Today I’ll show you how to easily make 12 Mini Cocoa Custard Pies. Creamy chocolate custard on top of buttery, flaky chocolate pie crust. I think you can imagine how intensively chocolatey these Mini Pies are!
Mini Cocoa Custard Pies – fulfill your chocolate cravings
I’m a total fan of Custard Pie. The creamy custard on the buttery and flaky pie crust is the bomb. Although I love the classic recipe, it’s time to pimp it up a bit. It’s funny that less different Custard Pie flavor variations exist compared to cupcakes, cookies, or even rolls. I think the reason is that it is delicious as it is. Something delicious can’t get even more delicious, does it? I say it can!
These Mini Cocoa Custard Pies are extremely chocolatey because I added cocoa to the pie crust and also to the custard. Double Chocolate is the message here.
Mini Cocoa Custard Pies – 80 minutes inclusive chilling and baking
Wow, this is pretty short! Think of other pie recipes. The most of them call for 2 hours of chilling time or even more. These little chocolate babies are finished in just 80 minutes inclusive chilling and baking time. This is definitely a win-win uh and win situation because
win No.1 = chocolate indulgence
win No.2 = it’s going pretty fast
win No.3 = this recipe is freakin‘ easy
I know this was kind of a spoiler right now because I didn’t mention that it’s easy before. Ups.
Easy – Easier – Mini Cocoa Custard Pies
Like I said, these Mini Pies are that easy! Almost all the work is done by your kitchen machine. To show you proof, I added a short video of the baking process.
Just make the crust in the food processor and the custard filling with the stand mixer. Put them two together into a muffin pan, and that’s it! I mean, first the crust, then the filling of course.
Nothing more to say at this point. Just grab the recipe below and start baking! Enjoy it, friends!
If you make this Mini Cocoa Custard Pie recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Today I'll show you how to easily make 12 Mini Cocoa Custard Pies. Creamy chocolate custard on top of buttery, flaky chocolate pie crust. I think you can imagine how intensively chocolatey these Mini Pies are!
- 1/2 cup cold butter
- 1 1/4 cup flour
- 2 tsp cocoa unsweetened
- 4 tsp sugar
- 1/4 tsp salt
- 2 tbsp cold water
- 2 medium sized eggs
- 1/2 cup granulated white sugar
- 2 tbsp cocoa unsweetened
- 1/4 tsp salt
- 1 1/4 cups milk
Make the crust: Add butter, flour, cocoa, sugar, and salt into the food processor and pulse for a few seconds. The dough should stick together, but pea sized butter flakes should be still visible. Add one tablespoon of water and pulse for about 2 seconds. Then add another tablespoon of water and pulse 2 seconds. Don't knead the dough. Divide into 12 equal sized pieces and press them with your fingers into a 12 cup muffin pan. Freeze for about 30 minutes.
Preheat oven to 350°F (175°C).
Make the filling: Whisk egg with a handheld or stand mixer fitted with a whisk attachment for about 30 seconds. Then add sugar, salt, and cocoa and mix just until combined. Add milk and mix until combined. Pour filling into chilled crust and cover with parchment paper. Bake for about 25 minutes, then remove paper and bake additional 10-15 minutes until the custard is just set and has a slightly wobble in the middle. Let cool completely in the muffin pan. Store in an airtight box in the fridge for up to 3 days.
OPTIONAL: You can top it with any kind of berries, jelly, heavy whipping cream, or caramel.