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Stack of Mini Chocolate Hazelnut Chess Pies
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4.50 from 2 votes

Mini Chocolate Hazelnut Chess Pies

A mini version of a chocolate chess pie filled with hazelnut. These pies are so easy to make and they are so chocolatey!
Prep Time25 minutes
Cook Time13 minutes
Total Time40 minutes
Servings: 20 pies
Author: Dorothy Kern

Ingredients

  • 1 refrigerated pie crust from a pack of two, or a homemade pie crust
  • 2 tablespoons melted butter
  • 2/3 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon hazelnut extract optional
  • 1/3 cup Hazelnut Coffee Creamer
  • 1/2 cup chopped hazelnuts optional

Instructions

  • Preheat oven to 350°F. Spray mini muffin pans with cooking spray.
  • Unroll your pie crust and cut 2” 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 extracts and coffee creamer. (The hazelnut extract is optional but adds extra hazelnut flavor.)
  • Place 1 tablespoon of filling in each crust. Top with a sprinkle of chopped hazelnuts. The chopped hazelnuts are optional because I know they are expensive, but totally worth it here. In a pinch you can use almonds instead.
  • 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.