These Mini Chocolate Pies are no bake pies made with an Oreo crust, sweet filling, homemade whipped topping and sweet pomegranate. They’re sweet, creamy chocolatey and are so easy to whip up!
Sometimes you just want to make a little something sweet. Maybe you don’t want to spend too much time or make a full serving of pie. Enter these small batch Mini Chocolate Pies!
Why We Love This Recipe
- Each layer requires only a few ingredients and a few minutes of hands on time. They’re also no-bake which is one less step.
- The crust is made out of Oreo cookies! Perfect for chocolate fans!
- Sweetened condensed milk adds a sweet, rich flavor to the creamy middle layer. For another delicious recipe with sweetened condensed milk, try my Oreo Ice Cream.
- These mini pies are so fun to eat and share. Everyone loves mini, individual treats!
- Pomegranate juice in the filling and pomegranates on top add bursts of color and fruity flavor!
Ingredients
Here are some useful notes on the ingredients needed to make these mini pies.
- Oreo Cookies: As if Oreos aren’t perfect as is, we crush them (middles and all) and mix them with melted butter.
- Sweetened condensed milk: Sweetened condensed milk makes the filling perfectly sweet and delicious.
- Cream cheese: Use brick style, room temperature cream cheese.
- Heavy cream: Heavy cream and powdered sugar are used to make homemade whipped cream. It’s the perfect topping.
- Pomegranate: I love using pomegranate in desserts. My Pomegranate Mascarpone Whipped Cream Cake Roll is filled with whipped cream and pomegranates. Here we add just a few arils, but they add a nice little burst of flavor and color.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- To save a couple minutes, pick up a box Oreo crumbs in the baking aisle of your grocery store. I like to buy those and simply stir them in a bowl with melted butter.
- Instead of pomegranate, use your favorite berries as a topping. Strawberries, blueberries, blackberries, raspberries would all work!
- Add some chocolate sprinkles, crushed Oreos or shaved chocolate for a topping!
Instructions
Step 1: Make the crust. To make it, just pulse Oreos (creamy middles and all) in a food processor. Pulse until it’s the consistency of bread crumbs. Next, pour your melted butter and pulse til combined.
Step 2: Make the easy filling. Beat the room temperature cream cheese. Add the sweetened condensed milk and pomegranate juice and mix until smooth and combined.
Step 3: Assemble. Divide the filling evenly over the two prepared crusts. Cover the mini pies with plastic wrap and refrigerate until set.
Step 4: Make the whipped cream. After the mini pies have finished chilling, make the whipped cream. Beat the heavy cream with an electric mixer on medium-high speed for a few minutes. When you have soft peaks, add the powdered sugar and vanilla. Mix until you have medium peaks. Pipe or scoop it on top of the chilled mini pies! Top with pomegranate arils or the extra toppings of your choice.
Expert Tips
Tip #1: To cut a pomegranate, cut the stem end. You’ll notice that the pomegranate has natural ‘sections’ sort of like an orange. Use a knife to cut along the sides of each section from the stem to the root. Pull the pomegranate open.
Tip #2: Cold cream whips better. Keep the heavy cream in the fridge until you’re ready to use it.
Recipe FAQs
Extra whipped cream can be stored in an airtight container in the fridge for 3-4 days.
Yes. I haven’t tried this, but you definitely can. Instead of adding pomegranate juice or milk, just stir in a little bit of melted semi-sweet chocolate.
Yes! Double the ingredients to make 4 servings.
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Mini Chocolate Pies
Ingredients
Oreo Crust
- ⅔ cup Oreo cookies finely crushed into crumbs
- 1 1/4 tablespoons unsalted butter melted
Filling
- 4 ounces cream cheese softened to room temperature
- 3 1/2 ounces sweetened condensed milk
- 1 tablespoon pomegranate juice* use milk or orange juice as a substitute
Whipped Cream
- 1/2 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla
Instructions
Oreo Crust
- In a medium sized bowl, stir to combine the Oreo crumbs and melted butter. Divide the mixture between two mugs, glasses or jars.
Filling
- In the bowl of an electric mixer with the paddle attachment, beat the cream cheese until smooth. Mix in the sweetened condensed milk and pomegranate juice.
- Divide the mixture between the two mini pies. Cover with plastic wrap and chill for at 2-3 hours to set. Topping with whipped cream just before serving.
Whipped Cream
- Before serving and after the mini pies have finished chilling, make the whipped cream. In the bowl of an electric mixer fitted with the whisk attachment or in a large bowl using a hand held mixer, beat the whipping cream on medium-high speed for a few minutes. When you have soft peaks, gently pour the sugar in followed by the vanilla. Continue mixing until you have medium peaks. Pipe or scoop it on top of the chilled mini pies! Top with pomegranate arils or the extra toppings of your choice, if desired.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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