Mini Chocolate Cream Pies recipe for perfect portion control and one less thing to worry about while entertaining. Make these ahead of time and simply serve! No cutting and plating needed. (Gluten Free, Dairy-Free and Vegan friendly)
PREPARATION TIME:
Prep Time:15 min
Cook Time:14 min
Total Time:29 min
Ingredients:
Gluten-Free Pie Crust
- 2 cups gluten-free flour + extra for rolling out
- ½ teaspoon sea salt
- 1 cup cold butter, cubed (or dairy-free butter alternative)
- ½ -2/3 cups cold water
- 1 egg
Chocolate Cream Pie Filling
- 1 cup vanilla greek yogurt or dairy-free yogurt sub
- 1 cup peanut butter (or another nut butter alternative)
- 1/2 cup cream cheese (or dairy-free alternative)
- 1/4 cup cocoa powder
- 1/4 cup honey (agave nectar also works)
Directions:
-
- 1. In a large bowl together flour and salt.
- 2. Cut cold butter into flour mixture with a pastry cutter. You want the mixture to look like a rough meal.
- 3. Slowly add cold water into mixture until it forms a ball of dough. You may need more than ½ cup water to form dough. You don’t want the dough too wet or or dry.
- 4. Flour counter, dough and rolling pin. Dump dough onto floured counter.
- 5. Form the dough into a round ball, gently roll the dough into a rectangle. Fold dough into quarters and cut into half. Wrap dough in saran wrap and refrigerator for 30 minutes.
- 6. Take one half of the dough, roll out dough pie crust to 1/4 inch thick. Cut out 3 inch circles and push into a well greased muffin pan. Crimp and flute edges of each pie. Whisk egg and brush onto pie crust. Bake 11-15 minutes at 350 degrees F, or until crust is lightly brown.
- 7. Allow pie crusts to fully cool before removing.
- 8. In a medium bowl whip together yogurt, peanut butter, cocoa powder and honey.
- 9. Spoon chocolate cream pie into cooled pie crusts.
- 10. If desired, Top with fresh whipped cream, some fruit and chocolate chips.
