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Adorable & Delicious bite sized Chocolate Cream Pies compliments to the Stir

Posted by on Apr. 15, 2012 at 2:25 PM
  • 11 Replies
1 mom liked this

 Yum!

Adorable & Delicious Bite-Size Chocolate Cream Pies

bite-size chocolate cream pie
 
When it comes to pie, chocolate is the way to go as far as I'm concerned. I'll save the fruit for a side dish, but when I dish dessert, I want decadent; and nothing is more decadent or delicious than chocolate cream pie.

So when I saw these bite-size chocolate cream pies over at Food Pusher, I was smitten. How adorable are they? I love them for a buffet, or with coffee, or any way.  The only problem is that while small, these little perfect packages of goodness are incredibly addictive. You'll be surprised at just how many you can pop in one sitting.

Bite-Size Chocolate Cream Pie

2 1/2 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 large egg yolks
1 1/2 cups whole milk
14 Dove Dark Chocolate Promises, unwrapped & chopped (or 8 oz. other kind of chopped dark chocolate)
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla extract
1 batch of pie crust (see recipe below or use pre-made refrigerated version)
 
For Topping:
Stabilized whipped cream (see recipe below) or 1 cup heavy cream whipped and sweetened slightly
1 Dove Dark Chocolate Promise, refrigerated then grated; or chocolate sprinkles
Toasted coconut (optional)
 

Directions:

In a heavy medium saucepan, whisk together sugar, cornstarch, and salt.

In a separate bowl or large measuring cup, whisk milk and egg yolks until combined.  Pour milk mixture into pan while whisking.  Whisk until smooth.

Place pan on burner set to medium heat and cook, whisking constantly (yes, constantly), making sure to scrape bottom and edges of the pan, until mixture starts to thicken, about 7-9 minutes.

Remove from heat and immediately whisk in chocolate, butter, and vanilla.  Transfer hot filling to a bowl.  Cover with plastic wrap so that the wrap rests in contact with the filling so a skin does not form.  Refrigerate filling until cool, 1-2 hours.
 

Once filling and crusts are cool, spoon filling into a pastry bag fitted with a star tip or a quart or gallon size zip top bag.  If you're using the zip top bag, once it's got the filling in it, cut about a half-inch or a little less off one corner. Also place whipped cream into pastry or zip top bags, preferably fitted with a star tip, but that's not absolutely necessary.

Squeeze about 1 to 1 1/2 teaspoons of filling onto each little crust.  Then top with about a teaspoon of whipped cream.  Top it all off with sprinkles, grated chocolate, or toasted coconut.  Keep refrigerated until ready to serve.

Makes 60-70 bite-size pies

Pie Crust

1 ¼ cups King Arthur Unbleached All-Purpose Flour
½ tsp salt
4 T butter
3 T Crisco
3 T ice cold water
flour for dusting
 
 
Preheat oven to 400°F.
 
In a medium bowl, mix flour and salt. Cut 4 T butter into flour until it looks like coarse meal, and then cut in Crisco until well blended. Add ice cold water and stir with fork. Then use your hands to gently work the dough into a ball. 
 
Flour a rectangular sheet of wax paper, place dough ball in the middle, flour the ball, and cover with another rectangular sheet of wax paper. Roll dough out to a thickness of about 1/8".  With a sharp knife or pizza cutter, cut dough roughly into 1.5"x 1.5" squares.  You can also be creative and use cookie cutters to make cute shapes.
 
Place dough pieces on a parchment-lined cookie sheet.  Prick each piece a few times with a fork.  Bake at 400°F for 11-13 minutes, or until browned on the edges.   Remove from oven. Cool completely before using for bite-size pies.
 

Stabilized Whipped Cream Frosting

1/2 tsp unflavored gelatin powder
2 tbsp cold water
1 cup whipping cream
pinch salt
2 tbsp confectioner's sugar


Sprinkle gelatin over cold water in small bowl to soften. 

Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.

Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth. 

In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream, salt and sugar; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.

by on Apr. 15, 2012 at 2:25 PM
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Replies (1-10):
michiganmom116
by Rhonda on Apr. 15, 2012 at 3:28 PM
1 mom liked this

Oh boy.  My DD would LOVE to make these!

matheson7
by Gold Member on Apr. 15, 2012 at 9:12 PM

 Cute.

MamaBear2cubs
by on Apr. 15, 2012 at 9:12 PM

Oh yummm

oredeb
by on Apr. 16, 2012 at 12:21 PM

 cute!!! what is the stir??

SweetLuci
by Platinum Member on Apr. 16, 2012 at 9:27 PM
1 mom liked this

 Look at the top of the page. There's a bar that says "explore groups" "my groups" then "the stir" click on it and it will take you to another part of CafeMom with lots of different neat articles about food, entertainment, etc.

boshs1andonly
by on Apr. 16, 2012 at 9:29 PM

i want to try this, but dh doesn't like dark chocolate. do u think i can just use milk chocolate instead?

jessicasmom1
by Platinum Member on Apr. 16, 2012 at 9:32 PM

it is CafeMom's Sister Site  , still part of CafeMom.. some good groups there to read bloggers 

Quoting oredeb:

 cute!!! what is the stir??


jessicasmom1
by Platinum Member on Apr. 16, 2012 at 9:39 PM

Here is a whole pie made with Semi chocolate chips so I really don't see why not for the mini ones..

http://www.kingarthurflour.com/recipes/chocolate-cream-pie-recipe


Chocolate Cream Pie



A true diner classic, Chocolate Cream Pie is a head-turning treat, and just the thing for lovers of both chocolate and pie. The crust is blind-baked, then filled with a cooked, cooled chocolate filling. Topped with lightly sweetened whipped cream, it's the perfect combination of crispy crust, dense chocolatey filling, and ethereal cream garnish. This is a tall pie with a generous amount of filling. You can customize the chocolate flavor to your taste, by using bittersweet, semisweet, milk chocolate, or any combination of these that you like.

Our guarantee: This pie will slice cleanly, have a flaky crust, dense chocolate filling, and lightly sweetened whipped cream on top.


CRUST

FILLING

  • 2 tablespoons unsalted butter
  • 1 1/3 cups semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 large egg yolks
  • 1 cup heavy cream, divided
  • 2 cups milk

TOPPING

Directions

Crust
1) In a medium bowl, whisk together the flour, and salt.

2) Cut in the shortening until it's in lumps the size of small peas

3) Dice the butter into 1/2-inch pieces, and cut into the mixture until you have flakes of butter the size of your fingernail.

4) Add the water, two tablespoons at a time, mixing with a fork as you sprinkle the water into the dough

5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's ok if there are dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without adding too much or creating a wet spot

6) Fold it over on itself three or four times to bring it together, then pat it into a disk 3/4-inch thick

7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling

8) To blind bake the crust: Preheat the oven to 400°F. Lightly grease a 9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier after it's finished.

9) Roll out the pastry for the pie to a 13-inch circle. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes.

10) Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 more minutes, until it's golden brown all over. Remove from the oven and cool completely.

Filling
1) Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.

2) In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks

3) Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.

4) Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute

5) Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.

6) Whisk until the chocolate is melted and the mixture is smooth.

7) Pass the filling through a strainer into a bowl to remove any lumps.

8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

Topping
1) Place the heavy cream in a chilled mixing bowl.

2) Whip until the whisk begins to leave tracks in the bowl.

3) Add the sugar and vanilla and whip until the cream holds a medium peak.

Assembly
1) Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula.

2) Spoon or pipe the whipped cream on top.

3) Chill the pie until ready to serve.

Variation: Meringue topping
3 large egg whites (reserved from filling)
pinch of salt
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (1 1/2 ounces) water

1) Place the egg whites in a clean bowl with clean beaters. Add the pinch of salt.
2) In a small saucepan, bring the sugar and water to a boil, stirring occasionally, until the sugar dissolves. Boil for 2 minutes, then remove from the heat.
3) Whip the egg whites until they turn white and the whisk begins to leave tracks in the bowl. Slowly add the hot sugar syrup, and continue beating until the whites make stiff peaks.
4) Preheat the oven to 400°F.
5) Pipe or spoon the meringue over the top of the filled, chilled pie, making sure you cover the filling completely.
6) Place the pie in the oven for 5 to 7 minutes, until the top of the meringue is golden brown. Remove from the oven and refrigerate until ready to serve

KAF guaranteed recipes

Recipe summary

Hands-on time:
1 hrs 30 mins.
Baking time:
25 mins.
Total time:
4 hrs 25 mins.
Yield:
1 9-inch deep dish pie, 12 servings

Tips from our bakers

  • The filling needs to be strained while still quite warm. You can use the back of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer. Scrape the underside of the strainer once in a while with a clean spatula to help the process along.
  • A shallow metal bowl with more surface area will chill the filling most quickly.
  • The closer to serving time you assemble the pie, the crispier the crust will be.
  • For best slicing, refrigerate the pie overnight before serving.
  • For a tropical version, add 1/4 cup of coconut milk powder to the confectioners' sugar and sift them both together before adding to the whipped cream; beat in 1/4 teaspoon of coconut flavoring in addition to the vanilla extract.


Quoting boshs1andonly:

i want to try this, but dh doesn't like dark chocolate. do u think i can just use milk chocolate instead?


boshs1andonly
by on Apr. 16, 2012 at 9:49 PM

Oh okay, thanks! I'll definitely have to try these soon


Quoting jessicasmom1:

Here is a whole pie made with Semi chocolate chips so I really don't see why not for the mini ones..

http://www.kingarthurflour.com/recipes/chocolate-cream-pie-recipe



Chocolate Cream Pie



A true diner classic, Chocolate Cream Pie is a head-turning treat, and just the thing for lovers of both chocolate and pie. The crust is blind-baked, then filled with a cooked, cooled chocolate filling. Topped with lightly sweetened whipped cream, it's the perfect combination of crispy crust, dense chocolatey filling, and ethereal cream garnish. This is a tall pie with a generous amount of filling. You can customize the chocolate flavor to your taste, by using bittersweet, semisweet, milk chocolate, or any combination of these that you like.

Our guarantee: This pie will slice cleanly, have a flaky crust, dense chocolate filling, and lightly sweetened whipped cream on top.



CRUST

FILLING

  • 2 tablespoons unsalted butter
  • 1 1/3 cups semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 large egg yolks
  • 1 cup heavy cream, divided
  • 2 cups milk

TOPPING

Directions

Crust
1) In a medium bowl, whisk together the flour, and salt.

2) Cut in the shortening until it's in lumps the size of small peas

3) Dice the butter into 1/2-inch pieces, and cut into the mixture until you have flakes of butter the size of your fingernail.

4) Add the water, two tablespoons at a time, mixing with a fork as you sprinkle the water into the dough

5) When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's ok if there are dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without adding too much or creating a wet spot

6) Fold it over on itself three or four times to bring it together, then pat it into a disk 3/4-inch thick

7) Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling

8) To blind bake the crust: Preheat the oven to 400°F. Lightly grease a 9-inch pie pan that's at least 2 inches deep. This will make serving the pie easier after it's finished.

9) Roll out the pastry for the pie to a 13-inch circle. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes.

10) Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 more minutes, until it's golden brown all over. Remove from the oven and cool completely.

Filling
1) Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.

2) In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks

3) Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.

4) Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute

5) Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.

6) Whisk until the chocolate is melted and the mixture is smooth.

7) Pass the filling through a strainer into a bowl to remove any lumps.

8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

Topping
1) Place the heavy cream in a chilled mixing bowl.

2) Whip until the whisk begins to leave tracks in the bowl.

3) Add the sugar and vanilla and whip until the cream holds a medium peak.

Assembly
1) Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula.

2) Spoon or pipe the whipped cream on top.

3) Chill the pie until ready to serve.

Variation: Meringue topping
3 large egg whites (reserved from filling)
pinch of salt
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (1 1/2 ounces) water

1) Place the egg whites in a clean bowl with clean beaters. Add the pinch of salt.
2) In a small saucepan, bring the sugar and water to a boil, stirring occasionally, until the sugar dissolves. Boil for 2 minutes, then remove from the heat.
3) Whip the egg whites until they turn white and the whisk begins to leave tracks in the bowl. Slowly add the hot sugar syrup, and continue beating until the whites make stiff peaks.
4) Preheat the oven to 400°F.
5) Pipe or spoon the meringue over the top of the filled, chilled pie, making sure you cover the filling completely.
6) Place the pie in the oven for 5 to 7 minutes, until the top of the meringue is golden brown. Remove from the oven and refrigerate until ready to serve

KAF guaranteed recipes

Recipe summary

Hands-on time:
1 hrs 30 mins.
Baking time:
25 mins.
Total time:
4 hrs 25 mins.
Yield:
1 9-inch deep dish pie, 12 servings

Tips from our bakers

  • The filling needs to be strained while still quite warm. You can use the back of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer. Scrape the underside of the strainer once in a while with a clean spatula to help the process along.
  • A shallow metal bowl with more surface area will chill the filling most quickly.
  • The closer to serving time you assemble the pie, the crispier the crust will be.
  • For best slicing, refrigerate the pie overnight before serving.
  • For a tropical version, add 1/4 cup of coconut milk powder to the confectioners' sugar and sift them both together before adding to the whipped cream; beat in 1/4 teaspoon of coconut flavoring in addition to the vanilla extract.


Quoting boshs1andonly:

i want to try this, but dh doesn't like dark chocolate. do u think i can just use milk chocolate instead?



CafeMom Tickers
Kelly913
by on Apr. 17, 2012 at 12:44 AM
1 mom liked this

Oh wow!  These might be good to make the next time I have dessert duty at small group! 

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