmix.  Form the dough into two discs and wrap in plastic wrap and chill for at least one hour to let the gluten relax.

3.  Preheat the oven to 350°.  Grease a mini muffin tin.  Place a tablespoon of dough into each cup.  Using a mini tart shaper press the dough to form a mini pie shell.  Bake for about 15 minutes or until baked through.  Remove baked shells from pan and cool.

4.  Meanwhile, in a large mixing bowl, whip the cream until it forms stiff peaks.  Put the whipped cream into another bowl.  Empty the pudding mix and milk into the mixing bowl, whip together until thickened and well mixed.  Fold in 2/3 of the whipped cream in small batches into the pudding.  Be sure to fold and not mix as you don't want to deflate the whipped cream.

4.  Place the pudding mixture into a ziploc bag and snip the corner.  Pipe the pudding into the premade cooled shells.  Place the remaining whipped cream into another ziploc bag and pie the cream on top of the pies.  Garnish with some grated chocolate if desired.  Store the pies in the fridge to set.