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Stack of Mini Chocolate Hazelnut Chess Pies
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4.50 from 2 votes

Mini Chocolate Chess Pies

A mini version of a chocolate chess pie that are bite size.
Prep Time25 minutes
Cook Time13 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 20 pies
Author: Dorothy Kern

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

Calories: 82kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 13mg | Sodium: 107mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 55IU | Calcium: 9mg | Iron: 0.3mg

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