Mini Chocolate Chess Pies
- 2 pie crusts frozen
- 3/4 cup sugar
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp all-purpose flour
- pinch of salt
- 2 Tbsp butter melted and slightly cooled
- 2.5 oz evaporated milk
- 1/2 tsp vanilla
- 2 large eggs lightly beaten
Protein: 2 g
Carbohydrate: 21 g
Fiber: 1 g
Total Fat: 7 g
Saturated fat: 3 g
Cholesterol: 34 mg
Calcium: 23 mg
Sodium: 92 mg
Preheat oven to 350º F.
Scalloped Mini Pie Crust
Thaw pie crusts until they are no longer frozen but not room temperature.
Use a scalloped cookie cutter to cut pie crust into smaller pieces.
Put each small mini pie crust into a greased muffin pan.
Dip a silicone brush into lightly beaten eggs and spread it over each mini pie crust.
Chocolate Chess Filling
Whisk sugar, cocoa, flour, and salt together. Pour butter and evaporated milk into sugar and cocoa mixture and beat on high speed.
Add vanilla and eggs. With mixer speed on high speed, mix for approximately 2-3 minutes to lighten.
Pour ⅛ cup of the pie filling into each pie crust. Bake for 15-20 minutes, or until the top looks crackly.
Allow pies to cool before removing each mini pie carefully out of the muffin tin.