Today, it’s easy peasy.
I just took my Mini Coconut Cream Pie recipe and mixed and matched it to Chocolate Cream Pie. Because that’s what I do. I mix and match :).
This method makes 2 dozen mini pies using mini muffin tins.
1 (16 oz) tube of refrigerated sugar cookie dough (or make your own from scratch)
1 (3 oz) box of instant chocolate pudding mix
2 cups milk
Whipped cream to garnish, optional
Preheat oven to 350 degrees.
Grease (I used Pam) one 24-count muffin tin.
Slice a piece of cookie dough off of the tube and press it inside of each muffin tin to form a crust.
Bake your cookie crusts about 10 minutes or until lightly browned.
Remove from oven and allow to cool completely. Remove each crust from the pan before filling.
In a mixing bowl, whisk together your pudding mix and milk about five minutes or until thickened. Add a dollop of pudding mix to each cooled cookie crust. Refrigerate your mini pies at least 30 minutes to firm them up.
Remove mini pies from fridge and garnish with a little whipped cream, if desired.
Serve and enjoy!