Mini Mint Chocolate Cream Pies

Mini Chocolate Cream Pies on a white cake stand. They have chocolate and mint bells on them.

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Are you looking for an easy to make holiday dessert that tastes great and is quick to prepare? If so, these Mini Mint Chocolate Cream Pies made with phyllo dough, prepared chocolate pudding, whipped topping, and mint candies are perfect!

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Keyword: mini cream pies, mini pies, mint chocolate chip, minty pies

Servings: cups

Calories: 213cal

Author: Amy Desrosiers

Cost: $8

Equipment

24-count muffin tin
Stand Mixer
Mixing bowl
Whisk
Piping bag + large star tip
Spoon
pastry brush
Small bowl

Ingredients

1 packet instant chocolate pudding mix *or 2 cups of prepared pudding
12 sheets Phyllo Dough or 48 wonton wrappers*
2 tbsps. unsalted butter melted
16 ounces heavy whipping cream
1/4 tsp. mint extract
1/4 cup semi-sweet chocolate morsels
24 Minty Bell Candies

Real Whipped Cream

16 ounces heavy whipping cream
1 tsp vanilla extract
2 tbsps. Powdered sugar

Instructions

Prepare the pudding according to the package instructions. Add 1/8 tsp of mint extract to 2 cups worth of pudding (what you will need for this recipe). Place pudding in the fridge to set, and store any leftovers there until you are ready to enjoy them.
In a stand mixer add 16 ounces of heavy whipping cream, 1 tsp. of vanilla extract, and 2 tablespoons of confectionary sugar. Whip on medium-high speed for 3-5 minutes or until soft, stiff peaks form. Place whipped cream in a piping bag and store in the fridge until ready.
On a parchment-lined work space, unwrap your thawed phyllo dough sheet and remove 6 layers. Phyllo dough is layers of thin, papery pastry that needs to be layered according to the recipe. For this recipe, 6 sheets provides ample texture per batch (you will repeat to achieve desired amount of cups). Using a pizza cutter, cut the layered phyllo dough into 12 equal pieces that are rectangular. Press each rectangle into the center of a muffin tin.(Optional if you do not like the pointy edges of the cups) remove 4 more phyllo dough layers and cut them into 2″ strips. Cut the strips in half so you have 24 layered strips. Add the strips around the rectangle to make a basket or cup (see images)
Lightly brush the pastry with melted butter. Bake the phyllo dough cups for 13-15 minutes. Allow to cool once done. Repeat the process until desired amount of cups are made.
Fill baked phyllo dough cups with chocolate pudding. Top with real whipped cream, a Minty Bell, and chocolate chips. Store in the fridge in an airtight container until you are ready to enjoy.

Notes

Nutritional values may vary and are meant to be a guide.

Baking cups

Phyllo Dough Cups can be baked ahead of time and stored in an airtight container for up to 5 days at room temperature. They can also be baked and frozen in an airtight container for up to 30 days for best taste.

Just be sure to store them carefully because they do break very easily. This is appreciated once you bite into your dessert, but you don’t want to break them while storing!

Nutrition