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Black Forest Mini Pies
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Prep Time:
40 minutes
Total Time:
3 hours 40 minutes
Decadent mini pies with chocolate chip cookie crust, filled with layers of chocolate pudding, cherry filling, grated chocolate, and whipped cream.
Ingredients:
  • 3/4 cup sugar
  • 1/3 cup unsweetened baking cocoa
  • 1/4 cup cornstarch
  • 2 1/2 cups whole milk
  • 4 egg yolks
  • 2 tablespoons butter, cut into pieces
  • 1 teaspoon vanilla
  • 2 cups chocolate cookie crumbs
  • 3 tablespoons butter, melted
  • 8 oz frozen pitted dark cherries
  • 2 to 4 tablespoons sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1 teaspoon lemon juice
  • 1 cup whipping cream, whipped
  • Grated chocolate
  • 12 pitted dark cherries
Instructions:
  • In a 2-quart saucepan, whisk together sugar, cocoa, 1/4 cup cornstarch, salt, milk, and egg yolks until fully combined. Cook over medium-low heat for about 15 minutes, stirring constantly until thickened. Once the pudding has thickened, blend in 2 tablespoons butter and vanilla using an immersion blender, regular blender, or food processor. Transfer the pudding into a bowl, cover the top with plastic wrap pressing down to prevent a skin from forming, and refrigerate for 3 to 4 hours.
  • Preheat the oven to 350°F and line a 12-cup muffin tin with paper baking cups. Combine cookie crumbs and melted butter in a small bowl. Press the mixture firmly into each muffin cup, ensuring even coverage on the bottom and sides. Bake for 10 minutes, then allow to cool. Transfer the cookie cups to the freezer until needed.
  • In a 2-quart saucepan, combine the Cherries ingredients. Simmer over medium-high heat until cherries release their juices and the mixture thickens to a pie-filling consistency. Let it cool off the heat.
  • Layer the cherries, pudding, whipped cream, and grated chocolate in the pies, placing one cherry on top of each. Enjoy immediately or chill until ready to serve.

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