If you love chocolate pie but don't want to deal with slicing and serving, these mini chocolate pies are the answer.
They've got everything you love about Mississippi mud pie; crunchy Oreo crust, silky chocolate filling, and fluffy whipped topping but in a perfectly portioned, freezer-friendly size. Great for parties, make-ahead desserts, or those "just one bite" moments
Ingredients needed:
These mini chocolate pies are layered with layers of textures from the crunchy Oreo crust to the silky pudding filling and fluffy whipped cream topping.
For the Crust
- 2 cups Oreo crumbs
- 4 tablespoons salted butter, melted
For the Filling
- 3 cups milk, divided
- 1 (4 ounce) bar of baking chocolate, finely chopped
- 1 (5.9 ounce) box chocolate pudding mix
- ½ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
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Substitutions
Sometimes you need to make do with what's in your pantry, and this recipe is flexible enough to roll with it.
- Oreo crumbs - Chocolate graham crackers or chocolate wafer cookies will work if you don't have Oreos.
- Baking chocolate - You can sub semi-sweet chocolate chips, but be sure they fully melt into the hot milk.
- Pudding mix - Make sure it's instant pudding, not cook-and-serve. Chocolate fudge flavor works great too.
- Heavy cream - If you don't have whipping cream, a non-dairy whipped topping like Cool Whip can be used as a shortcut, though it won't have quite the same rich flavor.
How to make mini frozen chocolate pies
These little pies are perfect for parties or make-ahead treats and the process is super doable, especially with my step-by-step photos to guide you.
Preheat the Oven
Preheat the oven to 350°F. Line 12 muffin tins with foil liners (not paper).
Make the Crust
- In a small bowl, stir together the Oreo crumbs and melted butter until fully combined.
- Spoon about 2 tablespoons of the crust mixture into each muffin cup and press it firmly into the bottom to form a base.
- Bake for 7-8 minutes, or until the crusts are set and no longer crumbly.
Cool Crust
Let them cool while you prepare the filling.
Make the Chocolate Filling
- Heat 1 cup of milk until hot (about 120°F). Stir in the chopped baking chocolate until melted and smooth.
- Whisk for about 1 minute, then let the mixture sit for 5 minutes to thicken.
- In a large bowl, whisk together the chocolate mixture, the pudding mix, and the remaining 2 cups of cold milk.
Assemble & Freeze
- Divide the pudding mixture evenly over the cooled crusts.
- Transfer the muffin tin to the freezer and chill for about 2 hours, or until the filling is firm.
Whip the Topping
In a stand mixer with the whisk attachment, whip the heavy cream and vanilla extract on medium speed until stiff peaks form.
Top & Serve
Add a tablespoon of whipped cream to each tart. Garnish with mini chocolate chips and a dusting of cocoa powder, if desired.
Store
Store in an airtight container in the freezer for up to 2 days. Let sit at room temperature for about 5 minutes before serving.
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Storage Tips
Since these mini chocolate pies are frozen treats, they store beautifully-just keep a few things in mind to maintain their texture and flavor.
Freezer Storage: Place the finished pies (with whipped cream topping) in an airtight container or gently cover the muffin tin with plastic wrap and foil. Store them in the freezer for up to 2 days for best texture and flavor.
Before Serving:These pies soften quickly once removed from the freezer. Let them sit at room temperature for about 5 minutes before serving-this gives the pudding layer the perfect creamy texture while still keeping the crust firm.
Whipped Cream Note
The whipped cream topping holds up well in the freezer for short-term storage. If you plan to freeze longer than 2 days, you may want to add the whipped cream fresh before serving to avoid any texture changes.
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Strawberry Margarita Cake
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Mini Chocolate Pies with Whipped Cream and Oreo Crust
Ingredients
For the Crust
- 2 cups Oreo crumbs
- 4 tablespoons Butter, Salted melted
For the Filling
- 3 cups Milk divided
- 1 4 ounce bar baking chocolate finely chopped
- 1 5.9 ounce chocolate pudding mix
- ½ cup heavy whipping cream
- 1 teaspoon Vanilla Extract
Instructions
For the Crust
- Preheat your oven to 350F. Line 12 muffin tins with foil liners.
- In a small bowl, combine the oreo crumbs and melted butter.2 cups Oreo crumbs, 4 tablespoons Butter, Salted
- Place 2 tablespoons of the crust mixture into each muffin tin and pack it tightly into the bottom.
- Bake the crusts for 7-8 minutes, or until they have set and are no longer crumbly. Set them aside to cool while you make the filling.
For the Filling
- Heat 1 cup of milk in the microwave or a small saucepan until it is hot to the touch (about 120F). Add the chopped chocolate and whisk until the mixture is fully combined.3 cups Milk, 1 4 ounce bar baking chocolate
- Add the chocolate milk mixture to a large bowl, along with the pudding mix and remaining two cups of cold milk.1 5.9 ounce chocolate pudding mix
- Whisk to combine- about 1 minute. Then allow the mixture to sit for 5 minutes to thicken.
- Pour the pudding layer over the Oreo crusts and transfer them to the freezer to chill- about 2 hours.
- Once the tarts have set, add the whipped cream and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the whipped cream forms stiff peaks.½ cup heavy whipping cream
- Place 1 tablespoon of whipped cream on each of the tarts and garnish with mini chocolate chips and cocoa powder, if desired.1 teaspoon Vanilla Extract
- Keep frozen until ready to enjoy. Store in an airtight container in the freezer for up to two days.
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Fun Recipe Ideas Kitchen
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