Mini Chocolate Cream Pies

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.

Shopping List
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!

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  • Sheaffer {Pinterest Told Me To} July 31, 2014 at 2:56 pm

    FYI: I ate 3 of these when you served them. THREE. YUM.

  • Steph @ Three Loud Kids! July 31, 2014 at 3:06 pm

    Mmm these looks really delicious!

  • The Boutelle Family August 3, 2014 at 12:13 am

    I made these today – LOVE the sugar cookie crusts! I didn't have pudding mix (& didn't want to brave the grocery store on a Saturday with two little ones!) so I made chocolate frosting & topped them with that. So good! Thanks for blogging – your recipes always turn out so great!

  • A Gal Named Al September 7, 2014 at 7:02 pm

    Store was out of sugar cookie dough, so I used chocolate chip dough today. They were fabulous! Everyone took 2nds, 3rds, or more! Thanks for sharing!