This post may contain affiliate links. For more information, read my disclosure policy.
Mini Chocolate Chess Pies are a bite size version of the classic, gooey, rich chocolate pie you’re familiar with. They have buttery crusts and a brownie-like filling and they’re baked in a mini muffin pan so you get a perfect mini pie that’s easier to serve and eat.
Mini Pies are one of my favorite things in the world: they’re easier to serve, gift, package, and eat! I first made chocolate chess pie years ago and it’s one of my favorites: it tastes like a melted brownie, but the center is more of a custard than a brownie texture. Baked into little pie crusts it’s absolute perfection!
I’ve been making mini pies for so many years and I’ve used both homemade crusts and refrigerated ones, and honestly, they both turn out equal in my opinion. There’s no shame in using semi-homemade hacks when you can, and since the filling is the star of this recipe, go for it.
Mini Chess Pie Ingredients
- Since chess pie is a custard pie, you need egg, butter, and milk for the filling. The butter should always start melted (like when making pecan pie). For the milk, don’t use nonfat, but any other kind will work (even nondairy milk). I’ve even made these with hazelnut and other flavor coffee creamers!
- The crust can be a refrigerated one or use my all butter pie crust recipe.
- Any kind of cocoa powder (regular unsweetened cocoa or Dutch process for a richer flavor) may be used.
- There is no cornmeal in this chess pie, and that’s because the pies are so small it doesn’t need the thickener.
Dorothy’s Mini Pie Tips
- Use a round cookie cutter or small glass to cut your pie crust. A 2-inch cutter will be perfect for mini muffin pans (for a thicker crust, use a 2.5-inch cutter; you’ll need 2 crusts).
- Always spray your muffin pans with nonstick spray so the pies pop out.
- Use a tablespoon to fill your pies easier.
- Mini Chess pies are done baking when the top is puffed and no longer wet.
- Wait until they’re fully cooled to remove them. Run a butter knife around the edges of each and they should pop right out.
Mini Chocolate Chess Pies Recipe
Ingredients
- 1 refrigerated pie crust
- 2 tablespoons (14g) butter, melted
- ⅔ cup (167g) granulated sugar
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ⅓ cup milk
Instructions
- Preheat oven to 350°F. Spray mini muffin pans with cooking spray.
- Unroll your pie crust and cut 2-inch circles. Press into the muffin pan. Re-roll as needed. You should be able to get about 18-22 mini crusts from one pie crust. Chill until filling is ready.
- Whisk butter, sugar, cocoa powder, and egg until smooth. Whisk in extract milk.
- Place 1 tablespoon of filling in each crust.
- Bake for 13-15 minutes until the crusts are slightly browned. The filling will puff up slightly as it bakes.
- Cool completely before serving. Store in an airtight container for up to 3 days or freeze for up to one month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
Storing Chess Pie
- These can be made up to 3 days ahead. Store in the fridge in an airtight container.
- Freeze mini pies in an airtight container.
How to make Mini Chess Pies
- Whisk all ingredients until smooth. If your cocoa is lumpy, be sure to sift it.
- Cut the rounds, then re-roll and cut more.
- Press into mini muffin pan. For larger crusts, you’ll need both from the package. Otherwise, use a smaller cutter.
Mini Chocolate Chess Pie FAQ
Make sure to spray the pans with nonstick cooking spray. They should pop right out when rimmed with a butter knife. If they break or don’t come out then they are probably not baked all the way through.
