Chocolate Praline Mini Pies
Rich and creamy mini pies made with a chocolate cookie crust and a decadent chocolate praline filling, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs Use pre-made or make your own from chocolate wafer cookies or graham crackers.
- 0.5 cups unsalted butter, melted Melted for mixing with cookie crumbs.
For the filling
- 1 cup heavy cream Full-fat is recommended; avoid light cream.
- 8 oz semisweet chocolate, chopped Ensures a balanced sweetness.
- 0.5 cups chopped pecans or walnuts Pecans provide a praline flavor; walnuts are a cost-effective alternative.
- 0.25 cups powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Use real vanilla for the best flavor.
- 1 pinch salt Enhances flavor, can use flaky salt for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix chocolate cookie crumbs and melted butter until combined.
- Press the mixture into the bottom and sides of mini pie tins.
- Bake for 10 minutes.
Making the Filling
- In a saucepan, heat heavy cream until it just starts to simmer.
- Remove from heat and add chopped semisweet chocolate, stirring until smooth.
- Stir in chopped nuts, powdered sugar, vanilla extract, and a pinch of salt until well combined.
Assembly and Chilling
- Pour the chocolate filling into the cooled crusts.
- Refrigerate for at least 2 hours before serving.
- Serve chilled and enjoy your decadent chocolate praline mini pies!
Notes
For a richer texture, chill overnight. Can be frozen for up to 4 days. Use multi-tasking tips to shorten total active time. If using muffin pans, line with muffin cups.