Mini Chocolate Cream Pies
These bite-sized mini Fillo Dough Chocolate Cream Pies are super easy to make and have a crispy, flaky outter, and tasty inner! Perfect for parties or a fun chocolate dessert idea.
Servings: 12 mini pies
- 16 oz fillo dough
- 12 ounces chocolate pudding about 1 ounce per pie
- 1/2 cup semi sweet chocolate morsels
- 1+ 1/2 cups real whipped cream or Cool Whip
- 2 tbsps melted butter
Preheat your oven to 350 degrees Fahrenheit.
Whip up a batch of fresh, sweetened whipped cream; refrigerate *skip this step if you are using store bought.
Moisten a kitchen towel with water to keep fillo dough sheets from drying out. You will want to cover the shell in between folding and buttering.
Set out your muffins tins which the fillo dough squares will bake in.
Fold one piece of fillo dough in half, and then in half again, and lightly coat the bottom with butter. Insert the square into your cupcake tin, and gently press it it.
Carefully butter the edges, and repeat.
Bake the shells for 12-15 minutes.
Once shells are cooled, and 1 tablespoon of chocolate pudding to each.
Top each pudding filled shell with a dollop of whipped cream, and a few chocolate chips.
You can use whipped topping from a can, or Cool Whip instead of our heavy whipped cream recipe. However, canned topping tends to melt away rather quickly. Cool whip stays pretty well for a while.
These can be made up to 24 hours in advance if you are using our real whipped cream recipe.
This dough is also referred to as Phyllo or Filo dough and can be found in the frozen dessert aisle of your local grocer.
Nutritional facts may vary and are meant to be a guide.
Serving: 1pie | Calories: 300cal | Carbohydrates: 50g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 606mg | Potassium: 148mg | Fiber: 2g | Sugar: 23g | Vitamin A: 110IU | Calcium: 20mg | Iron: 2mg