Mini Chocolate Chess Pies

Mini Chocolate Chess Pies

Make these cute creations for a bake sale, birthday party, or just a weeknight treat.

Mini Chocolate Chess Pies
Makes 12
  • 1½ (14.1-ounce) packages refrigerated piecrusts
  • 1½ cups sugar
  • 4½ tablespoons unsweetened cocoa powder, plus more for garnish
  • 1½ tablespoons fine yellow cornmeal
  • ½ teaspoon kosher salt
  • 3 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1½ teaspoons vanilla extract
  • ⅓ cup whole buttermilk, room temperature
  • Cocoa Whipped Cream (recipe follows)
Cocoa Whipped Cream
  • ¾ cups cold heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  1. Preheat oven to 400°. Place oven rack in bottom third of oven. Spray a 12-cup muffin pan with baking spray with flour.
  2. On a lightly floured surface, unroll piecrusts. Cut 4 (4-inch) circles from each crust. For each circle, cut a 1-inch slit from the edge towards the center (this helps the dough fit easily into the muffin cup). Place 1 dough round into each prepared well, pressing into bottom and up sides (where dough overlaps, press to an even thickness and trim any excess dough that is above well). Freeze for 15 minutes.
  3. In a medium bowl, whisk together sugar, cocoa powder, cornmeal, and salt. Whisk in eggs, melted butter, and vanilla. Slowly add buttermilk, whisking until just combined. Evenly divide into prepared wells.
  4. Bake for 10 minutes. Reduce oven temperature to 325°. Rotate pan and bake until crust is golden brown and tops are set and puffed, about 10 minutes more. An instant-read thermometer inserted in center will register 200°. Let cool completely on a wire rack. Refrigerate until ready to serve. Serve room temperature or chilled. Top with Cocoa Whipped Cream and cocoa powder.
Cocoa Whipped Cream
  1. In a large bowl, combine all ingredients. Beat with a mixer at medium-high speed until medium to stiff peaks form. Use immediately.



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