Mini Chocolate Chess Pies

2 g
21 g
7 g
Total Fat
20 min
Prep Time
20 min
Cook Time


  • 2 pie crusts, frozen
  • ¾ cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon all-purpose flour
  • pinch of salt
  • 2 tablespoons butter, melted and slightly cooled
  • 2.5 ounces evaporated milk
  • ½ teaspoon vanilla
  • 2 large eggs, lightly beaten

Nutrition Facts

per serving

Calories: 153
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.

For the scalloped mini pie crust:

  1. Thaw pie crusts until they are no longer frozen but not room temperature.
  2. Use a scalloped cookie cutter to cut pie crusts into smaller pieces.
  3. Put each small mini pie crust into a greased muffin pan.
  4. Dip a silicone brush into lightly beaten eggs and spread it over each mini pie crust.

For the chocolate chess filling:

  1. Whisk sugar, cocoa, flour and salt together. Pour butter and evaporated milk into sugar and cocoa mixture, and beat on high speed.
  2. Add vanilla and eggs. With mixer speed on high speed, mix for approximately 2 to 3 minutes to lighten.
  3. Pour ⅛ cup of the pie filling into each pie crust. Bake for 15 to 20 minutes, or until the top looks crackly.
  4. Allow pies to cool before removing each mini pie carefully out of the muffin tin.


Recipe Credit: Pretty Providence

Check out our other recipes from Pretty Providence: 
Cream Cheese Veggie Dip
Browned Butter Pasta with Butternut Squash