Mini Chocolate Pies

5 from 2 votes

These Mini Chocolate Pies are no bake pies made with an Oreo crust, chocolate filling, and homemade whipped cream. They're sweet, creamy chocolatey and are so easy to whip up!

Prep Time30

Cook Time0

Chill TIme1

Total Time1 30

Course: Dessert, Pies

Cuisine: American

Diet: Vegetarian

Servings: mini chocolate pies

Calories: 692kcal

Author: Natalie

Equipment

Ingredients

Oreo Crust

12 Oreo cookies finely crushed into crumbs
3 tablespoons butter melted or browned

Chocolate Pie Filling

⅔ cup semi-sweet chocolate chips or chopped chocolate
3 1/2 tablespoons heavy cream cold

Whipped Cream

¼ cup heavy whipping cream cold
1 tablespoon powdered sugar
⅛ teaspoon vanilla extract

US Customary - Metric

Instructions

Oreo Crust

For the butter, you can simply melt it in the microwave or you can brown the butter for extra flavor.
To brown the butter, add the butter to a skillet over medium low heat. Stir occasionally. Once the butter starts to sputter, whisk for about 4 minutes. The butter will start to foam. Next, you’ll notice little bits at the bottom of the skillet. When the bits become light brown and the butter begins changing color, remove the skillet from heat. Pour into a heat safe bowl and allow to cool to room temperature.
To make the crust with a food processor: Add the Oreos (including the cream filling) to a food processor. Pulse them into fine crumbs. Add the slightly cooled melted butter or brown butter and pulse to combine. The mixture should be thick and quite wet.
To make the crust without a food processor: Place the Oreos in a zip lock bag and crush them with a rolling pin. Pour the Oreos into a medium sized mixing bowl. Stir in the slightly cooled butter to combine.
Divide the mixture between 3 or 4 ramekins or jars. Do not pack the crust down.

Chocolate Pie Filling

Add the chopped chocolate or chocolate chips and the heavy cream to a medium sized heat proof bowl.
Heat for 15 seconds in the microwave. Stir well then heat another 10 seconds in the microwave. Stir til chocolate has melted completely.
Set aside to cool for at least 15 minutes before continuing.
Pour the cold heavy cream in the bowl of an electric mixer fitted with the whisk attachment (or in a large mixing bowl). Whip the heavy cream to stiff peaks. Add the cooled chocolate mixture and gently fold to combine.
Spoon or pipe the chocolate filling evenly into the jars. Top with whipped cream and enjoy or cover with plastic wrap and chill for one hour or overnight. Top with fresh whipped cream right 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 powdered sugar in followed by the vanilla. Continue mixing until you have medium peaks. Pipe or scoop it on top of the chilled mini pies! Enjoy as is or top with crushed Oreos, sprinkles, or berries!

Notes

Oreos: Use regular Oreos (both the cookie and cream middles). I don't recommend using Double Stuf Oreos. Crush the Oreos into fine crumbs in either a food processor or place them in a zip lock bag and crush them with a rolling pin.

Store-bought short cuts: Swap in store bought chocolate pudding mix for the filling. Use store bought whipped cream in place of homemade. Pick up a box Oreo crumbs in the baking aisle. Simply stir them with melted butter for the crust.

Topping ideas: Top with chocolate sprinkles, extra Oreo crumbs, or fruit like blueberries, blackberries, raspberries, or even pomegranate arils.

Whipped Cream: Top with whipped cream right before serving. Whipped cream can be stored in the fridge in a seperate bowl in the fridge, but it's best to top the pies before serving.

Storage: Store leftover chocolate mini pies in an airtight container in the refrigerator for up to 4 days. It's best to make and add the whipped cream right before serving.

Nutrition